Mugnaini

We have owned a Mugnaini oven since 2005. We installed it when we remodeled our kitchen retrofitting it into the chimney pipe where an old wood-​fired stove was. We love having an indoor installation. Over the years we have had so much fun cooking and entertaining with our Mugnaini oven. It makes gatherings more fun – everyone gravitates to the kitchen, which is really the hub of our home. My wife and I attended the cooking school first in Tuscany, and then in Healdsburg.
I have to say, Andrea and her crew are a top-​notch, first-​class act. From purchasing our oven initially to all of the after care we have received as we learned to use it, Mugnaini is #1 when it comes to customer service.
Using a wood-​fired oven is not hard – you use your senses to cook. My wife and I can look at the flame and the food and know when it’s time to turn something or add a log. We rarely use the infrared thermometer that came with our oven, besides to show guest how hot the cooking chamber is.
We have made everything from appetizers to braised and roasted meats, veggies, fish, Thanksgiving turkey and even dessert! There are a ton of recipes on their website and Mugnaini even has their own cookbook which we also have. There is something special and magical about the flavors of the food from a wood-​fired oven. Moist heat from the wood and the perfect convection airflow and deep heat enhance the flavors of the food. We always get rave reviews when we share the experience with our friends.
The cooking school is A-​mazing! Andrea even greets guest holding a tray of champagne as the driver, (which is a friendly staff member), delivers you from the hotel. Then, the next several days are spent in wood-​fired cooking immersion heaven. You learn a lot, you eat a lot of mind-​blowing, delicious food, and then you can go home and do it all over again with your own oven. It’s the best kind of master class ever; you come away with the confidence to replicate it all on your own.
I noticed in our class there were folks that did not yet have an oven so they were taking the class to «test drive» each and every model at the cooking school to figure out which one they would purchase. Smart idea.
When we last visited wine country we stopped by the new facility where they had just moved their entire operation from Watsonville to Healdsburg. All I can say is «Wow». We got the full tour and saw the impressive production facility where they build, and as we learned, customize ovens. Then we picked up some goodies at the retail store. It’s defiantly worth a stop if you have ever considered a wood-​fired oven. They also have 1-​day classes, so if you are visiting wine country, it’s a fun way to spend a few hours and eat and drink yourself into bliss.
We love our oven; we love Mugnaini as a company, nice people, and fantastic product.