Mobile pizza oven project in Hamburg: flamous pizza bakes on a red Ape with the Valoriani Baby 75 as a tabletop wood-fired oven. Impressions from the street-food deployment and how...
Jennifer Müller |
Italian cooking from the wood-fired oven and honest pizza craftsmanship: Malte Bruins of Mammas Simple Food talks about concept, ovens and dough – and shares his favourite recipe.
Jennifer Müller |
At DreiHefen Koblenz, Neapolitan pizza, beer and wine are central. Owner Christian Soens discusses his Izzo Napoletano, quality ingredients and a creative favourite pizza.
Jennifer Müller |
An Izzo Forni electric oven supplied by us is in use at Pizzeria Minante in Vienna. A brief look at the project and why this solution fits the concept.
Jennifer Müller |
Kati Wilhelm is well known from biathlon. Today she runs her restaurant Heimatlon with heart — including a Valoriani wood-fired oven. In the interview she talks about her motivation, cooking...
Jennifer Müller |
At Westhafen Leipzig, Pizza Napoletana is baked in an Italian electric pizza oven by Izzo — at high heat, with a short bake time and the characteristic "Leopard" colouring at...
Jennifer Müller |
At Mein Main on Hanau’s Main riverbank a red Valoriani Baby has arrived. In the atmospheric boathouse setting it expands the food offering — with pizza, tarte flambée and more...
Jennifer Müller |
A Josper Grill is now in use at the EILA Tasting Center in Bayreuth. We accompanied the delivery and commissioning and present impressions and ideas for its use in a...
Jennifer Müller |