Why the Mugnaini Oven is Every Chef’s Dream

If an oven could be an aphrodisiac, the Mugnaini oven would be it. These famously efficient, wood-burning ovens are completely unnecessary for keeping your family fed but they’re the kind of accessory every chef and home cook craves.

These efficient and low-maintenance ovens are a chef’s heart’s desire

The Mugniani oven comes in designs for both indoor and outdoor use. We love that they add a touch of the European countryside to your home. But even though they’re pretty, aesthetics are not really what they’re all about.

Why chefs love these ovens

Mugniani ovens heat exceedingly quickly. (They can get to about 1,000 degrees in an hour, thanks to an internal flue.) And their dome design provides natural convection, helping food to cook evenly. Best of all, they’re built to be low-maintenance.

They’re good-looking, user-friendly and can easily be adjusted from pizza temperature to one suitable for roasting. In fact, although it isn’t a product to replace your traditional oven, indulging in one of these wood-burning beauties will probably find your gas/electric oven getting lonesome as you perfect your technique of stoking Mugnaini’s flames.

Check out one of our favorite pizza recipes

This kitchen accessory is made in America

Although this is one of my more aspirational product recommendations, (believe me, I’m still dreaming of the day I get one), a Mugnaini oven is a purchase you can feel good about. The ovens are made in the USA by an American-owned, family company.

Their passion is for customer service and they treat each customer like an individual. In fact, if you want to get up close with these sexy beasts of ovens, you should plan a visit to the Mugnaini factory in Healdsburg, CA – deep in the heart of the Sonoma County wine country.

Their showroom is also a cooking school, where guests can experience the wonders of Mugnaini firsthand.

Learn more about Mugnaini ovens

To be clear, this is not a sponsored post. We do not earn a commission if you click the link below. We just think these made-in-the-USA ovens are something every serious home cook should discover.

Ready?

To start planning your wood-burning experience, visit the Mugnaini Oven website.

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Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide.

Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.

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