If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
I think if you rumage around in the website you'll find that the picture is of a preliminary or early trial run of a Casa oven that James built while in Italy. It pretty much follows the method of what most of us are doing now (concrete block base, hearth, oven and your choice of finish). The method these days is more refined with greater insulation and a more developed hearth. When in doubt just build something.
Mike "The road of excess leads to the Palace of Wisdom."
Yep, that's the Casa90 oven I built at our Florence rental house. I'm glad you like it! It was a great experience -- both installation and cooking. We literally did not have any tools at the house, and I built it with a hammer, cardboard and straping tape. The installation was an experiment to see what would happen with thinner insulation. It has about 2" vermiculite in the hearth, and rock wool, plus 2"-3" vermiculite concrete around the dome. The Igloo is stucco lathe and a rough coat, then white finish coat of stucco.
The oven is still there, and we saw it this spring break. This was a two week-end oven. One for the oven installation and one for the enclosure. Still, it cooks just fine. I would do it differently if I was building a permanent oven, but that's the point.
I even bought the Casa oven itself at Leroy Merlin (a Home Depot style building supply warehouse chain) rather than from the producer, to get a feeling for how a local family would buy and install an oven. All-in-all, it was a great experience.