Having been raised in Argentina for ten years, I learned the way of the gaucho and military takeovers. But I also became addicted to food cooked in traditional wood-fired "campo" ovens, which range from simple mud & horse manure models thrown together in two days, up to elaborate brick creations with mechanical doors. You can cook almost anything in them: pizza, bread, empanadas, chicken, pig, lamb, goat, or whatever will fit inside.
For years I studied and photographed these ovens, and finally I couldn't live without one. In Las Vegas there is a strong Argentine community, and I easily convinced my friend Ruben to finance one at his house. For only $450 and three months of weekend sweat, we finally had our "horno de campo," which became an instant hit with our friends. (To see the entire process check out our blog site at: http://nervegna.blogspot.com/)
So now that all the mistakes were made on Ruben's, I'm ready to build my own!
For years I studied and photographed these ovens, and finally I couldn't live without one. In Las Vegas there is a strong Argentine community, and I easily convinced my friend Ruben to finance one at his house. For only $450 and three months of weekend sweat, we finally had our "horno de campo," which became an instant hit with our friends. (To see the entire process check out our blog site at: http://nervegna.blogspot.com/)
So now that all the mistakes were made on Ruben's, I'm ready to build my own!
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