Author Topic: Ferrara VS Gianni Acunto  (Read 8663 times)

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Offline fernandolira

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Ferrara VS Gianni Acunto
« on: November 08, 2013, 08:47:21 AM »
hello there!

i'm in a bit of a debacle here and i was wondering if you guys could help me..

im trying to decide between Stefano Ferrara Mobile oven, and the mobile Gianni Acunto... (for a pizzeria)

both have the same price.. (7k euro)

the only reason im leaning towards the Acunto is because it seems that every pizzeria napoletana has the ferrara..  i know it sounds like a stupid reason but that's the only i can find...  :P

also is very difficult to find even pictures of different Acuntos! the only ones i've found on the internet are from japan...

a strange fact is that the 2 stores that i've found that had acuntos, changed them.. i dont know why.. (Pomo had one, and now has acunto forni, UPN NYC now in the other location has Ferrara).  are they not so good? :O ?

i was wondering if you guys could give more facts to differentiate them in order to see which one is better :)


cheers!






Offline TXCraig1

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Re: Ferrara VS Gianni Acunto
« Reply #1 on: November 08, 2013, 08:56:58 AM »
Motorino in NYC (previously Una Pizza Napoletana) has a G. Acunto (not to be confused with Mario Acunto). They also make some of the best pies in the US, IMO.

Antico in Atlanta has 3 G. Acunto ovens.

I can't remember for sure, but I'm thinking Keste and Amano (2) both use G. Acunto ovens.
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Offline Mmmph

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Re: Ferrara VS Gianni Acunto
« Reply #2 on: November 08, 2013, 09:12:07 AM »
Motorino in NYC (previously Una Pizza Napoletana) has a G. Acunto (not to be confused with Mario Acunto). They also make some of the best pies in the US, IMO.

Antico in Atlanta has 3 G. Acunto ovens.

I can't remember for sure, but I'm thinking Keste and Amano (2) both use G. Acunto ovens.

Here's Keste's oven
Sono venuto, ho visto, ho mangiato

Offline TXCraig1

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Offline TXCraig1

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Re: Ferrara VS Gianni Acunto
« Reply #4 on: November 08, 2013, 09:36:40 AM »
Here is Motorino (East Village/NYC). He has a SF in Hong Kong.
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Offline TXCraig1

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Re: Ferrara VS Gianni Acunto
« Reply #5 on: November 08, 2013, 09:38:17 AM »
Antico.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline fernandolira

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Re: Ferrara VS Gianni Acunto
« Reply #6 on: November 08, 2013, 09:39:11 AM »
some pictures i've found and two motorino's (idk wich location.. )

i love Ferraras.. but these acunto (specially the silver and the red one) are very beautiful..

Offline TXCraig1

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Re: Ferrara VS Gianni Acunto
« Reply #7 on: November 08, 2013, 09:43:01 AM »
A Mano
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Ferrara VS Gianni Acunto
« Reply #8 on: November 08, 2013, 09:44:07 AM »
some pictures i've found and two motorino's (idk wich location.. )

The top is the SF in Hong Kong. The lower is the Acunto in NYC/EV.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline TXCraig1

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Re: Ferrara VS Gianni Acunto
« Reply #9 on: November 08, 2013, 09:47:18 AM »
Here is what the Motorino NYC/EV oven looked when it was Una Pizza Napoletana. Same oven - different tile.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline fernandolira

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Re: Ferrara VS Gianni Acunto
« Reply #10 on: November 08, 2013, 09:49:58 AM »
Here is what the Motorino NYC/EV oven looked when it was Una Pizza Napoletana. Same oven - different tile.

ahhh i see..

thanks Craig!

so, the 2 (SF & acunto) are great ovens, with no difference at all ?



Offline sub

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Re: Ferrara VS Gianni Acunto
« Reply #11 on: November 08, 2013, 10:01:08 AM »
Hi,

The Ferrara has very thin insulation on the sides.


La “Ferrari” dei forni a legna ferma ai box

 :angel:


Offline fernandolira

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Re: Ferrara VS Gianni Acunto
« Reply #12 on: November 08, 2013, 10:05:19 AM »
Hi,

The Ferrara has very thin insulation on the sides.


La “Ferrari” dei forni a legna ferma ai box

 :angel:


 :o wow.. i hope the acunto's dont!!!

Offline TXCraig1

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Re: Ferrara VS Gianni Acunto
« Reply #13 on: November 08, 2013, 10:12:22 AM »
ahhh i see..

thanks Craig!

so, the 2 (SF & acunto) are great ovens, with no difference at all ?

I'd say that they are both great ovens, but wouldn't say there is no difference at all. There are quite a few differences as you can see. When it comes to baking Neapolitan pizza, I don't think you would go wrong with either. Just from an aesthetic perspective, I prefer the Acunto. I don't think I could give you a functional reason to choose one over the other however. The only thing I would try to learn more about is the floor in the Acunto. I don't know if it is better than the SF with respect to longevity, but the decks in some SF's seem to wear out surprisingly fast.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Peasant

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Re: Ferrara VS Gianni Acunto
« Reply #14 on: November 08, 2013, 10:26:35 AM »
Both are great ovens and I'm sure you'll get accustomed to whichever one go with.  Since you're looking to take the oven mobile, I would study the specifications from your dealer to maybe see if there are construction details that would make you choose one over the other.

For what it's worth, Motorino's newest location (Williamsburg, Brooklyn) uses a Stefano. Pies that come out of either location are about the same quality.  In the end the pizza is about the hands around the oven.

I'm curious to hear about how you'll set up the mobile operation; flatbed, covered? 

Cheers

Offline fernandolira

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Re: Ferrara VS Gianni Acunto
« Reply #15 on: November 08, 2013, 10:39:21 AM »
Both are great ovens and I'm sure you'll get accustomed to whichever one go with.  Since you're looking to take the oven mobile, I would study the specifications from your dealer to maybe see if there are construction details that would make you choose one over the other.

For what it's worth, Motorino's newest location (Williamsburg, Brooklyn) uses a Stefano. Pies that come out of either location are about the same quality.  In the end the pizza is about the hands around the oven.

I'm curious to hear about how you'll set up the mobile operation; flatbed, covered? 

Cheers

is all new.. for long time i thought i was getting the mobile SF.. so that wasn't an issue..

now that im conviced with the acunto (  :-D )  i guess i'll have to think about that..

they gave me the option though, of five fixed steel legs, and four removable steel columns..

but that's something i will determine wih the architect i guess!


cheers :D

Offline TXCraig1

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Re: Ferrara VS Gianni Acunto
« Reply #16 on: November 08, 2013, 11:46:36 AM »
Good luck. Please keep us posted. I'd love to see pictures as you progress.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline fernandolira

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Re: Ferrara VS Gianni Acunto
« Reply #17 on: November 08, 2013, 01:03:56 PM »
Good luck. Please keep us posted. I'd love to see pictures as you progress.

i will !! thanks for the info! :D

Offline ilLazzarone

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Re: Ferrara VS Gianni Acunto
« Reply #18 on: January 25, 2014, 10:47:06 PM »
Why not Mario?
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Offline TXCraig1

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Re: Ferrara VS Gianni Acunto
« Reply #19 on: January 25, 2014, 11:03:16 PM »
Why not Mario?

They don't know what they are missing!  ;D
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Offline JConk007

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Re: Ferrara VS Gianni Acunto
« Reply #20 on: January 26, 2014, 08:21:38 AM »
Yes Personally I prefer Mario over Gianni and either over Stefano.
Yes Roberto Uses Gianni at Starita, Keste ,and Dualing Giannis at the new Location in Atlanta #1
as well as Marcos Coal Fired (only 1 coal for food other wood for pies)  Denver and .... I can go on and on  ;)
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Offline pizzanapoletana

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Re: Ferrara VS Gianni Acunto
« Reply #21 on: February 07, 2014, 02:18:41 PM »
Yes Personally I prefer Mario over Gianni and either over Stefano.
Yes Roberto Uses Gianni at Starita, Keste ,and Dualing Giannis at the new Location in Atlanta #1
as well as Marcos Coal Fired (only 1 coal for food other wood for pies)  Denver and .... I can go on and on  ;)

Kesté is not an Acunto oven. It just mount the Acunto oven door. Regards

Offline JConk007

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Re: Ferrara VS Gianni Acunto
« Reply #22 on: February 08, 2014, 01:17:18 PM »
Marco are the 2 new ovens in atlanta Not Acuntos either ?
thanks for the clarification
John
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Offline pizzanapoletana

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Re: Ferrara VS Gianni Acunto
« Reply #23 on: February 13, 2014, 06:46:26 PM »
The ovens in the picture you have titled dualing Starita etccc are Acunto. Throughout this site there are a lot of miss-associations of ovens to oven builders, or in the case of the oven building thread, a lot of amateurs being indicated as professional examples to get inspirations from...

In any case, there are only a couple of us that gets the doors artisanaly made, most out there are using either Gianni Acunto's door or Acunto's Clones (they used to buy Acunto's then got someone else copying the door for them).

Ciao

edit: within this thread, KESTE's and A MANO's ARE NOT Acunto ovens
« Last Edit: February 13, 2014, 06:50:30 PM by pizzanapoletana »

Offline Peasant

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Re: Ferrara VS Gianni Acunto
« Reply #24 on: February 15, 2014, 02:54:23 PM »
Yes Personally I prefer Mario over Gianni and either over Stefano.
Yes Roberto Uses Gianni at Starita, Keste ,and Dualing Giannis at the new Location in Atlanta #1
as well as Marcos Coal Fired (only 1 coal for food other wood for pies)  Denver and .... I can go on and on  ;)

WHy do you prefer the Mario over the Gianni?