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Taking delivery of your baby!

Baby V in a safe pair of hands!

Baby V in a safe pair of hands!

OTHER PHOTOS

​For most of our customers the journey to actually owning a wood fired oven is taken slowly over time. The spark of a thought turns into a notion and from the moment you type "wood fired oven" into Google.....you've hooked yourself. OK, so a brick built dome isn't for you....what's the alternative?

You’ve done your homework, considered all the options and reached the conclusion that a Valoriani oven is the correct choice for you. As a result of your research, you're now a convert to the joys of wood-fired cooking. The quality, life expectancy, functionality and pleasing design of the Baby Valoriani have convinced you that you're now ready to give a loving home to a Baby V.  So what happens next?

The first step is to consider what version of the Baby is right for you and what accessories you want to outfit it with.  See our guide for lots more information.

How to place an order

Get in touch and ask the last few questions. If geographically possible we can arrange a demonstration if you wish....

By Phone         :           +353 (0)87-224-9190

By Email          :           info@woodfireland.ie

Or through the enquiry form on the website - click here

Valoriani expert craftsmen at workOnce your order has been confirmed, we’ll either be able to deliver your order, ex stock, from our stores in County Kildare at a time that's convenient to you. 

In the unlikely event that we don’t have stock of your chosen configuration, we’ll arrange for it to be shipped directly from Italy.  This usually happens within 10-14 days.

The team at Valoriani hand-make each and every Baby Valoriani to the highest standard under the careful guidance of their technical manager, Alessio Rappaccini and owner Massimo Valoriani........pround parents of the Baby V

Technical Manager Alessio Rappaccini and Owner Massimo Valoriani

 

Delivery

A crated Baby Valoriani ready for deliveryYour Baby Valoriani will be delivered to you at a previously agreed time  To protect it during shipping and transport, the Baby V is held securely in a wooden crate. We really need to understand your particular circumstances prior to delivery. The weight of the Baby Valoriani is 145kgs and it has 4 handles to allow for a four person lift into its final resting place.....you will require a friend or two. While it is preferable to deliver the baby "on the flat" it is possible to turn it on it's side in order to negotiate narrow openings. We require a minimum of 70cm but 90cm and above is ideal. By prior arrangement we can be present during your delivery although this is not strictly necessary.

The first firing

Before lighting your oven for the first time, it’s important to read the handbook that will have been provided with the oven.  This contains important safety information and guidelines that will help ensure you and your new Baby enjoy many years of growing up together.

When lighting the Baby for the first time you MUST start slowly.  The refractory clay will still contain a certain amount of moisture which must be gently heated and driven off over a period of three days.  Start by lighting a small fire to raise the oven temperature to around 100-150*C and then increase this slowly over the following two days.  After this initial first firing period, your oven is ready to be used normally.  Full details are provided in the handbook and if you have questions or concerns, we’re on hand to help you through your first days of parenthood.

Now relax & enjoy

Now all that remains is for you to sit back and relax whilst enjoying the culinary delights that you can now produce in your own wood fired oven.   Of course, it would be selfish not to share so maybe invite some friends around. Your new Baby is sure to be the centre of attention! 

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A WORD FROM OUR CLIENTS

  • Having spent years using my trusty BBQ and Cypriot Souvla Grill I fancied having a go a wood fire Ovens and found The Baby Valoriani and had one supplied by Peter at Wood Fire Land.

    Initially I was a little apprehensive as to how cooking joints of meat would be when working with an oven and what's more an Oven that had no thermostat, well I soon found my feet with a little instruction from Peter. The best way to cook is by using common sense, you can't really burn the food because it's a reducing heat if that makes sense. I have cooked A leg of Lamb, A Haunch of venison and a Brace of ducks, Chickens , Bacon Slips and A large rib of Beef on the bone, I can honestly say that for me there is no nicer and exact way to cook meat, and 1 hour before the meat is ready you can pop a tray of Roast Spuds in, slow cooking as its called has been a revelation to me and all of my friends love the occassion when I have them around.

    I don't normally write testimonials but felt that this Oven needs to be used to be believed. If you are thinking of having a go, I promise you won't be disappointed. The Oven itself is mobile and extremely versatile, simple to clean and as easy as pye to operate.

  • The baby Valoriani has entirely lived up to our very high expectations and Woodfireland has been efficient and accommodating with delivery and aftercare. The oven is a joy to work with. It fires up easily and reaches 450C in about an hour, hot enough to churn out juicy sizzling steaks, roast potatoes and veg, grilled Haloumi in minutes. Although the oven is small, everything cooks so quick it can easily feed a large group of people. After dinner we put a couple of casseroles in the falling oven to slowly cook overnight (rolled into the garage/shed if it looks like rain). By morning the oven is still about 100C and the room filled with the fragrant scent of succulent lamb, pulled pork or fall-off-the-bone rabbit. One firing of the oven with an armful of oak, cooks for our family of six and guests half a week.

    Grilled Haloumi; lovely on baby leaf salad with beetroot!

  • My gorgeous Red Baby V looks great in our small semi detached garden. 

    We fed 50 people for my birthday party. At 2am (slightly the worse for wear). we put a shoulder of rubbed pork in the cooling oven and fed the family with the best pulled pork and sublime crackling the following day. Yum!

    Plenty of experimentation since then.

    We've done breads, roasts, veg and delicious fish.

    I love my Baby Valoriani...

     

     

     

Twitter Updates

We meant South Pittsburgh of course. Our apologies to the people of 2 days 9 hours ago
Gamberi, salsa pomodorino con aglio e vino bianco. All in a 12" skillet. Its a long way from Sth Pii… https://t.co/ed6rSvRN5s 2 days 9 hours ago
RT : This lobster linguine was to die for , we popped in to check on our oven, and well, it can't alwayssss… https://t.co/4entQ9oYPl 1 week 4 days ago