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The wood-fired oven from antiquity until today In the ancient times, the oven was understood as the only cooking device for all types of food: bread and Pitta (original name of pizza) were the most popular, but also meat and vegetables have been cooked in the wood-fired oven. We know of ovens, dating back even to the Roman time, centuries before the birth of Christ. In Pompeii, near the place where the first pizza Margherita should be been baked, there are copies of ovens with similar characteristics such as today’s, the only difference is the material of which they are made. The stone existing in the natural was walled up dry or wet soil (clay) and formed an igloo-shaped hut with a very small aperture to give into the food. Today, the ovens made of fireclay, brick or steel can be made. The stone of the dome was replaced by more powerful and lighter materials.

Since the appearance of the bricks, the oven has changed form and structure; the igloo was a low Vault place, which facilitates the construction of the furnace. In 1889 Raffaele Esposito, a Neapolitan Cook, prepared a personally crafted pizza during a visit of Italian Queen Margherita of Savoy, which should reflect the colors of the Italian flag: white, red and green, i.e. mozzarella, tomatoes and basil. Thus was born the pizza Margherita, today the most common food of the world. In the 70-ies years changed the oven again his face: the brick was passed over to fireclay. Fireclay has great advantages: provides a higher heat output and keeps the heat better and longer than a brick oven.

The oven can consist of several parts that are assembled or a mono block. The thickness of the refractory material varies according to needs; It is thicker, the higher is the heat resistance. Fireclay is a SiO2-Al2O3 containing substances, which ensures an optimal result for perfect baking. Currently, domes are developed in lightweight refractory material, the wood-fired oven allow faster heating.

Elemantal old customs, Easter Easter in the Havel city of Brandenburg who Easter for a trip to Brandenburg decides, makes a good choice. Since Easter, the historic Havel city Brandenburg evokes old traditions alive. For visitors, a gelegenHeit in addition to the urban heritage, to provide that the city has kennenzulernen know the still vibrant Easter traditions in the region. This includes the Easter on the square in front of the famous Brandenburger brick Cathedral built in 1165, which is celebrated with an Easter fire and a night service. For an Easter walk most of the romantic city trail is, which leads directly to the Havel.

The first rays of spring visitors enjoy Brandenburg during a boat trip on the river Havel. The SORAT Hotel is recommended for an Easter stay in Brandenburg an der Havel. The 4-star hotel, charming and individually, is centrally located in the city market in downtown. Specially for the Easter holidays the hotel has set up a varied travel package. Three nights in a standard double room with breakfast and dinner 3-course menu, a boat trip on the river Havel and including Brandenburg industrial Museum are in the price of 166,50 per person. The Easter can be complemented by the visit of Easter with Easter fire. The journey for example about brandenburg or directly in the SORAT Hotel Brandenburg, phone is available (0 33 81) 59 70.

The SORAT Hotel Brandenburg is situated in the historic city market – Central and yet peaceful location, from here all places of interest are within easy walking. The SORAT Hotel Brandenburg draw many beautiful interior design ideas, a nice personal guest service and a very homely atmosphere. The House on the needs of city travelers who explore the Mark Brandenburg and its historical origins is aimed with 88 rooms, a restaurant, sauna and underground parking. The hotel belongs to the SORAT Hotel Group, customized to their business philosophy, innovative business ideas and include a guest-oriented service concept. Since founding the group in the year 1989 the Berlin company campaigned for social projects and environmental protection in Germany. SORAT Hotels Germany

“Adventlicher in the Hovels microbrewery beer that Christmas is coming, can you in the Hovels brewery taste: especially for the advent season have the two Brewer, Martin Neuhaus, and Udo Kaufmann, a Christmas beer for the first time” a brewed. The particularly full-bodied specialty from dark malt beer is served from November 19. The Christmas beer is an unfiltered dark beer. This beer is that it has the highest original Wort and a very long maturing. Both are responsible for the intense aroma of black beer. The Christmas beer had to store five weeks, so that it could taste really mature”, explained Martin Neuhaus and Udo Kaufmann.

“The time is now: from the tap the Hovels brewery this year’s Christmas beer bubbles from 19 November to the advent literally to sweeten the guests”. Because this special beer accompanied a fine touch of caramel taste. The high content of 13% wort brings a notable alcoholic strength by 5.2 volume percent with it. A beer for real Santa Claus! Of course, the Hovels brewery culinary treats their guests. Christmas Brunch on the first and second holiday on the lush holiday table guests Christmas specialties and fine tidbits.

From 11 till 14:30 must be feasted for 19.90 to your hearts content.