From 0a55f94d447fc7f098e4dc1e3c3a41d72d7c4396 Mon Sep 17 00:00:00 2001
From: Vula Builder <deploy@vula.app>
Date: Tue, 23 Jun 2026 08:38:54 +0000
Subject: [PATCH] Deploy

---
 .../sections/FornoALegnaSection.tsx           | 35 +++++++++++++++++++
 1 file changed, 35 insertions(+)
 create mode 100644 src/components/sections/FornoALegnaSection.tsx

diff --git a/src/components/sections/FornoALegnaSection.tsx b/src/components/sections/FornoALegnaSection.tsx
new file mode 100644
index 0000000..8c925d6
--- /dev/null
+++ b/src/components/sections/FornoALegnaSection.tsx
@@ -0,0 +1,35 @@
+import Image from "next/image"
+
+export default function FornoALegnaSection() {
+  return (
+    <section data-vula-section="fornoalegna" id="forno-a-legna" className="py-24 bg-[#f9fafb]">
+      <div className="max-w-7xl mx-auto px-6 grid lg:grid-cols-2 gap-12 items-center">
+        <div className="relative aspect-[4/3] overflow-hidden rounded-2xl shadow-[var(--shadow-float)]">
+          <Image
+            src="https://images.pexels.com/photos/6605184/pexels-photo-6605184.jpeg?auto=compress&cs=tinysrgb&h=350"
+            alt="Wood-fired oven blazing at 900°F with pizzaiolo working"
+            fill
+            sizes="(max-width: 1024px) 100vw, 50vw"
+            className="object-cover"
+          />
+          <div className="absolute inset-0 bg-gradient-to-t from-black/30 to-transparent" />
+        </div>
+        <div>
+          <span className="text-sm uppercase tracking-[0.3em] text-[#d4af37] font-semibold">Heart of the Kitchen</span>
+          <h2 className="text-4xl md:text-5xl font-bold text-[#111827] mt-2 mb-6">Forno a Legna</h2>
+          <div className="space-y-4 text-[#4b5563] text-lg leading-relaxed">
+            <p>
+              Our genuine wood-fired oven, hand-built with imported Italian refractory tiles, reaches 900°F. That intense heat creates the perfect char — leopard-spotted, smoky, and blistering — in just 90 seconds.
+            </p>
+            <p>
+              Pino himself oversees the fire daily, selecting seasoned oak from Wisconsin to maintain a consistent flame. The result is a crust that&apos;s crispy on the outside, airy and chewy within — exactly as Nonna taught him in Calabria.
+            </p>
+            <p className="mt-6 p-4 bg-white rounded-xl border border-[#e5e7eb] shadow-[var(--shadow-card)] italic text-[#6b8e23]">
+              "The wood fire gives our pizza soul. It&apos;s not just cooking — it&apos;s a tradition passed down through generations." — Pino
+            </p>
+          </div>
+        </div>
+      </div>
+    </section>
+  )
+}
\ No newline at end of file