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The Wood-Fired Blog

The Road Less Travelled

Mar 29, 2012

We recently returned from a nice two week trip to Italy, where we were able to catch up with friends, eat really well and basically act like tourists. If you haven’t followed Forno Bravo that closely, you might not know that we lived in Florence for three years, and in fact, started the company while living there. It was great to be back, and we were quickly reminded of everything... Read More

Why Blog

Mar 28, 2012

We have a number of different ways of communicating with our community of customers, dealers, Pompeii oven builders, partners, and friends. Fornobravo.com itself is a labor of love, as much as it is a company website, and we also have the FB Forum, the Wood-Fired Newsletter, the Community Cookbook, FB FAQ, Facebook, YouTube, and we host Peter’s wonderful Pizza Quest. Why blog? My response is that I am often struck... Read More

Kohlrabi Gratin

Mar 26, 2012

Kohlrabi is a delicious vegetable that is woefully underused here in the United States. A member of the cabbage family, kohlrabi has a sweet, mild flavor that is hard to pin down, but if I had to try I’d say it’s like a cross between broccoli, rutabaga and potato. When I reread that description, it doesn’t sound very good, but please don’t let it scare you away. Give kohlrabi a... Read More

oven-roasted whitefish

Oven-Roasted Whitefish With Braised Celery Root Remoulade

Mar 19, 2012

Here’s another classic French dish reinterpreted for the wood oven. This is a great one for dining al fresco on the beautiful spring nights that are now upon us (at least in Chicago – go figure). Oven-Roasted Whitefish With Braised Celery Root Remoulade 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseSeafood Oven-Roasted Whitefish With Braised Celery Root Remoulade 12345 Votes: 0 Rating: 0 You: Rate this... Read More

Roasted Carrots With Bacon and Maple Syrup

Mar 15, 2012

Here’s a recipe scientifically formulated to get even the most ardent meat-and-potatoes type to eat their veggies. It worked on my dad, an avowed hater of carrots. So try it yourself and see if you can’t produce some converts. Roasted Carrots With Bacon and Maple Syrup 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseVegetables Roasted Carrots With Bacon and Maple Syrup 12345 Votes: 0 Rating: 0... Read More

March 2012 | No. 36; Introducing Third-Gen FB Castable

Mar 10, 2012

Welcome! With spring in the air, we are excited to introduce the new, third generation of FB Castable, the material we use to produce our wonderful ovens. Bottom line? All Forno Bravo ovens just got better. Our ongoing pursuit of making ovens with the best-possible materials began nearly 10 years ago, in San Gimignano, Italy … with our first little oven. I’ve written a short history of how Forno Bravo... Read More

Roasted Leeks in Mustard Vinaigrette

Mar 05, 2012

Leeks in vinaigrette is a classic French dish that I’ve updated here to utilize our favorite cooking device, the wood-fired oven. Usually the leeks are slowly stewed directly in the vinaigrette, but here I first roast the leeks in the oven, in order to incorporate both sweet caramelized onion and smoky wood fire flavors into the finished dish. Roasted Leeks in Mustard Vinaigrette 12345 Votes: 0 Rating: 0 You: Rate... Read More

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