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The Wood-Fired Blog

Pizza and Food Trucks

Apr 27, 2012

There was a nice article on a Food Truck with a Forno Bravo oven the other day, it is got me thinking about Food Trucks, pizza, France, rolling pins and the feudal system. Pizza Amore Food trucks are hot. The best foot truck companies have loyal customers who track their movements on Twitter and follow them where ever they go. There are food truck maps on the Web that will... Read More

Pain Pascale

Apr 24, 2012

We are lucky to live within a few miles of the Trader Joe’s in Pacific Grove, CA. I really don’t know what we would do without it, as I often (and only somewhat jokingly) think our local Supermarket (Save Mart) is out to kill its patrons with artificial additives, preservatives and partially hydrogenated oils. Our favorite markets in Florence were the Co-op on Viale Europa, which is a wonderful big... Read More

A Red Andiamo70 in Action

Apr 24, 2012

Check out a fun customer posting on his new, red Andiamo70 in www.pizzamaking.com. If you haven’t read it before, pizzamaking.com is an enthusiast web site dedicated to high-end pizza making. We do not read the site, because I think that pizza lovers should be able to enjoy their hobby without any input (or selling) from equipment manufacturers, but I got this link from a friend. I think this is interesting... Read More

Roasted Artichokes With Capers, Chevre and Herbed Breadcrumbs

Apr 23, 2012

Ah, spring. Yes, it’s getting warmer. Yes, the days are getting longer. But what I really get excited about is all the amazing produce spring brings with it. Finally gorging on asparagus, peas, morel mushrooms, green garlic, ramps, spring onions, rhubarb and more after a long winter of root vegetables here in the Midwest is a joy that never grows old. This recipe is an ode to another springtime favorite,... Read More

Olive oil and bread at the San Francisco Ferry Building

Apr 22, 2012

We went to the San Francisco Farmers’ Market at the Ferry Building this weekend, and had a good time. It was a balmy, sunny day with the temperature hitting 79ºF (hot weather seems to be following me), and it was nice walking down around the city—we also have fun taking BART across town at one point. The market at the Ferry Building is an interesting cross between a traditional farmers’... Read More

How Do You Price a Pizza Oven?

Apr 13, 2012

As a manufacturer and retailer, how do we price your products? It’s an interesting question and there are a number of different issues that come into play. As I wrote earlier, I believe that a higher degree of business transparency is an appropriate strategy in the Internet age, and it occurred to me that sharing our pricing strategy would make sense—both for us and for our customers. If you have... Read More

New Third Generation FB Castable

Apr 12, 2012

This is the original version of the article I wrote on the new third-generation FB Castable. A shorter version of this appeared in the March 2012 Wood-Fired Newsletter. James We have developed a great deal of expertise at Forno Bravo over the years with refractory materials and insulators, and we have worked hard to continually improve. We are proud to introduce the third generation of FB Castable, the material we... Read More

Innovating a 2,000 Year Old Product

Apr 10, 2012

The word innovation usually conjures up images of semiconductors, Internet software and green energy. But at Forno Bravo, we keep innovating around a 2,000 year old product. I have written a lot over the years about the ovens in ancient Pompeii, and how remarkable the design, the materials and the craftsmanship were on the ovens. How do you improve on something that has been so well known and understood for... Read More

April 2012 | No. 37; Made in the USA & Kohlrabi Gratin

Apr 10, 2012

Welcome! This April 2012 issue of the Wood-Fired Newsletter is packed with content, including an article on Forno Bravo’s commitment to producing high-quality, Made-in-the-USA ovens, a recap from Peter Reinhart on his recent adventures in NYC at the IACP conference, and a recipe for kohlrabi gratin. So we’ll get right to it. But first, I’d like to quickly mention that on Monday, April 16, I reached a personal achievement: At... Read More

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