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The Wood-Fired Blog

Spicy Roasted Fennel With Basil and Pumpkin Seeds

Apr 10, 2012

Let us all now take a moment to appreciate the humble but supremely versatile fennel plant. Its bulb can be shaved and eaten raw, or cooked in pretty much whatever manner you see fit. Its fronds are used as an herb, its seeds as a spice. Beat that, other vegetables. I like the combination of fennel and spicy flavors, so that’s what we have here, along with basil, whose anise... Read More

Am I Drying-Out or Curing My Oven?

Apr 10, 2012

One interesting aspect of the modern brick oven is the degree to which it shares technology with industrial equipment—including furnaces. As designers, we use both raw materials and manufactured products to build ovens that are light weight, that are resistant to thermal cycling (heat up and cool down cycles), that are resistant to thermal shock (putting cold, wet pizza dough on a very hot ceramic surface), that hold high heat... Read More

Made in the USA

Apr 06, 2012

Every Forno Bravo oven (other than the Artigiano) is made in our own factory in Marina, CA (Northern California). I am extremely proud of our manufacturing team and their commitment to high quality, American-based manufacturing. Over the past three years, we have continually added new manufacturing personnel, capacity, capability, equipment, and experience. In terms of we pure real estate, we have tripled our footprint in a little more than two... Read More

Wood-Fired Pizzerias in the U.S.

Apr 05, 2012

I wrote this article in 2005 for consideration by one of the Restaurant trade magazines. They decided to not run my article, but looking back at it seven years later, I think the points that I made were true then, and are still true today. There are more wood-fired pizzerias in the U.S than there were in 2005, but still not nearly enough. We need to fix that. James Authentic... Read More



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