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Pizza Class & Itallian Cooking in Emeryville - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Pizza Class & Itallian Cooking in Emeryville

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  • Pizza Class & Itallian Cooking in Emeryville

    Last Friday I went to the Neapolitan Pizza class at Ramekins by Rosetta. It was a good class and I learned a few things.

    She made a nice thin crust pizza. One of my favorite pizzas was the caramelized onion and potato. The other was a pizza where you cook the dough with a pesto of garlic and parsley, then pull out the dough cooked, after that you top it like a salad with arugala,cherry tomatoes, and prosciutto. Very good and refreshing.

    Pizza con Patate
    (Sliced Roasted potatoes with rosemary, onions, fontina, gorgonzola)

    Pizza al Crudo
    (Cherry tomatoes, Prosciutto, Arugula, shaved parmigiano)

    I also learned I still can not toss dough very well. I was in awe when I saw the video of the fellow on this list who worked in a pizza joint for 10 years (sorry forgot your name) toss that dough back and forth. I think he is from Texas? One of these days! Just takes practice I guess. If anyone could send me a link to that video I would like to see it again. I did a search and could not find it.

    Here is a link to other classes she gives in Emeryville on the east side of the Bay Bridge. Just in case anyone was interested.

    Welcome to Cooking with Rosetta

    I would like to take the eggplant class but it is sold out... Next time.

    Loren
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