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Il Frantoio - Olio extra virgine di oliva - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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Il Frantoio - Olio extra virgine di oliva

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  • Il Frantoio - Olio extra virgine di oliva

    I'm sitting here dipping bread in my olio Il Frantoio (courtesy of FB) and have to say ... it really is delicious - thank you James!!
    l look forward to drizzling some over an Antimo Caputo flour pizza sometime soon. I made my first pizzas of the season last week but just used regular flour and am so glad I did because I - ah - burned them.
    Seems I've forgotten how to cook in my oven over the winter so I'll do a few more practice runs before using the good stuff!

    Sarah

  • #2
    Re: Il Frantoio - Olio extra virgine di oliva

    Sarah,

    I think pizza making is like riding a bike. You never really forget! :-) Glad you like our EVO; I practically live on it.
    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      Re: Il Frantoio - Olio extra virgine di oliva

      Hi James!

      I popped the lid on thee Frantoio oil last night and it IS delightful. We dipped my sourdough in it and concluded it was best just like it was - no other flavors wanted or needed! Beautiful!

      That was a very good find. Thanks!
      Jay

      PS. I can see why it is so revered for finishing a pizza!

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