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Osteria, Florence - Forno Bravo Forum: The Wood-Fired Oven Community



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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Osteria, Florence

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  • Osteria, Florence

    This is my kind of pizzeria. The hours are "always open from 10AM to late at night." The pizza was great. 8.5 on a 10 scale.

    It is a small add-on to a very nice traditional (and expensive )Tuscan restraurant off piazza Santa Croce. The oven is wood fired with a turning floor, so the pizzaiolo doesn't have to turn the pizzas. The oven was hot and they were cooking two minute pizzas. The pizzeria itself in tiny, with a couple of tables, though they let you spill over to the back room of the restaurant if there is space.

    The pizzaiolo is a real character, singing and greeting everyone who walks in the door. There was still a line on a Thurs evening at 9:30PM.

    The feeling in very Napoletana. He makes three pizzas: Margherita, Napoletana (anchovies and capers) and Marinara (red only). Only red wine by the glass, beer and coke -- and San Pelegrino. 8 Euro per pizza.

    The pizza base was perfect. Dark brown and smokey, a huge puffy cornice, the pizza was pliable, not hard or crusty -- you could fold it without it cracking, but it was still crunchy to each. Moist on the inside. It was a little salty, but for me, it worked.

    The ingredients were great. Nice tomato sauce, high quality cow mozzarella and good (real) extra virgin olive oil. They had extra bottles of the EVO around, where you could add a little more before you eat your pizza -- which a lot of people do.

    There was no comparison to the pizza at La Piazetta last week -- which has a nice big wood-fired oven. It goes to show that dough prep and handling, and the quality of your ingredients are huge in how your pizza comes out.

    I would recommend it if you come here on vacation. The pizza is good, and the oven is fun to watch.
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Hi James---I hope your having a great time in Florence. Is this restaurant Osteria Cibreo on Via de' Macci? Fran and I are going to be in Italy in 3 weeks and want to try this place for the pizza. How much longer are you going to be there? THANKS---Mel


    • #3
      Rotating Oven

      One of the ovens we are installing in Texas is going to be a rotating oven. I have not seen them in action but heard they are very cool. James can you get a pic of the rotating oven if possible?



      • #4
        There are a couple of them here in Italy. Which one are you looking at? I am attaching a couple of photos to this. The second one raises up and down -- though I'm not really sure of the advantage of that.

        Interestingly, Forno Bravo is concluding an agreement to import an excellent line of fully assembled ovens to the states that includes traditional and turning ovens, in both wood and gas. I am very impressed with the producer, and we got the introduction through our pizza tool producer -- so they come very highly recommended.

        There is a lot more to come on this -- this is an exciting development for Forno Bravo.

        Check out the photos.

        Mel, when are you thinking of coming? We're here for a while -- not really sure when we are coming back. Let me know when you are cooming this way, and we can come up with some good leads. We even have a restaurant speadsheet. The right name for restaurant is Osteria Caffe Italiano.

        I am guessing Drake will have some good leads when he gets back from Greve, Lucca, etc.

        Pizza Ovens
        Outdoor Fireplaces


        • #5
          Oh, I am back and I ate in some excellent restaurants. I am trying to get over jet-lag and write them up...
          My Oven Thread:


          • #6

            Hi James---We are going to be in Florence November 15,16,17,18. Prior to that we are in Rome for 4 days, and then a farm house on the Tuscany - Umbria border. We are really looking forward to it.---Mel


            • #7
              Re: Osteria, Florence

              there is nothing guys as a pizza cooked in a wood fired oven.... just tastes different... crunchy and yummie...