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Arocodoro/Pomodoro - 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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Arocodoro/Pomodoro

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  • Arocodoro/Pomodoro

    Hey all...ate at a great restaurant in Dallas last night called Arcodoro/Pomodoro. They have one in Houston too. It's owned by a couple of brothers from Sardinia and they have a wood burning oven. The good news is that they burned wood in it...no gas! The bad news is I don't think it was hot enough to cook pizza. That being said, the pizza was still really good. I had a Margherita made with buffalo mozzarella and the cheese was awesome. They had great pastas and awesome desserts.

    I wouldn't say it was the best pizza ever - but definitely good. But what I am definitely going back for is the ribeye. They actually cook the ribeye, from start to finish on the floor of the oven - not on a tuscan grill. I've never seen it done that way before and it looked and smelled fantastic. Has anyone ever cooked meet directly on the oven floor?? I am definitely trying it next time!!

    So if you are in Dallas, now you have to add Arcodoro/Pomodoro to you list. Also heard that Olivella is opening on Monday (Salvatore Olivella from NYC - family related to Trianon in Naples!! Hope it's true because that sounds good!)

    Jay

  • #2
    Re: Arocodoro/Pomodoro

    I know someone mentioned cooking lamb chops directly on the hearth...I have been keeping that idea in my mind and hope to give it a try.

    Drake
    My Oven Thread:
    http://www.fornobravo.com/forum/f8/d...-oven-633.html

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