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Pizzeria, Lacanau Ocean, SW France - 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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Pizzeria, Lacanau Ocean, SW France

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  • Pizzeria, Lacanau Ocean, SW France

    Had a good pizza in Lacanau Ocean on the west coast of France last weekend - there are a number of pizzerias in this small resort but a quick glance at the pizzas on the plates put me off parting with any cash. Just as I was starting to think of a bowl of moules I found this crowded pizzeria on the main street on the beach. It was interesting as all the diners were inside - unusual on such a sunny day - and also difficult to view the pizzas being eaten. I just caught sight of a Calzone which looked pretty good so I gambled & went in.

    Inside was typical pizzeria, complete with an array of certificates and old photos of the pizziolo flinging huge pizza doughs in the air - the pizzaiolo was the same (though much older) but the place was different. He was tucked away at the back of the room and was quietly studying the diners as he shaped & created the pizzas.

    I was squeezed onto a table and ordered a napolitana which I use as a benchmark and tends to be more reasonably priced than others - happily it's also one of my favorites!

    Anyway, it arrived after a short wait and I was nicely surprised - it wasn't in the D.O.C category, but was certainly worth the 8 it cost. The base was a traditional Italian type, thin, crusty, chewy and slightly charred. The topping was fresh and nicely proportioned. I had a 50cl (nearly 1 pint) carafe of rose for around 5 to complete the meal and left very happy to recommend;

    La Gondole
    2 Boulevard de la Plage
    33680 Lacanau Ocean
    t.05.57.70.18.60
    My rustic oven;
    http://www.fornobravo.com/forum/f8/p...oven-6770.html
    sigpic
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