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Pizza in Venezia - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

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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 in Venezia

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  • Pizza in Venezia

    Was recently in Venice for my 21st wedding anniversary with my wife and had a pizza along the Tolentini canal at a restaurant called Al Bacco Felice. Here's a picture:

    It had char and tasted great. The pepperoni was also very good. It had all the pepperoni flavor, but was leaner and, well, just really good. I imagine that you could get a pizza like this just about anywhere we stopped in Venice. No wood ovens, though. I just purchased some Molino Caputo flour and made some pizzas before leaving for this trip. It was interesting to see how it all stacked up. To tell you the truth...mine was better because of the forno a legna!

    BTW, here's a beer we tried and really liked:

    The label has the year 1766 on it. It was a pilsner.

    Italian beer and pizza along the a canal after a long walk...mmmmm!
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