web analytics
Quattro stagione - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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!

Forno Bravo
See more
See less

Quattro stagione

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Quattro stagione

    I enjoyed folks' input on the quattro formaggio. Here's something new.

    What do you use to make a Quattro Stagione (four season) pizza?

    Do you put the four ingredient in four corners?

    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    I ordered this (Quattro Stagione or Four Seasons) regularly at pizzerias in Vicenza Italy when I lived there for 3 years. It is basically a margherita pizze (sauce & cheese) topped in four quadrants with (usually, it varied) proscuitto, carchofi (artichokes), funghi (mushrooms), and salamino picante (what we call "pepperoni" in the US). I always asked for "con uova" and they would crack an egg on there before baking - it came out like a med sunny-side up fried egg and was delicious with the ham. I disliked the vinegary artichokes and always pissed them off by requesting black olives instead at my favorite place LOL. Oh, how they rolled their eyes at the American, LMAO, whatever.

    I lived there in the 70's when I graduated from an Army high school and have many achingly fond memories of friends, girlfriends, and the incredible food.

    Comment


    • #3
      Acaseo'queso.

      Octoformaggios are the newest, latest, dopest in mulitchezed pizza arrangements these days. The adozenchezes is in development at Lawrence Livermore Labs, but no one thinks it will work. Apparently, there is only so much cheese you can put on a pizza.

      Comment

      Working...
      X