September 2010

No. 19; Calore2G Fireplace & The Fire Within Workshops

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The new fall season brings a new line of Forno Bravo products: our Calore2G Series modular fireplace kits. With this nice autumn weather, what better time to build and enjoy an outdoor fireplace? (Roasted marshmallows, anyone?) Read more below about these fireplaces that offer both homeowners and professional builders an easy-to-install alternative to traditional site-built fireplaces – and see this month’s related special offer.

Our September newsletter also features information on two upcoming workshops hosted by our friends and partners at The Fire Within. In case you don’t know them, The Fire Within is a great company that builds portable wood-fired (Forno Bravo!) ovens and helps people start their own catering businesses. For more information, visit The Fire Within website and Facebook page.

Finally, Joseph Pergolizzi, founder/owner of The Fire Within, was kind enough to share his recipe for Peach Bruschetta below. I’m happy to add this one to my collection of wood-fired cooking recipes, and I think you will be, too.

Happy autumn, and happy cooking,

The Fire Within Workshops:
Peter Reinhart and Getting Started

We’re thrilled to let you know about two upcoming workshops in October, organized by The Fire Within. The first is “The Ultimate Pie With Peter Reinhart,” for those of you focused on cooking in your home/garden wood-fired oven. The second is “Getting Started With Your Own Portable Brick Pizza Oven Catering Business,” for people who would like to start a business doing private catering, farmers markets and festivals.

Here, we’re giving you a snapshot of what you can expect – find all the details on The Fire Within workshops page (click tabs at top).

These are great events. Maybe we’ll see you at The Ultimate Pie?

The Ultimate Pie With Peter Reinhart
October 16 and 17 (full schedule)
Boulder, Colo.; $549 Individuals, $999 Couples (limited space)

Do you own a wood-fired oven? Are you ready to take wood-fired oven cooking to the next level ... and knock your friends’ socks off at your next backyard pizza party? If so, attend The Ultimate Pie workshop.

Join Peter Reinhart and other wood-fired oven chefs for an unforgettable, hands-on weekend workshop! Learn and enjoy wood-fired cooking at its best: new pizza doughs, bread-baking, international cuisine and incredible desserts – all made in a wood-fired oven. Taste samples of cheeses and tomatoes used throughout the pizza industry and learn where to purchase them. Perfect for both old pros and new wood-fired oven cooks.

The distinguished guest, Peter Reinhart, is author of the best-selling book American Pie: My Search for the Perfect Pizza and the modern classic The Bread Baker’s Apprentice, named “cookbook of the year” in 2002 by the James Beard Foundation and the International Association of Culinary Professionals.

>> For more information and to register: http://theultimatepie.eventbrite.com/

Getting Started With Your Own Portable Brick Pizza Oven Catering Business
October 23 and 24
(full schedule)
Boulder, Colo.; $899 Individuals, $1,500 Couples ($250 reimbursement off the purchase of a trailer)

This workshop is designed to take you through all the stages of starting your own wood-fired pizza oven catering business. Learn firsthand from professionals in the field, and practice using the very same equipment you’ll need to run your own thriving business!

Get Rolling in The Dough
Every chapter in the business manual “Rolling in The Dough” will be covered, along with:

  • How to use a wood-fired oven and manage the fire
  • How to make scrumptious thin-crust pizza dough and how to properly store and transport it
  • How to set up a portable wood-fired oven to cater any type of event, and what events will be most profitable
  • How to obtain your health department license
  • How to choose the proper equipment and save money when purchasing it
  • How to leverage effective marketing strategies

Get Real Hands-on Experience
On Sunday, The Fire Within will host an on-site catering event where you can practice and see firsthand what it’s like to host your own event for 30+ people!

>> For more information,
the full schedule (it’s packed!) and registration: http://gettingstartedoctober2010.eventbrite.com/

Recipe From The Fire Within:
Peach Bruschetta

This month, we’re honored to present a recipe from The Fire Within founder/owner Joseph Pergolizzi. With his New York-Italian heritage, Joseph tells us he can’t get enough of pizza. And while we know from experience that his pizza is swoon-worthy (check out his “How to Make Great Pizza” website pages), Joseph is giving us a recipe for a little something different: Peach Bruschetta. He says, “Here is a favorite recipe of mine. Bruschetta is a great appetizer, simple to prepare and tastes just incredible.”

Recipe: Peach Bruschetta

Some context: You can bake the Peach Bruschetta while your oven is warming up. The slow-rising temperature is a perfect slow, consistent heat.


2 large whole white peaches
2 heirloom tomatoes
1/4 c arugula
1 tbsp salt, or to taste
4 large slices Italian bread or baguette
1/4 lb burrata cheese

Prepare the ingredients:
Peel the peaches.
Dice the tomatoes and the peaches and add to a mixing bowl.
Finely chop the arugula and add to the bowl.
Add salt to taste.

Prepare the bread:
Lightly brush both sides of the bread with spicy extra virgin olive oil (see below).
Place inside your oven, either on a small sheet pan or directly on your oven floor, until golden brown and crisp, then remove.

Place the peach/tomato/arugula mixture on the warm bread.
Top with burrata cheese.
Drizzle with 1-2 teaspoons of oil and lightly season with fancy sea salt (I use black sea salt for contrast) and fresh ground pepper.

Serving: After assembling the Peach Bruschetta, you can serve either cold or warm.

Recipe: Spicy Extra Virgin Olive Oil


1/2 c good extra virgin olive oil
3 cloves garlic, crushed
2 1/2 tbsp red chili flakes
2 whole sprigs oregano
1 tbsp salt

Preparing the oil:
Add olive oil to a small skillet and place just inside your oven.
When the oil is hot, add the garlic. (Note: You’re not frying the garlic – you’re looking to extract as much flavor from it as possible. Frying or cooking garlic to a high heat will result in a bitter taste.)
After a minute or so, add the chili flakes and oregano. Stir to avoid sticking.
When the garlic begins to brown, pull out of the oven. Set aside and allow to cool to room temperature.
Jar and refrigerate any oil that is not used in this recipe for later use for an incredible Pizza Bianca.

Special Offer

$100 Off Our New Calore2G Outdoor Fireplace

Because we’re so excited about our new Calore2G outdoor fireplace kit, we’re giving you a great deal: For the next 30 days, you can take $100 off the price of the kit!

Review your four size options at the Forno Bravo Store, and then call us at 1-800-407-5119 to place your order. Reference this September newsletter to claim the special offer. (Note: You must place your order by telephone, not online, to receive the $100-off offer.)