April 2014
No. 60; FB Showroom and Oven Roasted Rack of Pork
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Spring has sprung and the official start of summer is less than two months away. Know what that means? Wood-fired ovens near and far are kicking into high gear! And many new oven owners and builders are joining our wonderful wood-fired community.

It is an exciting season for us at Forno Bravo. One of the things that is really fun is that we get to meet a lot of people at our headquarters this time of year. If you're in the Northern California area or thinking of visiting, we've included below a quick update on what you'll find at our new (and improved) showroom.

Speaking of new oven owners, Brad English of Pizza Quest has been enjoying his Primavera oven for six months now, and has cooked up some amazing dishes so far. Recently, he wrote about preparing a rack of pork in his Forno Bravo oven; check that out below. (See all the Pizza Quest instructionals here.)

Finally, lest we forget the winter much of the country experienced, we wrap up our winter oven photo contest to the right. Brrrrr!

We hope you will stay in touch through the Wood-Fired Blog, Forno Bravo Forum, Facebook, Pinterest and our other online sites. Of course, you can always just call us at (800) 407-5119.


P.S. The photo on the right side of this newsletter's header shows wild Alaskan sockeye salmon in a wood-fired oven. It was posted in the Forno Bravo Forum's "What You Cooked Last Night" section. Beautiful!

FB Showroom: Visitors Welcome


In late 2012, Forno Bravo moved to a new facility in Salinas, California. The new space allowed us to significantly improve our showroom, including doubling its size from the previous showroom space and putting even more ovens on display. At the FB Showroom, you can:

  • See and touch our different pizza oven models and sizes in a comfortable and open setting.
  • View a demo oven cut in half that shows how everything fits together – the insulation, vent, floor, entry arch, etc.
  • Talk with a Forno Bravo specialist to learn about oven options and ask any questions you have.
  • Purchase accessories, pizza peels, oven tools, grills, Molino Caputo pizza flour and San Marzano tomatoes.

If you are in Northern California, please give us a call to arrange an appointment. We look forward to your visit.

Forno Bravo
251 W Market St
Salinas, CA 93901
(800) 407-5119

Peter's Corner: Oven Roasted Rack of Pork by Brad English

Pizza QuestPeter Reinhart, our Pizza Quest host, baking instructor and baker extraordinaire, shares a new instructional from Brad English.

From Brad:

I just found the pizza and sandwich topping of the year! You heard it here first. In this post I'll tell you how to make it and, in future posts, how to use it on pizzas and also how to make the king of all cheese-(pork) steak sandwiches with the leftovers.

Here's the background story: I was looking to play with my Primavera one weekend not long ago. I wanted to try something new. I've had my oven for almost six months and it still feels new. I'm still either learning to drive it, or thinking about ways to drive it. That may be half the fun of it. Like any hobby, the fun and rewarding part is often as much about the journey and not the destination.

I was "feeling" pork that weekend. I reviewed some of the great recipes on the Forno Bravo Forum, and put in some time searching on the Internet, when something caught my eye:

Oven Roasted Rack of Pork.


Rack of Pork?!!! Now that just sounded too good. Rack of lamb is one of my favorite things to make and maybe that will be next to hit the fire dome, but a rack of pork – that sounded perfect!

While I can't take credit for this rack of pork creation (I found it on a website called Ask Chef Dennis), I did add something that I think our pizza-making, wood-fired-oven-lovin' community will appreciate: I made this in my WFO. I think it was Newman on one of the Seinfeld episodes who proclaimed about the Kenny Rogers chicken: "It's the wood that makes it good!"

Continue reading on Pizza Quest for Brad's full post, the recipe and more wood-fired photos.