Newsletters
June 2017 | No. 97; Back from #NRA17, Chef Leo Demos, Chef Marshall, Photo Gallery
Jun 15, 2017Ah…summer – a season full of long, playful days and cool, starry nights. When gatherings with friends and family don’t seem so few far and between. When culinary adventures go from practice to fan-filled appreciation. Ah, yes – summer brings out the best in all of us. Gather your ingredients and fire up your oven. Summer is near! Hello again #FornoBravoFamily! This month’s newsletter is filled with a healthy dose of... Read More
May 2017 | No. 96; Gas Pizza Ovens, Bread Bakers Apprentice, NRA Show, AskLeoPizza
May 29, 2017Welcome! It’s hard to believe that Memorial Day (and the unofficial start of summer) is just around the corner. As we take pride in our Made in The USA brand, we would like to take a moment to remember and recognize the profound sacrifices made by countless Americans in defense of our nation’s values and citizens. We hope you’re able to celebrate with plenty of food, fire, and most importantly,... Read More
April 2017 | No. 95; Back From The Expo, Bella USA Release, Brigit Binns Recipe, Chef Marshall
May 08, 2017Welcome! Spring has officially sprung! As the weather starts to warm up, it brings with it beautiful and vibrant flowers, t-shirts, sandals, and outdoor family get-togethers! This season, the Forno Bravo Team would like to take a moment to think about the warmth and joie de vivre that sharing food, fire and family brings into our lives. Thank you for supporting our on-going mission and the wood fired community as... Read More
March 2017 | No. 94; Selection Wizard, Chef Marshall, Leo Spizzirri, Las Vegas Pizza Expo
Mar 31, 2017Welcome! Happy March, #FornoBravoFamily! Spring is right around the corner, and for many of us, this time of year signals the beginning of some much-needed spring cleaning and other exciting projects around the house. If you already have a Forno Bravo oven, we can’t wait to see what recipes you whip up this spring. If you’re still searching for the perfect oven for your home or business, we put together... Read More
February 2017 | No. 93; New Crate Design, Chef Marshall, Las Vegas Pizza Expo
Feb 28, 2017Welcome! Happy February! We hope you’ve had a productive and fruitful 2017 thus far. For those of you who have vowed to stick with your resolutions – stay strong. We believe in you! 🙂 January was full of incredibly exciting firsts and anticipated changes here at Forno Bravo. We announced Kissed by Fire with Brigit Binns (a recipe eBook with 39 wood fired dishes), completely redesigned our website mega-menu, introduced... Read More
January 2017 | No. 92; Kissed by Fire eBook, Chef Leo, Porchetta Piada Webisode
Jan 30, 2017Welcome! Why not ring in the New Year with “Kissed by Fire,” Author Brigit Binns’ wood fired cookbook, now available in our online store! Maestro Pizzaiolo and World Pizza Champ Leo Spizzirri shares one of his “go to” Neapolitan pizza dough recipes, crispier and more browning. Pizza Quest shares a webisode on porchetta piada with Peter Reinhart and David Bravdica…yum! Chef Bart’s hidden gem: Roasted Garlic A la San Francisco... Read More
November 2016 | No. 91; Kissed By Fire, The Pig And The Fig, Roasted Chestnuts, Bella Sale
Dec 09, 2016Welcome! Looking for the perfect holiday gift? We have a few ideas and some inspirational recipes behind them. Kissed by Fire, a new cookbook by acclaimed author Brigit Binns, is almost here! Click Here to get a reminder email when this eBook becomes available. All Brigit’s recipes are baked using a Bella Grande 36 steel pizza oven. If you like what you see, these wonderful ovens are on sale through... Read More
October 2016 | No. 90; New Cookbook; Wood-Fired Turkey; The Fun Guy Pizza
Dec 06, 2016Welcome! The holiday season is rapidly approaching and it is time to enjoy some great wood fired cooking. Cookbook Author Brigit announces a new cookbook, tentatively named “Kissed by Fire”, scheduled to be released in December. This cookbook will be available on Kindle and includes updated versions of all 18 recipes on the Community Cookbook plus many more (35 in total)! The holidays are here and a great way to... Read More
September 2016 | No. 89; Ricotta-White Anchovy Flatbread; Wood Fired Artichokes; Nicolas Torrent
Oct 10, 2016Welcome! This month’s wood fired newsletter features a new recipe from Chef Brigit. Also, the winner of our Summer Recipe Contest is announced. Now with over 200 recipes in our Community Cookbook, there are many “hidden gems” that have never been posted in our newsletter; so we decided to introduce “retro-recipe.” Don’t miss a classic wood fired recipe. We are pleased to introduce Chef Nicolas Torrent to our Chef Panel.... Read More
