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April 2012 | No. 37; Made in the USA & Kohlrabi Gratin

Apr 10, 2012

Welcome! This April 2012 issue of the Wood-Fired Newsletter is packed with content, including an article on Forno Bravo’s commitment to producing high-quality, Made-in-the-USA ovens, a recap from Peter Reinhart on his recent adventures in NYC at the IACP conference, and a recipe for kohlrabi gratin. So we’ll get right to it. But first, I’d like to quickly mention that on Monday, April 16, I reached a personal achievement: At... Read More

March 2012 | No. 36; Introducing Third-Gen FB Castable

Mar 10, 2012

Welcome! With spring in the air, we are excited to introduce the new, third generation of FB Castable, the material we use to produce our wonderful ovens. Bottom line? All Forno Bravo ovens just got better. Our ongoing pursuit of making ovens with the best-possible materials began nearly 10 years ago, in San Gimignano, Italy … with our first little oven. I’ve written a short history of how Forno Bravo... Read More

February 2012 | No. 35; Redesigned P70 & Pizza Quest Nomination

Feb 10, 2012

Welcome! Once again, we have a newsletter chockfull of wood-fired oven updates and information! The Forno Bravo team has been busy at work on our oven lines, redesigning an old favorite and creating new oven styles. We share a couple of these with you below: the Primavera70 and the Andiamo. I’m honored to pass along the news that Pizza Quest with Peter Reinhart has received a nod from the International... Read More

January 2012 | No. 34; Central Milling Flour & New Ovens

Jan 10, 2012

Welcome! We at Forno Bravo hope 2012 has been good to you so far! The holidays are always a busy time for our company, but we love the work and are thrilled to welcome new oven owners to our Forno Bravo community. I’d like to take this opportunity to thank all the Forno Bravo team members for an excellent 2011 … and an already great start to 2012. Their hard... Read More

grilled steak

Grilled Steak

Dec 28, 2011

Steaks grilled in your Forno Bravo oven will be very tasty, with a nice sweet smoke flavor. Grilled Steak 12345 Votes: 3 Rating: 4.67 You: Rate this recipe! Print Recipe CourseMeat And Poultry Grilled Steak 12345 Votes: 3 Rating: 4.67 You: Rate this recipe! Print Recipe CourseMeat And Poultry Ingredients 2 great steaks 1 bottle Russian River Pinot Noir Servings: Units:MetricUS Imperial Instructions Fire your oven until the dome goes... Read More

December 2011 | No. 33; Holiday Cooking & Vote for Down Under Photos

Dec 10, 2011

Welcome! Happy holidays from Forno Bravo! First off, I’d like to thank all of you who recently supported our fundraising efforts for the Christopher and Dana Reeve Foundation by purchasing Team Reeve eBooks. On December 4, I completed the new running challenge I’d set: racing the California International Marathon in Sacramento in the morning (at a quick 2:55:04), and then flying to Las Vegas to race the Rock-and-Roll Marathon that... Read More

November 2011 | No. 32; Toscana G, Gift Guide & Community Cookbook Update

Nov 10, 2011

Welcome! Well, the holiday season is upon us! Schedules fill up, and the days fly by with so many activities and to-dos. We hope cooking in your wood-fired oven affords you some fun, relaxing times with family, friends and neighbors. (Even if it’s too chilly for everyone else to join you outside, they’ll certainly appreciate the goodies you bring to them indoors!) Speaking of outdoor activities, I am doing a... Read More

October 2011 | No. 31; Spring in Australia & Down Under Photo Contest

Oct 10, 2011

Welcome! While many of us here in the United States are preparing for or already enjoying “sweater weather,” our friends Down Under are welcoming springtime! And the cycle of the seasons continues… We mentioned in our previous newsletter that we would soon have an exciting announcement about Forno Bravo in Australia to share – and now we can tell you that news: We have appointed a new distributor in Australia,... Read More

September 2011 | No. 30; The Greek Wood Oven and Fire Wood

Sep 10, 2011

Welcome! Ah, September. The month marks so many things: the close of summer, back-to-school time, a chance to recommit to work or other pursuits after (we hope) a little downtime, an ideal opportunity for reflection. On a personal note, we’ve been doing a lot of our own reflecting lately, as we dropped our oldest daughter off at college this month – a huge transition for us, but such an exciting... Read More



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