Newsletters
November 2012 | No. 44; Terracotta Bakeware & Mussels With Chorizo
Nov 10, 2012Welcome to out Wood-Fired Newsletter November 2012 We hope you all had a wonderful Thanksgiving. Thanks to all who shared photos and recipes from their holiday meals. It’s always nice to see those Forno Bravo ovens in action! Now, as many of us turn our focus to making gift lists and shopping, let me pass this thought along: There’s never been a better time to purchase a wood-fired oven... Read More
October 2012 | No. 43; The Napolino Series & FB Expo 2012
Oct 10, 2012Welcome to our Wood-Fired Newsletter October 2012 Lately, I’ve been thinking quite a bit about pizza ovens and innovation. Thanks to advances in technology and new materials, we at Forno Bravo are always developing fun and interesting oven designs – and making wood-fired ovens available to an ever-growing audience. On that note, we are introducing the Napolino Series, a Napoli-style oven for backyard cooking that combines traditional design with cutting-edge... Read More
September 2012 | No. 42; Expo 2012 & Pesto Seafood Pizza
Sep 10, 2012Welcome to Our Wood-Fired-Blog September 2012 Who’s ready for a food-filled fall? We at Forno Bravo hope you’re enjoying the change in seasons and making good use of those ovens. On the recipe front, our September newsletter includes another great pizza idea from Brad English of Pizza Quest: pesto seafood pizza. We’ve also shared a delectable meat dish from the Community Cookbook. Finally, see the article at right for... Read More
August 2012 | No. 41; The Strada60 & Curried Cauliflower
Aug 10, 2012Welcome! We at Forno Bravo hope you have enjoyed your summer. My family and I were fortunate to visit Brussels recently, and one of my favorite parts was – of course – the bread! I’ve been posting some fun photos of bread and other sights from our trip on the Wood-Fired Blog. It’s never that great coming back from vacation, but one thing I can always look forward to is firing... Read More
July 2012 | No. 40; Oven Throughput & Potato-Radicchio Pizza Bianca
Jul 10, 2012Welcome! Summertime offers the ideal opportunity to reconnect with family and friends. The other night, we had company over for dinner, so the timing was perfect to make one of my favorite dishes: Paella Valenciana. I made the paella in our wood-fired oven, using Arborio rice and saffron along with chicken, white fish, clams (mussels are more traditional, but hey), white beans and red peppers. It turned out great. Read... Read More
June 2012 | No. 39; New FB Store & Wood-Oven S’mores
Jun 10, 2012Welcome! With summer in full swing, our June newsletter is here – just in time to add to your summer reading pile. This month on the cooking front, we have a great explanation from Peter Reinhart on why pizza dough needs to be made the day before (part of his new FAQ series on Pizza Quest). We’re also happy to pass along a new recipe from the Community Cookbook: wood-oven s’mores.... Read More
May 2012 | No. 38; How to Price a Pizza Oven & Father’s Day Picks
May 10, 2012Welcome! And just like that: another summer season is upon us. The bounty of produce this time of year makes for some excellent wood-fired cooking opportunities. We hope you are all looking forward to some fun, relaxing times with your friends and family, whether gathered around your backyard pizza oven, off on a vacation getaway, or just enjoying those nice summer evenings. Our May 2012 newsletter is packed with wood-fired... Read More
April 2012 | No. 37; Made in the USA & Kohlrabi Gratin
Apr 10, 2012Welcome! 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, 2012Welcome! 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
