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Newsletters

December 2009 | No. 10; Year-End Review & the New Giardino Series

Dec 10, 2009

Welcome! Happy holidays from your friends at Forno Bravo! For many of us, the holiday season offers an opportunity to reflect upon the past year and to pass along our gratitude to those who helped make the past 12 months fun, enjoyable and meaningful. In this spirit, I’d like to thank all of you who are part of the Forno Bravo community for a wonderful 2009. Our company and product... Read More

November 2009 | No. 9; No Assembly Required

Nov 10, 2009

Just like that… the holiday season is upon us! If you’re looking for a unique, fun, truly stand-out gift, we hope you’ll consider giving a Forno Bravo assembled oven to that special person on your list. With our fully assembled, ready-to-cook ovens, you give the gift of Vera Pizza Napoletana — not a huge home improvement project! The phrase “No Assembly Required” can be a wonderful treat in itself on... Read More

October 2009 | No. 8; Talking Temperature

Oct 10, 2009

Welcome! Happy October! In this edition of the Wood-Fired Newsletter, we’re talking temperature. No, not the changing temperatures that come along with a new season. We’re focusing on the temperatures inside Forno Bravo ovens: how to manage your fire and oven temperature, how heat works in a wood-fired oven, what type of food cooks best in which cooking environment. In other heat-related news, we’re excited to add three new products... Read More

September 2009 | No. 7; The Primavera Issue, Take Two

Sep 10, 2009

Welcome! With the long, bright days of summer giving way to the cool, soft days of fall, we at Forno Bravo ask: What better way to warm your spirits – and fill your stomach – than with delectable food cooked in an authentic wood-fired oven? Bask in the oven’s warm glow and get ready for the winter ahead by preparing all manner of treats, from Pizza Napoletana or freshly baked... Read More

April 2009 | No. 6; The Artigiano Brick Oven

Apr 10, 2009

Wood-Fired News: The Artigiano Brick Pizza Oven I think of this as our “back to the basics” edition of the Wood-Fired Newsletter. In this issue we will be talking about the Forno Bravo Artigiano, a real brick pizza oven, along with some good theory on how pizza ovens and other wood-fired ovens work. In many ways the Artigiano oven is the inspiration for Forno Bravo. Many years ago we were... Read More

March 2009 | No. 5; Pizza Stone Pizza eBook

Mar 10, 2009

Wood-Fired News: The New Pizza Stone Pizza eBook The are so many good reasons to use a Pizza Stone, it is difficult to know where to start. For many wood oven afficionados, our love affair with pizza and hearth bread wood-fired cooking started with a pizza stone. The migration from a basic department store pizza stone, to a high-end pizza stone, to a wood oven is natural. Everything you learn... Read More

February 2009 | No. 4; The Primavera Oven

Feb 15, 2009

Wood-Fired News: The Primavera Oven Edition This is a particularly important and exciting edition of the Forno Bravo Wood-Fired Newsletter, as we are introducing the Primavera oven. More than just a new wood-fired oven, the Primavera oven represents a whole new class of wood oven. It’s the world’s first fully-featured Italian-style oven to require no installation and no special equipment to set it up. It is light enough to set... Read More

January 2009 | No. 3; The Caputo Rosso

Jan 10, 2009

The Wood-Fired Newsletter: The Caputo Rosso Edition Welcome to 2009 and a new year of wood-fired cooking! We have had many exciting new developments over the past few months at Forno Bravo, and we are thrilled to be bringing them to you with our Wood-Fired Newsletter. We are happy to announce that we are now stocking Caputo Rosso Pizza Flour from Molino Caputo in Naples. They recently started providing this... Read More

June 2008 | No. 2; Extra Virgin Olive Oil

Jun 10, 2008

The Wood-Fired Newsletter: Olive Oil Edition Greetings! Wood-Fired Cooking and Extra Virgin Olive Oil are made for each other. Many of the authentic Italian dishes we all enjoy, from pizza and schiacciata to white beans and baked pasta all find their heritage in the countryside, with great quality ingredients, great olive oil and a brick oven. Nothing can beat the taste of vibrant, green olive oil, sampled fresh from the... Read More

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