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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

May 2008 | No. 1; The Inaugural Edition/Forno Bravo CD ROM

May 10, 2008

Welcome to the Wood-Fired Newsletter Greetings! Our inaugural Forno Bravo Wood-Fired Newsletter includes our Perfect Pizza Dough by weight recipe, the Forno Bravo CD ROM, new Deruta Italian ceramics and a special offer on Molino Caputo pizza flour and San Marzano tomatoes. Our goal is to be informative and helpful. We also want to let you know that FornoBravo.com continues to grow, and now offers hundreds of Pizza Oven Photos.... Read More

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