Pizza Oven
More on Pizza Amore in Buffalo
May 03, 2012Here is a follow-up article on Pizza Amore (that’s a portable Forno Bravo oven) in BuffaloNews.com. They are getting some good press, and, as the article is quick to point out—the line was 10 people deep when the reporters go there. That’s nice. Though I have to agree with the reporter—the pizza could have stayed in the oven for a couple of more seconds to get a better char (and... Read More
Mussel Pizza
May 03, 2012From the NY Times, in the “Recipes for Health” column. To quote the author, “One bite of this and I’m transported to a seaside town in Italy or Provence”. Nice. If you’ve been reading FornoBravo.com for a long time, you will have heard that Pizza Frutti di Mare is one my favorites. This recipe even calls for whole wheat pizza dough. Here’s to taste and health; it can be done. Read More
Pizza Pilgrims FB oven in a Piaggio Ape
May 02, 2012This starts with a photo from the good people at Slice: Serious Eats. It’s a pizza oven in a Piaggio Ape, a classic Italian three-wheel mini truck. You see these things puttering all over the place in Tuscany. They don’t go very fast, but they have a big payload in the back. I’ve seen entire vineyards of grapes driven from the field to the winery in a Piaggio Ape (Ape... Read More
Seasoned. Or Aged.
May 02, 2012Writing about seasoned wood got me thinking about the Italian and English words for aging, or seasoning. Italian uses stagionato for cheeses—seasoned. A quattro stagioni pizza is a four season pizza, with olives, artichokes, mushrooms and ham. This list of toppings comes from our friend in Florence, Kyle Phillips, the Italian food editor for About.com. Photo from The Italian Dish Blog. On the other hand, in English, we use aged... Read More
Proper Seasoning. Seasoned Wood That Is.
May 02, 2012I don’t think you can overstate just how important dry wood is to an enjoyable session of wood-fired cooking. Damp wood is hard (dare I say impossible) to light, it smokes when it burns (that’s because the fire needs to bake all the moisture out of the wood before it actually combusts) and it takes much longer to fire your oven for cooking. It can take all of the fun... Read More
The Napoli — Pizza Napoletana Made Simple
May 01, 2012I’ve thinking about simplicity recently. When done right, a simple product can make your life easier, maybe a little better; it can solve problems; and it can free you up to think about what you want to do—not the device you use to do it. A simple product can be relaxing to look at and a joy to use. A simple product makes innovative design, craftsmanship and sophisticated technology feel... Read More
Pizza and Food Trucks
Apr 27, 2012There was a nice article on a Food Truck with a Forno Bravo oven the other day, it is got me thinking about Food Trucks, pizza, France, rolling pins and the feudal system. Pizza Amore Food trucks are hot. The best foot truck companies have loyal customers who track their movements on Twitter and follow them where ever they go. There are food truck maps on the Web that will... Read More
A Red Andiamo70 in Action
Apr 24, 2012Check out a fun customer posting on his new, red Andiamo70 in www.pizzamaking.com. If you haven’t read it before, pizzamaking.com is an enthusiast web site dedicated to high-end pizza making. We do not read the site, because I think that pizza lovers should be able to enjoy their hobby without any input (or selling) from equipment manufacturers, but I got this link from a friend. I think this is interesting... Read More
How Do You Price a Pizza Oven?
Apr 13, 2012As a manufacturer and retailer, how do we price your products? It’s an interesting question and there are a number of different issues that come into play. As I wrote earlier, I believe that a higher degree of business transparency is an appropriate strategy in the Internet age, and it occurred to me that sharing our pricing strategy would make sense—both for us and for our customers. If you have... Read More
