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Wood-Fired Cooking

Live Demo from the 2017 International Pizza Expo in Las Vegas

Feb 15, 2018

In 2017, Forno Bravo hosted a booth at the International Pizza Expo in Las Vegas. Chef Leo Spizziri, a certified master instructor, and world champion pizzaiolo was there with us to engage the crowds and showcase the Forno Bravo custom Napoli 120 oven with his entertaining and educational in-booth demos. As we busily prepare for the 2018 show, we would like to take a look back at Chef Leo’s last demo from... Read More

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Stella’s Sunday Chicken

Feb 14, 2018

Sunday afternoons are the perfect time to pop a chicken and some vegetables in the oven and let them roast for a delicious “set and forget” meal. The subtle smoke and moist heat of a wood fired oven infuse into the meat, keeping the chicken juicy and bringing together the flavors of this classic dish. Chef Vito Romani gives us a flexible recipe that can be easily adapted to ingredients you... Read More

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Mama Gigi’s Scampi

Jan 08, 2018

Mama Gigi’s Scampi is a quick and easy dish! With garlic, shrimp, and butter as key ingredients, it is hard to go wrong. It can be served as a main dish or an appetizer, depending on what you pair with it. Chef Vito cooks in the Italian-style– a little of this, a little of that, add a bit of flair, and season to taste! Measurements in this recipe are not meant to... Read More

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Art of Neapolitan Pizzaiuolo Honored by UNESCO

Jan 02, 2018

The Art of Neapolitan Pizzaiuolo was honored in December 2017 as one of the newest traditions added to UNESCO’s Representative List of Intangible Cultural Heritage of Humanity. This award places the Italian wood fired, pizza-making style, and all of its associated traditions, up among the greatest cultural gifts to the world. The list was started in 2003 and serves to raise awareness of 429 elements of intangible heritage that deserve preservation for... Read More

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Wood Fired Sandwiches with Chef Marshall

Mar 07, 2017

In our second episode, Chef Marshall shows us how to make two delicious wood fired sandwiches using the Roasted Garlic and Rosemary Olive Oils crafted in episode one! Read More

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Chicken Cacciatore in a Terracotta Pot

Mar 03, 2017

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Woodfired Mussels alla Diavola in an Olive Oil Can

Feb 07, 2017

I recently traveled to Los Angeles and had an amazing dinner at Nancy Silvertons’ Pizzeria Mozza. I was there alone and decided to sit at the bar overlooking the pizza station and oven. When the waiter arrived, I immediately began to order. For those who have ever had the pleasure of dining with me, you’d know that I like to order entire sections of the menu and on occasion, the... Read More

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Wood-Roasted Caramelized Brussels’ Sprouts

Nov 04, 2016

Crisp-golden, salt-flecked, and toothsome, these alluring little green gems are the perfect accompaniment to a Thanksgiving or Christmas menu, and they’re user-friendly, too: You can cover and refrigerate the blanched sprouts on a paper towel-lined platter for several hours before finishing them in the hot oven. The halved sprouts must be cooked in one layer, so choose your largest, heaviest skillet. Wood-Roasted Caramelized Brussels’ Sprouts 12345 Votes: 0 Rating: 0... Read More

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The Pig & The Fig – Makes one 13-inch pizza; may be doubled or tripled

Oct 04, 2016

It’s been my recurring dream and ambition to pair pork with fresh figs, and this colorful, seasonal pizza is one of my favorite ways to do so. Figs are in fact one of our most seasonal fruits or vegetables, and in many parts of the country, September is the best time to find them. So grab your figs quickly and get to work making my awesome 48-Hour dough for this... Read More

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