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Wood-Fired Cooking

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Chefs Honored as 2018 Top 25 Culinary Educators and Mentors by BAKE Magazine

Dec 10, 2018

While we have many contributors and wonderful chefs on our Chef’s Panel, Chef Leo Spizzirri and Peter Reinhart are have truly become a part of the Forno Family in a special way. We are so pleased and proud that BAKE Magazine has honored both of them in their annual “2018 Twentyfive” special edition – which recognizes top professional culinary educators and dedicator mentors in the United States. BAKE is a... Read More

roasted chestnuts video

Roasting Chestnuts in a Wood Fired Oven

Dec 05, 2018

History & Harvest Season Chestnut trees once covered huge swaths of East Coast forests until a fungal blight arrived from Asia, killing off about 3.5 billion trees in the first half of the 20th century. But lucky me, two of the very few surviving productive trees are right behind my house in the Hudson Valley. So the last couple of weeks have been a race between me and the critters... Read More

Glass Measuring Cup-Cast Iron Skillet-Ingredients

Chef Leo Spizzirri’s Mostarda di Frutta con Forno a Legna

Nov 20, 2018

Fall Condiment Recipe This month, Chef Leo brings us a beautifully illustrated recipe for an Italian condiment ideal for the holidays. Mostarda di Frutta con Forno a Legna is a rich, cooked fruit relish with deep mustard notes and a bit of a kick that can be made in your wood fired oven. It can be used to accent meats, cold cuts, or cheese on either an appetizer or main course.... Read More

Forno Family Photo Album – Unique Oven Installs

Nov 19, 2018

Our staff loves working closely with customers to ensure that the oven they select is the perfect fit for their needs.  In the process, customers become friends, as they share stories about their families, cooking styles, and inspirations with us. We would like to share some of these stories with you too! Casa2G90 Modular Oven Kit – Stucco – Cindy B. – Folsom, CA Cindy B. of Folsom, CA created... Read More

Head Shot - Chef John O'Neil

2018 Recipe Contest Winner – Chef John O’Neil and His Date-Stuffed Peppadew® Peppers

Oct 19, 2018

Winner The results of our 2018 Recipe Contest are in! Thank you to everyone who submitted a recipe and to everyone who tried a recipe and then voted for your favorite. We had some delicious entries and a strong response to the call for voting, especially from Texas. So without further ado — Drum roll, please …And the winner is Chef John O’Neil and his innovative recipe for the delightfully... Read More

Students at high tables in culinary schoool

Classes, Classes, and More Classes at the North American Pizza and Culinary Academy

Oct 19, 2018

Chefs Leo Spizzirri and Anthony Iannoni opened the North American Pizza and Culinary Academy (NAPCA) just outside of Chicago this past year. Their goal and dream is to bring high quality, international culinary education, pizzaiolo training, general cooking classes, and a whole lot of fun with food to the Midwest and beyond! Pizza Courses On one end of the spectrum, its all about pizza. NAPCA hosts one, three, and five-day... Read More

Jalapeno and Pecan Pesto Pizza

Oct 16, 2018

Thanks to Kenneth Kingswell of Strega Nonas Oven mobile catering in Gainesville, FL for sending in this recipe! This is a great pesto recipe for people who are lactose intolerant or are vegan.  There is no dairy in this recipe whatsoever.  It’s a great addition to bruschetta, pizza, eggs, fish, and chicken.  Give it a try!  I’ve also made this with almonds & pistachios with great results as well. Jalapeno & Pecan... Read More

Wood Fired Recipes Forno Bravo Cookbook

2018 Summer Recipe Contest Voting and Round Two Entries

Sep 10, 2018

The submission period of our 2018 Summer Recipe Contest has officially ended and it’s time to test some recipes and cast your vote. We are thrilled with all of the recipes that came in! They run the gamut from main dishes and appetizers to bread and dessert. There are samples of cuisine and ingredients from many places – North America, South America, Europe, Africa, and the Middle East. Wood Fired... Read More

Tri-Pic of Roma Pizza Oven

Small’s Family Farm — Taking a Roma on the Road

Sep 10, 2018

Small’s Family Farm has been a farming staple in the valley of Walla Walla, Washington for five generations. The family prides itself on using sustainable farming practices with a view to the long-term health of the land. They produce and mill a high-quality, all-purpose flour, and also a high-protein bread flour (15.7% protein.) The bread flour is specially made from red spring wheat, and is fantastic for pizza dough and... Read More

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