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Wood-Fired Cooking

Potato Bread – Buns and Loaves

Feb 18, 2019

Back in 2014, one of our Wood Fired Forum members from Ottowa Valley, Canada came up with a delicious recipe for Potato Bread that we wanted to share with the larger community. Potato Bread generally has a heartier flavor than some other types of hearth bread. This recipe uses a combination of flours, oats, and potatoes for a one of a kind result! Contributor “Fornax Hominus” wrote in his post: “I started making potato bread about... Read More

King Crab Legs-Artichoke-Melted Butter-Pizza Oven

Norwegian King Crab Legs

Jan 17, 2019

A relatively new arrival to Norway, the Norwegian King Crab was introduced by Soviet biologists into the Murmansk Fjord in the 1960’s. The crab thrived, and as early as 1977, the first King Crab was caught in Norwegian waters. They are now regularly harvested from these cold, northern waters. Red King Crabs, the largest species of its type, can reach a carapace width of up to 11 in, a leg span of 5.9... Read More

black Dutch Oven-white pizza oven

Dutch Oven Bread

Jan 15, 2019

Blog by Guest Chef John Livera Baking Bread in a Dutch Oven Fresh bread is one of the most satisfying things to bake in a wood fired oven. However, if you are planning to make several courses, removing the coals is not ideal. An easy and fun solution for creating a perfectly crusted bread is to cook your dough in a Dutch oven – thus, allowing you to continue to... Read More

Volcano Pizza

The Volcano

Jan 08, 2019

This recipe was originally demonstrated at the 2015 Forno Bravo Expo by Chef Vito Romani, owner of Stella’s Pizza Pie mobile catering based in San Diego, CA. It is still a favorite of his customers today!   The Volcano 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe This pizza has quite a kick that combined with a rich, smooth, sweetness. The Volcano will erupt in your mouth... Read More

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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

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