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Wood-Fired Cooking

A Fall Farm-to-Table Feast with Chef Nicolas Torrent

Nov 19, 2019

Chef Nicolas Torrent is a master at taking hyper-local, farm-fresh, organic ingredients and turning them into culinary wonders. He loves using his Vesuvio wood fired oven from Forno Bravo for the textures and flavors it draws from his dishes. Enjoy this video and blog capturing the bounty of a fall “farm to pizza oven to table” feast he prepared for guests last year at Park Winters Farm in Winters, California.... Read More

Wood Fired Thanksgiving Meal Recipe Collection from Foodterra

Nov 15, 2019

Eric Wilson is a private chef based in Jackson Hole, Wyoming. He specializes in “free-style cookery” focusing on fresh, local ingredients. After years of honing his craft in restaurants, he now prepares meals for clients all over the world. His enthusiasm and spontaneity continues to delight guests of all kinds! In 2018, Forno Bravo invited Chef Eric to develop and film making a Thanksgiving Meal using his Bella wood fired... Read More

Pizza Oven-Fire

Tips and Tricks on Picking Wood and Managing Your Fire

Oct 31, 2019

What’s Your Favorite? Do you have a favorite type of wood you love to cook with in your oven? Click on this form to tell us your preference and why, plus your best fire management tip. We will share them with other oven owners in a later blog to help everyone become a better Fire Master! For newer owners, managing your fire can be intimidating. Learning how to pick and... Read More

Roasted Eggplant Dip-blue bowl-pita bread

Fire Roasted Eggplant Dip

Oct 30, 2019

Autumn is my favorite season—cooler temperatures, longer nights and best of all: harvest! Eggplant is among the best of the bounty. Delicious dips such as baba ghanouj (also called baba ghanoush) and muttabal are mainly roasted eggplant, with most recipes placing the fruit directly on a gas burner and roasting until the skin cracks. What better candidate for the wood fired oven? I picked up four eggplants to roast in... Read More

Napolino60 pizza oven with fire

The Crawford’s Napolino Food Extravaganza

Sep 26, 2019

Alan and Shelly Crawford, of the greater Sacramento, CA area, purchased a Napolino60 wood fired oven for their outdoor kitchen back in 2018. They chose a custom tile pattern in red, black and grey, and added a “C” front and center to represent their family name. They may have started with making (somewhat) basic pizza in their oven, but they immediately began to up their cooking game! Alan is a... Read More

Miscellaneous roasted vegetables-cast iron pan

Wood Fired Roasted Vegetables

Sep 17, 2019

This yummy fall recipe is from our Forno Bravo dealer/installer friends at The ARCH Architectural Finishes, Flooring and More. “The cooler evenings are perfect for roasting, grilling, baking, and watching the glow! Enjoy this Sunday-night side dish of roasted vegetables made in our Forno Bravo Casa2G90 wood fired oven.” *Chef’s Note: Timing is everything with this recipe. You will be cooking similar items together in a progression, so that everything... Read More

tiled pizza oven

Forno Bravo Slings Pizza at the 2019 Salinas Valley Food and Wine Festival

Aug 16, 2019

Forno Bravo was happy to jump in and be a part of the Salinas Valley Food and Wine Festival on August 10th in Salinas, CA. Held in Oldtown Salinas, just a mile or two from the Forno Bravo factory and showroom, the festival was a fun way to introduce participants to Forno Bravo ovens and the delicious wood fired pizza they produce! Forno Bravo was a Platinum level sponsor of... Read More

Piece of Roasted Salmon-fire

Wood Fired Cedar Plank Salmon

Aug 16, 2019

Home chef, Doug Garner, from Kyle, Texas loves cooking in his custom, wood fired brick oven. He mostly makes pizzas, but has added salmon, steaks, cobblers, and roasted veggies as other go to items! He submitted these beautiful photos for our 2019 Summer Photo Contest, and they looked so good, we just had to get his recipe! Following is his recipe for a Wood Fired Cedar Plank Salmon that is both... Read More

Wood Fired Grilling with NAPCA and Chef Iannone: Scallops and Lemony Salsa Verde

Jul 23, 2019

Recently, the chefs at the North American Pizza and Culinary Academy (NAPCA) put on a special 1-day class to teach people how to cook in their wood fired Forno Bravo ovens. They covered all of the basics, plus several advanced skills to help the participants gain confidence in their cooking. While Chef Leo Spizzirri covered the pizza topics, Chef Anthony Iannone took the lead as grill master, delivering mouth-watering Wood... Read More

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