The Wood-Fired Blog
The Volcano
Jan 08, 2019This 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! This pizza has quite a kick that combined with a rich, smooth, sweetness. The Volcano will erupt in your mouth and set our taste buds on fire!! Read More
Maple Dry-Rub Brisket Tortillas
Sep 06, 2018Karsten Nordenhof, Wood Fired Community Member and guest home chef, submitted a fun Mexican-American style recipe for our 2018 Summer Recipe Contest. She reports: “After building our Pompeii oven last year, what began as a culinary journey to explore the unlimited options of a wood fired oven, is now a Sunday family tradition. It’s been lots of fun cooking again! After one visit to our favorite Mexican restaurant, I got inspired... Read More
Bella Roasted Chicken
Aug 02, 2018When roasting food in a wood fired oven, the Forno Bravo Refractory Pizza Ovens and the Bella Stainless Steel Pizza Ovens tend to behave a little differently. The Bella cooks predominately with reflective heat, while the brick ovens rely more on refractive heat (utilizing the oven’s thermal mass.) As a result, some recipes will need to be tailored slightly for the Bella, and your fire management and cooking techniques will need... Read More
Bella Steak or Lamb Chop Dinner
Jul 31, 2018Ever wondered how to order and pace your cooking so that your entire meal can be cooked in a wood fired oven and have everything land on the table all at the same time? If so, then this recipe is for you! Carrie Nalley takes us through preparing a whole steak or lamb chop dinner, with all the fixings, in her stainless steel Bella oven. ———- I am using a Bella Medio28.... Read More
The Fresh King
Jun 06, 2018Smooth, salty, and snappy, this Prosciutto and Arugula Pizza from Chef Vito Romani is a delight. Prosciutto is a thinly-sliced Italian dry-cured ham. For this recipe, it is paired with tangy, peppery arugula leaves, which have been freshly tossed with garlic-infused olive oil, fresh lemon juice, and shaved parmesan cheese for a real pop! Always a fan favorite at Stella’s Pizza Pie mobile catering based in San Diego, CA, and it will become a... Read More
Vito’s Wood Fired Pork Tenderloin
Jun 05, 2018The scent of the meat roasting on a Tuscan Grill over coals accented with apple chips makes this simple recipe something special. Never tried grilling in your oven? Click here for some basics to get you started! Delicious Pork Tenderloin roasted in a wood fired oven served with homemade applesauce. Read More
The Fun Guy Vegetarian Pizza
May 07, 2018“The Fun Guy” made with fungi! This light, vegetarian pizza was created by Chef Vito Romani, owner of Stella’s Pizza Pie mobile catering based in San Diego, CA. It is perfect for an afternoon feast. Chef Vito demonstrated this recipe for the guests at the Forno Bravo EXPO held in California’s wine country and it was a hit. It is also one of his business’ top sellers down in San... Read More
Wood Fired Basil Shrimp
Apr 11, 2018First, take seasoned, sizzling shrimp straight from your wood fired oven, then toss it with butter and basil! Add a little lemon & garnish and voila! Quick, simple, delicious and done! This shrimp recipe from Gerry Speirs of Foodness Gracious makes a fantastic appetizer, or you can pair it with rice or pasta for the main course! …Plus, it’s a smart way to maximize your hot oven to serve up... Read More
Stella’s Sunday Chicken
Feb 14, 2018Sunday 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
