October 2014
No. 66; The Vesuvio and Cookbook Contest Winner
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Welcome

We hope you've enjoyed a nice October, filled with delicious autumn-inspired meals from your oven. Are you cooking up any special wood-fired treats for Halloween? Share with us on Facebook, the Community Cookbook or the Forum!

As you can see, this month's newsletter is chock-full of information. From articles on our new Vesuvio oven, to the Cookbook Contest, to two new Forno Bravo resources, we've got a lot to cover – so let's jump right in.

As always, thank you for being a part of the Forno Bravo community; please let us know how we can support you.

Happy cooking!
James

P.S. Peter Reinhart, Pizza Quest host, baking instructor and baker extraordinaire, has a new book out: Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques. Head over to Pizza Quest for a Q-and-A on the book's background and an overview of what's covered. Happy reading, and big congrats to Peter!

Introducing the Vesuvio

vesuvio by forno bravo

We'd like to officially introduce you to the ... Vesuvio!

The Forno Bravo Vesuvio series is a family of Naples-style ovens designed for backyard baking. The handcrafted Vesuvio ovens feature a beautifully tiled enclosure for outdoor use.

  • Available in four sizes: 32", 36", 40" and 44" round cooking floor, each with a minimum 6" oven landing
  • Steel door and thermometer included
  • Optional decorative powder-coated steel stand (shown at right)

Vesuvio ovens feature four unique technologies:

  1. The Vesuvio oven 2" dome is produced using a proprietary 142 pcf density, 8,230 psi strength refractory material and a two-sided, vibrated mold casting process – the same material and process we use for our commercial ovens. It is a remarkably hard and durable material that is superior to old-fashioned clay ovens.
  2. The Vesuvio oven floor is constructed using 2" commercial-grade (2,700 psi compressed and 2,650°F kiln-fired) baking tiles with Cordierite – for both great pizza baking and durability.
  3. Each Vesuvio oven is constructed with 3 inches of high-tech ceramic insulation and 2 inches of ceramic floor insulation – eliminating the need for old-fashioned and inefficient vermiculite or perlite.
  4. The Vesuvio center vent system traps hot air exhausted from the oven and routes it back over the oven dome, and then vents it through a stainless steel chimney pipe in the center of the dome – providing the best fuel efficiency and heat retention available.

Vesuvio Specification Sheet (PDF)

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Cookbook Contest: We Have a Winner!

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We are excited to announce the winner of our Community Cookbook contest: Ahmad A., who submitted the recipe and photos for Damascene pizzas.

He will receive a Vera Pizza Napoletana kit for his win. Many thanks to all who entered and voted!

Chef Bart continues to post to the Cookbook. Recent recipes include:

Everyone is encouraged to share your own culinary creations with the wood-fired community; posting to the Cookbook is quick and easy, and no account is needed.

Extra Helping:
New Forno Bravo Resources

Restaurant Locator
Looking for wood-fired dining options? Check out our Restaurant Locator tool. We are currently building out our listing of restaurants and mobile caterers that have Forno Bravo ovens. Restaurants and caterers: If you have a Forno Bravo oven and would like to participate, please email us at support@fornobravo.com.

Commercial Financing
If you are considering the purchase of a Forno Bravo commercial oven for your restaurant, good news: We have partnered with a leasing company for commercial startup leasing. Please contact a sales representative for details.