Welcome!
The good news continues to flow from Forno Bravo! Following our announcement last month about free shipping on all Forno Bravo modular oven kits, we are announcing a new service that will allow purchasers of assembled ovens to start using their ovens when they are delivered. The details are in the newsletter!
Also in this newsletter, you'll be inspired by the variety of recipes our guest chefs have cooked in their wood fired ovens—even a dessert! We announce our partnership with a member of the World Pizza Champions team, and Peter Reinhart welcomes back a Pizza Quest guest columnist.
Do you have a question about Forno Bravo products or wood fired cooking? You can always reach us through an email from the website or give us a call during business hours at (800) 407-5119. We're happy to help!
On with the news!
The Forno Bravo Team
Community Cookbook
Our guest chefs have been hard at work with their Forno Bravo and Bella ovens cooking a variety of culinary masterpieces! Here's the latest from Chef Lea, Brigit Binns and Chef Todd:
Chef Lea Bergen
Kale-Stuffed Pork Loin with Cranberries and Pine Nuts
I invited some friends to dinner who love anything that comes from the wood fired oven. We recently came through over a week of below-zero temperatures so I thought standing in front of the wood fired oven sounded cozy and comforting. I found a pork loin in the market and made a plan to stuff, roll and tie the pork and nestle it into a 450-500 degree oven. Read more…
Ci sentiamo presto!
Lea
Brigit Binns
Spring Strawberry Gallette
This dough is gorgeously butter-centric and thus a bit tricky to work with, so I form and bake it atop a sheet of baking parchment that can easily be slid from counter to baking peel and into the oven, then back onto a peel and then a serving platter. The browned parchment paper is quite pretty, but trim or tear it away if you like. Read more...
Let the revels begin!
Brigit
Chef Todd
Wood Fired Spaghetti Squash Parmesan
I am a huge fan of Eggplant Parmesan, a recipe I will post in the future, but this spaghetti squash Parmesan is pretty damn delicious. I have done this recipe a few times in my conventional oven in my house and every time I am reminded how delicious it is… And with the cold weather, it is a cozy and comfortable way to relax around the dinner table. If you're considering a "Meatless Monday" option, I can tell you from experience that no one will even miss the meatballs with this recipe! Read more...
Be great! And may your table always be full!
Chef Todd
Forno Bravo Sponsors Leo Spizzirri
Forno Bravo is pleased to announce our sponsorship of Pizzaiolo Leo Spizzirri, team member of the World Pizza Champions. An artisan pizza and bread maker by trade, Spizzirri was certified as a pizzaiolo by 11-time world pizza champion Tony Gemignani at the International School of Pizza and completed his studies at the Scuola Italiana Pizzaioli in Venice, Italy under head master and world pizza champion Graziano Bertuzzo. His work has been seen all over the world both as an international pizza competitor and as an instructor, where he is often treated as the authority in Chicago style pizza.
"Forno Bravo wood fired ovens are workhorses!", Leo said. "No matter if you're making artisan bread, pizzas or roasting, these ovens will never let you down and will probably outlive you! I'm pleased to be working with Forno Bravo!"
A native of Chicago, Leo is the resident dough specialist at Little Lady Foods, a custom frozen food manufacturer in Elk Grove Village, Illinois, specializing in high volume pizza manufacturing. His responsibilities include dough and pizza innovations that stand in the forefront of the frozen pizza sector where he supports many major national brands across the United States and Canada. He resides in Carol Stream, Illinois,with his wife Melisa and their daughters Angelina, Isabella, and Giada. Watch for Leo's contributions to the Community Cookbook and see his first wood fired oven demonstration video on the Forno Bravo YouTube channel!
Canada Intertek Listing
Forno Bravo has updated their Intertek certification in Canada of its wood and gas burning commercial pizza ovens and wood burning residential pizza ovens. The ETL and Warnock Hersey listings indicate that Forno Bravo pizza ovens have been thoroughly tested to meet industry standards for the United States and Canada. The pizza ovens have been Intertek certified in Canada since 2007.
The Intertek listings cover Forno Bravo residential wood fired Casa and Premio Series pizza oven kits and the Toscana and Vesuvio assembled pizza ovens. Commercially, the listings cover all wood and gas fired pizza oven kits and assembled pizza ovens.
In This Issue
Recipes from our Chefs
Curing Service Now Available
Forno Bravo New Sponsors
Intertek Listing
Pizza Quest Returning Columnist
Another Big Announcement! CURING SERVICE!
Forno Bravo is pleased to announce that starting March 1, 2016, a new service will be available allowing residential and commercial customers to order wood fired pizza ovens pre-cured and ready to use upon delivery. We have developed a proprietary process to pre-cure assembled ovens prior to shipping which will save customers the time and resources required to cure the oven themselves. We do recommend a short "burn-off" prior to using the oven to remove any moisture that may have accumulated during storage and shipment.
"This is a tremendous time saver for my customers who are eager to start using their Forno Bravo pizza ovens when they are delivered. It saves you up to 30 hours of curing time better spent cooking with your family. Trust me, I wish we did this when I got my Strada oven from Forno Bravo," says Soraya Vallecillo, Forno Bravo Sales Team Leader.
Ordering a Forno Bravo oven that is pre-cured takes the guess work out of the procedure and allows a new owner to start enjoying their Forno Bravo pizza oven right away.
The service is offered on Forno Bravo residential assembled Strada, Primavera, Andiamo, Napolino, Toscana and Vesuvio series pizza ovens and commercial fully assembled Professionale, Modena, Napoli and Roma series pizza ovens. The minimal fee equates to approximately $15 per hour for labor and fuel versus an owner's time and materials. All Forno Bravo assembled ovens are hand-crafted and because pre-cured ovens are built to order, the service will add up to seven calendar days to the standard lead time. To learn more about Forno Bravo's pre-curing service, visit www.fornobravo.com or call us at (800) 407-5119.
Gear Up for Spring!
Have you picked out that spot in the backyard to build your Forno Bravo Casa wood fired oven? Spring is right around the corner and with free shipping on all Forno Bravo modular oven kits, now is a good time to put your plans in motion! Visit the Forno Bravo store!
We Have a Winner! Wood Fired Ovens in Winter Photo Contest
We want to thank everyone who took the time to take a picture of their wood fired oven over the last few months and send it in to our Wood Fired Ovens in Winter Photo Contest. All of the photos are posted on the Forno Bravo Facebook photo album to be voted on. It was fun to see the comments and interaction in the photo album! Thank you to everyone who visited the album and cast their "Like" votes. So, without the further ado, the winner of a $75 shopping spree in the Forno Bravo Store is:
Curt S. in New Prague, Minnesota for his beautiful Pompeii oven!
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Pizza Quest with Peter Reinhart - Returning Guest Columnist
I've recommended interesting products here from time to time, but only rarely. However, I get so many emails from folks lamenting a broken or cracked baking stone that I couldn't resist posting this guest column from our longtime friend, Bob Radcliffe (I remember when I dropped my 10 year old stone and had to fight off serious tears—it was a type of mourning after such long-term bonding and many wonderful pizzas, so Bob—story spoke to me directly.) Anyway, here he is!
Peter Reinhart
