|
|
|
November 2018
No. #114; Customer Spotlight, Chef Leo’s Mostarda di Frutta Recipe, Wood Fired Thanksgiving Turkey and Sides, Napoli Pizza Oven, Pizza Quest on myBluprint.com
|
|
|
|
Hello Forno Bravo Family,
As we enter the time of year that focuses on thankfulness, we want to express how thankful we are for our wonderful Forno Bravo customers and community! We regularly hear from friends all over the world who use our ovens, kits, and plans, and love to share their experiences. (Hint: Want to be featured in an upcoming edition? Share your photos with us! The process is super easy!)
In this issue, we are going to:
- Open up another Forno Family Photo Album to celebrate more stories and inspirations from the field;
- Tickle your tastebuds with a delicious new recipe for Mostarda di Frutta from Chef Leo Spizzirri;
- Boost your cooking confidence and your Thanksgiving feast with fantastic video recipes for a wood fired turkey with all of the wood fired fixings from Chef Eric Wilson;
- And learn about Pizza Quest's exciting new expanded video project sponsored by Forno Bravo on the creative course site, myBluprint.com!
The Forno Bravo Team
1-800-407-5119 | Contact Us | Selection Wizard
|
Forno Family Photo Album – Unique Oven Installs
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! Click here for the whole blog and to see interesting builds and beautiful pizza ovens in both commercial and home settings!
See Unique Customer Installs
|
Chef Leo Spizzirri is the Maestro Istruttore and co-founder of the North American Pizza and Culinary Academy in Lisle, IL. This month, he brings us a beautifully illustrated recipe for an Italian condiment ideal for the holidays. Mostarda di Frutta is a rich, cooked fruit relish with deep mustard notes that can be made in your wood fired oven, and used to accent meats and cold cuts, on either an appetizer or main course.
CLICK HERE to learn more about this dish and get the recipe.
|
Forno Bravo ovens are not just for pizza! Chef Eric and our friends at Food Terra take us on a culinary 7-part journey for an easy Thanksgiving meal that you can make in your wood fired oven. His recipes are beautifully filmed and clearly explained - with tons of tips for preparing your dishes ahead of time to reduced stress and maximize time with your guests. This is your complete Wood Fired Thanksgiving menu, prepared at a leisurely pace over three days without even a hint of stress, timing issues, overcooking or undercooking.
Watch The Full Series On Foodterra
|
|
|
|
Customer Oven Photos
Mostarda di Frutta by Chef Leo
Chef Eric’s Wood Fired Turkey
A Look at the Napoli
Pizza Quest with Bluprint
|
|
The Napoli is our custom tiled, commercial showpiece oven. Versatile and robust, wood or gas fired, this oven is a go-to producer for chefs around the world! The Napoli comes in two sizes (48” and 56” cooking surfaces) and can bake up to 200 10” pizzas an hour! UL certified and made in our USA factory, quality control is our number one priority; and by managing production in-house, we can pass on the cost savings to our customers.
The Napoli is built using Forno Bravo’s beefy Modena oven core. It also features a center vent system that draws the hot air back over the oven’s dome before venting out for better heat retention. With a 4” thick, high-tech refractory dome and generous amounts of premium insulation, a fully-fired Napoli will hold its heat for hours! This makes prep work the next day fast and fuel efficient.
Besides its technical prowess, this oven is just flat-out beautiful! Its graceful shape, and mild-to-wild hand-tiled finishes mean you can get exactly the look and feel you want. Do you have an open kitchen concept? This oven will be the star of the show! Check out our galleries for just a sample of the many styles available, or design your own. Our craftsmen love a challenge.
*The photos above show custom-tiled Napoli ovens. The first was designed for Shana and Gavin Miller, owners of the Upper Bench Winery and Creamery in Penticton, BC Canada. The second was created for Chef Leo Spizzirri and his team at the North American Pizza and Culinary Institute in Lisle, IL.
|
|
|
|
|
Forno Bravo first started hosting Peter Reinhart’s Pizza Quest back in 2010. What a magnificent journey of discovery it has been! We are excited to announce that Pizza Quest can now also be found in a slightly different form on myBluprint.com, the new sister company to Craftsy.com.
BluPrint is a website and subscription service dedicated to creative courses and educational entertainment designed to help people expand their skills and hobbies. One of their focuses is on cooking. Peter’s extensive knowledge about doughs and his interesting Pizza Quest interviews with artisan pizza makers around the country were a great fit for their format. Forno Bravo continues to be a proud sponsor of the series and we are excited to see Pizza Quest introduced to an even larger audience!
|
|
|
|
|
|
