Wood Fired Newsletter
October 2018

No. #113; Recipe Contest Winner; Customer Spotlight, Primavera, Interview with Anthony Saporito, NAPCA Fall Classes with Chef Leo

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Hello Forno Bravo Family,

Happy fall! The winds and weather can make quick shifts of the season from summer temperatures, to fall colors, to winter white (and often back again!) However, cooking, family, and friends are a constant pleasure through all of the seasons. This month we are bringing you a potpourri of recipes, photos, stories, and products spotlights to brighten your day. Come enjoy the wood fired journey with us!

In this Newsletter:

  1. A spotlight on unique and beautiful customer ovens installations;
  2. An overview of upcoming classes at the North American Pizza and Culinary Academy;
  3. Announcement of the 2018 Recipe Contest winners;
  4. Recipes for Jalapeno and Pecan Pesto Pizza and a Roasted Butternut Squash side dish;
  5. And a Pizza Quest Interview with Anthony Saporito of Urban Fire.

We hope you enjoy all of the stories and recipes. If we can help with pizza oven needs or questions, just give us a shout! We are in your corner and would love to assist.


The Forno Bravo Team

1-800-407-5119 | Contact Us | Selection Wizard

Customer Spotlight

Forno Bravo is all about making great ovens so people can create great food. By extension, great food often comes with interesting and unique stories. Following are just a few of those stories about bringing visions to life and blending the architectural arts with the culinary arts for a fusion of fun and feasting! Join us for October's Customer Spotlight and enjoy these special installations.

Read The Full Blog Post Here

Community Cookbook

Classes, Classes, and More Classes at the North American Pizza and Culinary Academy

Chefs Leo Spizzirri and Anthony Iannoni opened the North American Pizza and Culinary Academy (NAPCA) just outside of Chicago this past year with a goal and dream to bring high quality international culinary education, pizzaiolo training, and a whole lot of fun with food to the Midwest and beyond!

On one end of the spectrum, it is all about pizza. NAPCA hosts one, three, and five-day Scuola Italiana Pizzaioli training courses. The curriculum is based on the proven methods and content used at the oldest pizza making school in Italy and is taught by certified Master Instructor, Leo Spizziri, along with other guest chefs. These small, hands-on certification classes prepare chefs to become artisan pizza makers, grounded in tradition, but with the understanding and skills to take the art form to creative new expressions.

Students have flown in from all over the country to participate! The chefs shared that they love using their copper-tiled Forno Bravo Napoli and other Forno Bravo ovens when teaching these courses because of the flexibility and consistency. They are the ‘goto’ ovens in their stable!

Read The Full Post & Learn More About NAPCA Classes

Jalapeno and Pecan Pesto Pizza

October is National Pizza Month, so we had to feature a fun pizza recipe for the newsletter! This one comes to us from Chef Ken Kingswell of Strega Nona’s Oven, an innovative mobile caterer in Florida. Ken uses a Professionale110 TE wood fired pizza oven to keep his business cooking. His delicious, nutty pesto makes a great sauce for any pizza, with red onion and jalapeno adding a nice kick to wake up your tastebuds!

Get The Recipe
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Hidden Gem - Roasted Butternut Squash from Chef Bart

Fall harvest season is the time for the earthy goodness of root vegetables, pumpkins, squash, and sweet potatoes. This recipe features all of the traditional fall spices and flavors, plus some delightful additions like browned butter and fresh nutmeg. Enjoy this easy to make side dish that hits all of the right notes!

Get The Recipe

In This Issue

Customer Spotlight
Fall Classes at NAPCA
2018 Recipe Contest Winner
Pesto Pizza Recipe
Primavera

Primavera Outdoor Pizza Oven with Optional Stand

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The Primavera Wood Fired Pizza Oven is the perfect backyard addition. Simple lines, elegant colors and design, and an optional sturdy, steel stand that eliminates the need for any construction. The Primavera goes from crate to curing to your first party or family dinner in no time flat. Its 24” firebrick floor is ideal for quickly cooking one 10” pizza at a time, turning out up to 30 pizzas an hour!

The Look: This compact oven is built on our Giardino core and is finished with a smooth stucco exterior in warm yellow, rustic red, or 4 other customer colors. The oven’s countertop model works well for a more permanent placement, or others prefer the flexibility of the black, powder coated stand, which includes a strong, convient shelf for keeping firewood off the ground. (A water resistant cover and various peels and oven tools are also available as optional accessories.)

The Goods: Ready for pizza baking in under 20 minutes, the Primavera is made with the same high tech materials as its larger cousins and can hold its warmth for hours! This allows you to bake all sorts of things – bread, roasts, desserts, and other dishes as well as pizza. With short lead times and curbside delivery that doesn’t require a forklift, you still have time to enjoy the fall leaves with friends over a hot, homemade pizza and a glass of wine or craft beer!

Contact our sales team to order your Primavera today!

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-Pizza Quest-
An Interview with Anthony Saporito of Urban Fire, Madison, NJ

Sometimes life is a wild ride! Anthony Saporito’s Pizza Quest certainly was. It took him from high finance at the New York Stock Exchange to backyard baking in a Forno Bravo Primavera, and apprenticeships under both his Italian grandmother and master pizzaiolis in the New York City and Brooklyn areas. Enjoy Peter’s interview with him, and learn one man’s story to find his mission and purpose in an unlikely place. He continues to ‘Pay it Forward,’ while he and his partner work to build something great for the community and their customers!

2018 Recipe Contest Winner – Chef John O’Neil and His Date-Stuffed Peppadew Peppers

The results of our 2018 Recipe Contest are in! Thank you to everyone who submitted a recipe and to everyone who tried a recipe and then voted for your favorite. We had some delicious entries and a strong response to the call for voting, especially from Texas. So without further ado — Drum roll, please …And the winner is Chef John O’Neil and his innovative recipe for the delightfully sweet, savory, and spicy Date-Stuffed Peppadew® Peppers!

Click the link below to meet Chef O’Neil and his winning dish, and to find out who took 2nd and 3rd place honors.

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