Hello Forno Bravo Family,

The buds are on the trees and the Crocuses, Daffodils, Iris’s (and Dandelions) are popping up everywhere. What else is popping up? Ideas, planning, and dreams about backyard projects and new pizza ovens! In our April edition of the Wood Fired Newsletter, we will focus on helping you navigate the planning process as you prepare for your builds. It’s a great time to get started; we’re gearing up for the high season, and now’s the time to beat the ordering rush for the best lead times on your very own wood fired pizza oven.

Let us know how we can assist you in bringing your projects to life!

Featured Stories & Recipes:

How to Plan Your New Oven Build – Residential and Commercial
Installation Sampler - John Livera’s New Vesuvio90
Recipes: Margherita Pizza Primer & Chef Bart’s Sticky Buns
Modular Pizza Oven Kits – A Better Version of DIY
Upcoming Cooking Demos at the National Restaurant Association Show

The Forno Bravo Team

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Checklist for Planning Your New Oven Build

For many people, a pizza oven is a big investment of time and resources that will provide their family or company with years of delicious food and happy memories. At Forno Bravo, we want to make the planning and building process as seamless as possible. With 1,000s of customers using our ovens, we have a rich history of helping folks find and build the right oven. Click on our blog below for checklists to help you get started with your successful build, whether it is your first time, or one of several projects you’ve completed.

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Guest Blog with John Livera – Tips for Installing a Wood Fired Oven

John Livera, a Forno Bravo guest chef, foodie, and seafood specialist, recently installed a custom-tiled Vesuvio90 at his home. In this blog, he takes us through his installation process with photos and tips that will help you with your future builds!

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A Pizza Quest Special: Margherita Pizza Primer with Anthony Mangieri and Peter Reinhart
Anthony Mangieri, owner of Uni Pizziera in NYC met with Peter Reinhart for a conversation between craftsmen. In this video, Chef Anthony takes Peter through his version of the purist pizza – the Margherita. Follow their demonstration to understand the whys behind the whats of great pizza making!
Watch Webisode

Chef Bart’s Butterscotch Sticky Buns
A classic brunch is a joyful tradition for many families. But what’s brunch without delicious rolls? Chef Bart’s beloved recipe for Wood Fired Sticky Buns is not afraid to put a little ‘Scotch in the Butterscotch’ to make a rich glaze that’s poured over this cinnamon and pecan-laced breakfast treat. Delicious!
Get The Recipe

An Introduction to Pizza Oven Kits

Forno Bravo’s modular pizza oven kits take the guesswork out of making a great pizza oven for your home or business. Our kits bridge the gap between full DIY projects and the ‘place and bake’ convenience (but higher cost) of a factory-assembled oven. With exceptionally fast delivery times, high-tech, quality components that perform better than simple brick, and the freedom to finish or install your kit in an endless variety of ways, our kits remain a popular option for our customers.

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Upcoming Cooking Demos at the 2019 National Restaurant Association Show

With over 660,755 restaurants currently operating in the United States alone (as of early 2018) and 15.1 million restaurant industry employees, who make up 10% of the overall US workforce, the National Restaurant Association Trade show serves a huge industry and puts on an exciting Trade Show to match.

Forno Bravo will be there too, introducing attendees to our Napoli120 and Viaggio100 pizza ovens and other products. Master Instructor, Chef Leo Spizzirri, will also be with us at Booth #263 hosting daily cooking demos to showcase helpful wood fired cooking techniques, delicious recipes, and fun culinary surprises. If you are in Chicago May 18-21st, register for the show, or you can keep an eye on our Facebook page for live streaming and photos from the show floor to enjoy the week’s events with us!

Click Here To Learn More