Hello Forno Bravo Family,
We’re excited to kick off another year of wood fired cooking! We’ve been working hard to bring you interesting stories, delicious recipes, and inspiring builds to marvel. For our veteran subscribers out there, you’ll noticed we updated our newsletter format a bit to not only make it easier to read on mobile, but to allow our team to focus on creating engaging content from our wonderful community. This newsletter is for you, so we would love your feedback to continually improve. Enjoy!
Featured Stories & Recipes:
- Announcing New Classes at NAPCA
- Recipes: Dutch Oven Bread, Wood Fired King Crab, and The Volcano Pizza
- Meet New Forno Bravo Guest Chef - John Livera
- 2019 International Pizza Expo Is Coming
- Chef Anthony Mangieri on Pizza Quest
Happy Cooking!
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North American Pizza and Culinary Academy Expands its Course Offerings
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Co-founders, Chef Anthony Iaonne and Master Istruttore, Leo Spizzirri and their talented team are shaking up the winter class schedule at the North American Pizza and Culinary Academy (NAPCA) in Lisle, IL with some great additions to their offerings! Beginners, advanced students, and pizzaiolo candidates will all find a home at the school. With exciting new courses and evening events available in both the culinary and pizza-making tracks, there is something for everyone. Click below to read about the newest options in the winter and spring line up and learn more about the school.
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Introducing Guest Chef, John Livera and his Dutch Oven Bread Recipe
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John Livera is an Aquaculture enthusiast -- meaning, he knows and loves seafood! But his background in the culinary world goes way past just fish. His professional history includes catering, cooking, the hospitality industry, event management, marketing, and working with gourmet food internationally. He is also a proud owner of a Forno Bravo Vesuvio90 wood fired pizza oven.
The Vesuvio’s 36” cooking surface can hold multiple items at a time. Normally bread is baked with coals or residual oven heat. However, in this blog, John takes advantage of keeping a live fire going by offering a recipe for baking bread in a Dutch oven. (Keeping the fire going allows a chef to transition back to making other dishes quickly and easily.) We are thrilled to try out John’s recipes as he shares his cooking expertise with the community!
Get The Recipe
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Norwegian King Crab Legs by John Livera.
Here is a recipe for double-dipping delight! Wood fired artichoke and Norwegian King Crab legs are simple to prepare and a delicious indulgence. Chef John is seafood specialist and when he says these are good, he knows what he’s talking about!
Get The Recipe
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The Volcano from Vito Romano of Stella’s Pizza Pie.
The Volcano is a classic menu item at Stella’s Pizza Pie mobile catering in San Diego, CA. Chef Vito Romani shared the recipe with us back in 2015 and it is still winning new fans today. Watch out — this pie has quite a sneaky burn that may erupt at any time.
Get The Recipe
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Toscana & Casa Product Spotlight
The Toscana is our fully assembled, residential pizza oven built on the robust Casa2G core. With a painted stucco finish and extended decorative brick arch and landing, this classic Mediterranean oven is the king of flexibility! The Toscana boasts 4 sizes (32” to 44” cooking floors,) 3 body styles, 2 types of flues, and 6 color options (2 standard/4 custom). Choose between wood fired, gas or combo fuel options!
Looking for the same world-class functionality, but wanting a more built-in or custom look for your oven? Forno Bravo also offers the Casa2G core in a modular kit version that you assemble and finish yourself. The perfect blend of DIY customization and confidence-inspiring quality, these kits are ready to ship with very little lead time and can be on your doorstep in just days.
Learn About Our Assembled Toscana
Learn About Our Casa Kits
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Forno Bravo to Show at the 2019 International Pizza Expo
For the past 2 years, Forno Bravo has been part of the annual International Pizza Expo in Las Vegas each spring. We’re excited to announce that March 5-7, 2019 will make year #3!
The Pizza Expo is THE trade show of the year for folks in the pizza industry, and those looking to get started! (With 7,400+ attendees and 1,400+ booths, it’s actually more of a Pizza Carnival than just a trade show...
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An Introduction to Anthony Mangieri of Una Pizza Napoletana
In two recent posts on Pizza Quest at Fornobravo.com, Peter Reinhart introduces us to a dynamic pizzaiolo and his business philosophy of “Quality over compromise.” Anthony Mangieri has been a successful pizza restaurateur in both New York City and San Francisco and is on the cutting edge of introducing authentic Neapolitan-style pizza to America. He keeps his menu simple, and strives for perfection with every pie.
See The Full Webisode
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