July 2019 | Number. #122
WOOD FIRED NEWSLETTER

Hello Forno Bravo Family,

Happy July to our Forno Bravo family and friends! Now that summer is in full force, we hope you are getting to do a lot of resting, a bit of traveling, some baking and grilling, and maybe even some backyard oven or outdoor kitchen building. To help with some fresh cooking ideas, we’re bringing you several delicious and varied recipes this month to try out in your oven. We’ll also take a look at our line up of fully assembled ovens that are still available for summer delivery, and offer a quick preview of entries from our Summer photo contest that has been extended to end July 29th. 

Summertime is fun time, and we wish you a big, “Happy Cooking Day,” everyday!

Featured Stories & Recipes:
  1. Photo Contest Extension and Preview
  2. Wood Fired Scallops from NAPCA
  3. Recipes for Grown-up S’mores and Sprouts
  4. New Commercial Burner Spotlight
  5. Overview of Fully Assembled Ovens for Summer
  6. Visit with Chef Anthony Mangieri and Pizza Quest
The Forno Bravo Team

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2019 Photo Contest Extension and Preview — A  Sampler of Pictures and Stories
WIth a new entry deadline of Monday, July 29th, our 2019 Photo Contest is in its last week. We’ve received several entries from customers and fans of wood fired ovens from around the country (and the world.) To wet your appetite for when the winners will be revealed in next month’s newsletter, here is a sample of just a few of the entries and stories our contestants shared about their ovens and builds. Enjoy!

View Photo Contest Entries

Wood Fired Grilling with NAPCA and Chef Iannone 
Recently, the chefs at the North American Pizza and Culinary Academy (NAPCA) put on a special 1-day class to teach people how to cook in their wood fired Forno Bravo ovens. They covered all of the basics, plus several advanced skills to help participants gain confidence in their cooking. While Chef Leo Spizzirri covered the pizza topics, Chef Anthony Iannone took the lead as grill master, delivering mouth-watering Wood Fired Scallops prepared on a Tuscan Grill, and a Lemony Salsa Verde. Wow! Follow along with the video we captured at the class and their recipes to take your cooking to the next level this summer! 

Watch Full Video Recipe

Bonus: Upcoming Class August 23

Attend the encore edition of the “Mastering You Oven” course on Friday, August 23rd with the experienced chefs at NAPCA in Lisle, IL. This Forno Bravo Wood Fired Cooking class will offer a fresh menu (and you get to feast on the finished meal!) as well as loads of hands-on skills and information from the pros to help you become fully comfortable cooking in your wood fired oven. Sign up soon and save 20% off of registration with the “FBClass20” code at checkout. Seating is limited!

Learn More And Register Here


  
Oohey Gooey S’mores Dippers
S’mores are an American summer camping classic. Chef Todd has taken them upscale, turning out a fun fondue-style dessert that the whole family can enjoy together. So pick your favorite dippers and dig in!

Get Recipe
Wood Roasted Caramelized Brussels Sprouts
These are not the Brussels Sprouts that you may have had as a kid. Instead, Brigit Binns provides a user-friendly recipe that is the perfect side dish to any summer meal — Crisp, flavorful, delicious, and healthy!

Get Recipe

Fully Assembled Ovens for Summer Delivery


Ready to make the leap and start cooking in a wood fired pizza oven this summer? It’s not too late. Forno Bravo has a whole line of easy to install, fully assembled ovens that fit this goal exactly.  Let us introduce you to a few of them: Meet the stucco-finished, compact Primavera and it’s big brother, the bold Toscana;  the customizable, tile-finished Napolino and Vesuvio; and the portable, steel/steel-enclosed Bella and Andiamo. No matter what your style or available space is, we have an oven for you. Make 2019 the year you stop ‘waiting for later’ and get your pizza party started now!

Fully Assembled Inspiration

Anthony Mangieri of Uno Pizza Napoletana – Final Episode


This webisode is the final installment of Peter Reinhart’s conversation with Anthony Mangieri. Anthony has been dubbed the ‘Chopin of Pizza’ for his finesse and purity of style. This video focuses on his Pizza Filletti (a sauceless pizza with buffalo mozzarella, salt, fresh garlic, local, sliced cherry or grape tomatoes, basil, and a hint of Sicilian olive oil.) It has been a specialty at Uno since 1997. Watching, you can really see a master’s touch in action!
Watch Webisode

Fire It Up! Forno Bravo’s New Modulating Commercial Burner


While some of our commercial customers prefer the ‘Go Wood or Go Home’ traditional cooking approach in their kitchen, most of our chefs choose to also install a gas burner in their ovens for maximum flexibility and convenience. Forno Bravo has been offering gas and gas/wood combo options in our commercial ovens for the past 4 years. While our old burner performed well, we felt we could do better. After a lot of research and testing, we are excited to announce a new and improved, 5:1 modulating burner for our commercial ovens. It is fully UL/CSA Certified and has been rocking it in the field, with outstanding performance and rave reviews from our chefs. 

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