August 2020 | Number. #135

Hello Forno Bravo Family,

Welcome to the August Special Edition of the Wood Fired Newsletter. Our 2020 Summer Photo Contest has closed and, WOW! The response was off the charts! Thank you, thank you, thank you to everyone who participated, and CONGRATULATIONS to our 3 Grand Prize Winners and all of the Honorable Mentions. Your stories were fantastic, the competition was fierce, and the judging was tough. We hope you enjoy the pictures and stories as much as we have! 

In This Issue
The Forno Bravo Team

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2020 Summer Photo Contest Winners

After receiving over 680 photos from over 170 submissions, we have read every story, and reviewed every image (multiple times!) and are pleased to announce our contest winners. Congratulations to the following people on their gorgeous photographs: 
Sharon Philpott & Stephen Finn – White Salmon, WA – Casa2G90

Joe Pirolozzi – Tampa, FL – Casa2G100

Gerald Richards – Indianola, WA – Primavera70 
Each winner will get to select their preferred prize of a Toscana Grill, a Spanish Terracotta Pot, or Metal Pizza Peel as our thank you for their beautiful builds and participation in our contest. Learn about their ovens and wood fired baking experience, and check out more photo sets of each oven by visiting the blog below.  


Photo Contest Honorable Mentions

With so many choices, it was hard to pick our favorites. (i.e. our judges were asked to pick their top ten photos, and one sent back a list of 46! Yes, we made them go back and narrow down their list, but it just goes to show how good the images were.) So, to honor the effort that went into these entries and builds, we have decided to include a selection of Honorable Mentions in this special newsletter, in addition to the top winners. (The honorees will be receiving a small, Forno Bravo-themed gift within the next month as a thank you for their work.) And who knows? We may have another set of honorable mentions to award in next month’s newsletter as well, so stay tuned! :-)

In the meantime, be sure to keep an eye out on our active Social Media pages (Facebook, Instagram, and Pinterest)  to see even more of the wonderful contest submissions over the next coming weeks. 


Community Cookbook

“Try Before you Buy“ Wood Fired Cooking Classes in Candor, New York

Over the years, Pete and Sherry Clare, proprietors of Turkey Trot Acres in Candor, NY have found that many people like to build their confidence with a “try before you buy” class before jumping into owning their own oven. As Forno Bravo dealers and experienced wood-fired cooking instructors, they began offering an introductory, hands-on, wood-fired cooking class to meet this need. Their next 2 classes will be held on September 12th and September 26th from 11 am – 2 pm. They keep the group sizes small to provide for individual attention (and social distancing.)

Turkey Trot Acres is a lodge, restaurant, gathering space, and event center located in the picturesque hills of southwest New York, near Binghamton. They currently have two Forno Bravo refractory ovens on the property -- a professional Roma oven, affectionately named “Camella,” and their newer Primavera70, named “Margie.” Working with the ovens is a great way to get started and take some of the mystery out of making Neapolitan pizza!

Baked Peach and Raspberry Crisp by John Livera

We love the fresh tastes of summer; flavors like fresh-picked raspberries and juicy peaches! This dessert from John Livera takes just a few minutes to mix up before dinner. Then, you let it rest during pizza service, and pop it in your oven when the fire is down to embers. What a delicious finish to the evening meal!. Add a scoop of vanilla ice cream, and maybe a glass of wine for a tasty treat.  


A Bold, Spicy and Smokey Sausage Pizza Combo by Gerry Speirs

Calabrese Sausage is a dry-smoked, pork sausage from the Southern Italian region of Calabria, which is known for its spicy and robust cuisine. This sausage (or salami) is seasoned with hot red peppers, garlic, and other spices. It’s often found on a charcuterie tray or antipasto plate, but when paired with a smokey sausage and some fresh mozzarella cheese and tomato sauce, it makes a fabulous pizza! 

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