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Dear Wood Fired Family,
Welcome to another issue of the Wood Fired Newsletter. We love sharing design ideas, customer stories, and delicious recipes with you. Plus, news about upcoming classes, interesting cook books, web site features, and much more! We hope you enjoy the newsletter, and that it helps you as you grow in your own wood fired journey. We love having you be a part of our community.
The Forno Bravo Team
In this Issue:
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5 Custom Outdoor Kitchen Design Ideas
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Cooking, dining, and entertaining in an outdoor kitchen is a beautiful (and popular) way to enjoy food, nature, and people. If you're thinking about adding an outdoor kitchen, there are many different designs and styles to choose from…
READ NOW
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Pizza Oven Shipping Overview
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Order - ship - receive. Whether you are moving an oven that weighs 600 lbs or 6000 lbs, there are some special considerations to consider. In this animated video and blog, we go through all of the shipping and receiving steps to expect so you can plan your installation with confidence.
READ MORE / WATCH VIDEO
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New Customer Spotlight Section on Fornobravo.com
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Now available! Check out the new Customer Spotlight section of the Fornobravo.com website. You can filter photos and stories by oven type, kits or fully assembled models, as well as by the specific oven series to match your interest. Come celebrate gorgeous oven builds, fun customer stories, and the wide, wood fired community with us. We’re updating and expanded the selections weekly, so bookmark the page and visit regularly to see new stories and spotlights as they are added.
CLICK HERE TO VIEW
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Chef Higgins’s Innovative Pizza Topping Combos - Part 2
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Last month, we featured the home pizza creations of Chef Greg Higgins, head chef at Higgins restaurant in Portland, OR. The response was so good, and he has so many marvelous combos to choose from, that we decided to keep going! Read on for more ideas to stretch your concept of what goes on great pizza in Part.
Read More
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Salt Baked Chicken by Chef Lea
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Salt baking is an ancient technique that helps retain moisture and flavor. With the addition of wood smoke, this is asian-inspired, roasted chicken of the highest order…
RECIPE & VIDEO
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Paella Mixta from Chef Lea
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Since one of paella’s most basic and traditional features is that it must be cooked over live fire, it is the perfect dish to be cooked in a wood fired oven. This flexible recipe can use any combination of fish, meats, and vegetables, but be sure to follow the steps in order…
RECIPE
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Peter Reinhart’s Interview with Maurizio Leo, Author of “The Perfect Loaf”
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More and more people are using their wood fired ovens to make artisan breads. This episode features Maurizio Leo, the author of the hottest new bread book on the market, the 400-page tome, The Perfect Loaf. Fall in love with sourdough, and meet its newest superstar…
WATCH NOW
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Napolino Tiled Wood Fired Oven
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The Napilno wood fired pizza oven offers premium baking performance and custom-tiled elegance in a compact package. It is perfect for outdoor kitchens and backyard entertaining spaces. Bring a bit of Italian styling, combined with the highest American craftsmanship, to your home this year!
WATCH VIDEO
LEARN MORE
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Virtual and In-Person PIzza Making Classes by Pizza School NYC
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Perfected during the Covid Pandemic, Mark and Jenny Bello of Pizza School NYC have mastered the art and science of offering fantastic, interactic, virtual pizza making classes from their Manhatan cooking school. Operating since 2010, they also offer weekly, small enrollment, in-person pizza making classes as well. So, looking to up your pizza and dough-making game this spring? Check out their class offerings. You’ll be glad you did!
LEARN MORE / ENROLL
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5-Day In-Person Certified Pizzaiolo Training Course
from North American Pizza and Culinary Academy & Scuola Italiana Pizzaioli
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New Classes Starting April 24th and June 5th, 2023
Dive deeper into the pizza-baking world, improve your skills, and earn your professional Pizzaiolo Certification. This 5-day, hands-on course uses the official curriculum of the oldest pizza school in the world, and the state of the art training kitchens of NAPCA, located just outside of Chicago, IL. This course is for pizza professionals, mobile-pizza entrepreneurs, and serious home chefs. Master Instructor Gregorio Fierro is the course’s primary teacher. He brings extensive education, practical experience, and a passion for dough making to the role.
*Individualized attention. Only 8 slots available in each course
LEARN MORE / ENROLL
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