June 2023 | Number #169

Dear Wood Fired Family,

Welcome to the summer. It's time for plenty of sunshine, warm evenings, abundance, to celebrate June joy. We can't wait! In this month's newsletter, we are going to focus on variety -- a variety of ovens, builds, bases, bakes, and wood fired flavors. Come with us on the journey and learn some helpful tips and tricks, from building unique oven bases to expanding your cookbook, bread, recipes, and dinner choices!

The Forno Bravo Team

In this issue:

LAST CALL for 2023 Social Media Contest Entries

Last call for entries! We are adding a couple of bonus days to our Social Media Photo Contest to give you more time to participate. The new deadline for submissions and post will be July 5th. With over $500 in cash and merchandise combined going to our 3 winners, you don’t want to miss out on these Great Prizes! 

For a chance to win, just (1) fill out the simple entry form and (2) share a post/picture on Facebook and Instagram of your Forno Bravo or DIY Pompeii brick oven (& tag us in your post so we can find it.) Help us spread the love of wood fired ovens on social media as we go into the summer.

Prizes include:
  • 1st place = $200 + Dough Box + Forno Bravo Shirt
  • 2nd place = $100 + Dough Box
  • 3rd place = $50 + Forno Bravo Shirt
Winners with be randomly chose from completed entries submitted by the leadline

Variety is Key in Forno Bravo’s Castroville, CA Factory

Forno Bravo embodies variety and our 85,000 sq ft factory is really hopping! Our skilled craftsmen and women are busy making and shipping 11 fully-assembled body styles on 5 oven cores, plus kits, stands, custom tiling, and accessories to customers all over North America and beyond. 

Get a look at the action as you enjoy this short video. It highlights the products, manufacturing, and sales areas, plus, a sampling of the many types of food that can be prepared in these ovens. 


Tech Corner

Tips for Building Strong Oven Bases and Countertops 

Brick and refractory pizza ovens are hefty creations. It is critical to have a strong foundation and base or countertop in your installation, but these critical support systems can also be functional and beautiful too.  In this blog, we are going to showcase several unique styles of bases to inspire your pizza oven build or outdoor kitchen upgrade.


Community Cookbook: 

Spanish-Style Chilipepper Rockfish with Adobo Marinade & Chimichurri Sauce

Chilipepper Rockfish has a light, flaky, white flesh that strikes just the right texture between delicate and firm. Crafted by Chef Jose Fernandez of 1440 Multiversity in Northern California, this recipe uses a local catch of Chilipepper Rockfish as a perfect vehicle to carry the bold, but delicate Spanish flavors from his youth in Barcelona.


1440’s Wood Fired Gluten-Free Focaccia

Pastry chef Mandy Wetzel of 1440 Multiversity has created a Gluten-Free Focaccia recipe that will be the perfect appetizer or accompaniment to any wood fired meal.  This version of an Italian classic is topped with rich olive oil, shaved fennel, fresh herbs, and Maldon sea salt flakes. It is quick, easy, flavor-forward, and designed to be enjoyed by any guest.


Hot Roasted Orange Cauliflower & Radicchio Salad

Last month’s newsletter included a recipe for Roasted Cauliflower Steak. This month, we would like to to share another way to use this versatile vegetable. Chef Eric Wilson of FoodTerra has created a refreshing summer salad that combines contrasting flavors, textures, and temperatures for a wonderful taste you will never forget! 


Pizza Quest:

Interview with Nicky Giusto of Central Milling Flour - Sprouted Focaccia Dough 

In this audio interview recorded at the 2023 International Pizza Expo, Peter Reinhart speaks with Nicky Giusto of Central Milling Flour, one of the premiere flour makers in the United States today. Their discussion about his signature high-hydration, sprouted focaccia dough adds another dimension and perspective to the focus on this versatile style of bread.


Product Spotlight

Vesuvio Tiled Oven - The Queen of the Kitchen

With a large cooking floor, Napolese-style center vent, wood, gas, or wood/gas combo fuels, and thick laters of ultra-premium insulation, the Vesuvio is the queen of any outdoor or indoor home kitchen. The Vesuvio is ETL-certified to UL standards for quality you can trust to last for generations. 

A true show stopper, its gorgeous, hand-tiled standard and custom designs can also include personalized logos or words to reflect your individual touch or motto. 

The Vesuvio both makes a statement, and bakes incredible food! Entertain like royalty while experiencing restaurant quality pizza, steaks, roasts, and bread from the convenience of your home.


Customer Spotlights Featuring Vesuvio Ovens:

James S - Glossy Black Vesuvio100
This glossy black Vesuvio100 takes the place of pride at the head of James S’ outdoor kitchen and entertaining area at his Wisconsin home. It is the 2nd oven Forno Bravo oven they have owned, and it makes a bold design statement that also bakes like a champ!


John K - Vesuvio100 with Custom Mosaic-Style Tile

With a stunning, steel-clad, rounded finish on the base, and the unique, brown and gold mosaic glass tiles, this gas and wood fired Vesuvio100 is one of a kind. John K and his famly love to entertain at their home in the rolling hills of Los Gatos, CA, near the Silicon Valley. Their Forno Bravo pizza oven makes every party a fabulous affair.


Jeffrey C - Vesuvio110 in Creampuff Tile

Jeffrey C loves to help people experience the value of rich conversations, and the slower pace of rustic, old world, wood fired cooking. Sharing friendship and time together, his Sunday ‘Arbor Dinners’ center around his Vesuvio110 pizza oven. The pizzas come out quickly, but the memories linger long after.




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