Banner Image

The Wood-Fired Blog

cooking-with-marshall-episode-three

Wood Fired Spicy Italian Sausage Pasta with Chef Marshall

Apr 12, 2017

In our third episode, we treat ourselves to Marshall’s delicious spicy Italian sausage pasta cooked in a Bella wood fired oven! Learn More About Our Bella Wood Fired Ovens Read More

aghd-pizza-and-fire

A Girl and Her Dragon – Taxes and Finance

Apr 10, 2017

I love running A Girl and Her Dragon Pizza, I really do. I love making pizza, eating pizza, seeing how happy other people are to eat my pizza, the works. I love trying new recipes, shopping for ingredients, experimenting with new toppings and combinations. Essentially, I love pizza It was only after starting the business that I realized that pizza was not the be-all end-all (sacrilege, I know). I anticipated... Read More

march-2017-forno-bravo-newsletter

March 2017 | No. 94; Selection Wizard, Chef Marshall, Leo Spizzirri, Las Vegas Pizza Expo

Mar 31, 2017

Welcome! Happy March, #FornoBravoFamily! Spring is right around the corner, and for many of us, this time of year signals the beginning of some much-needed spring cleaning and other exciting projects around the house. If you already have a Forno Bravo oven, we can’t wait to see what recipes you whip up this spring. If you’re still searching for the perfect oven for your home or business, we put together... Read More

woodfiredsandwicheschefmarshall

Wood Fired Sandwiches with Chef Marshall

Mar 07, 2017

In our second episode, Chef Marshall shows us how to make two delicious wood fired sandwiches using the Roasted Garlic and Rosemary Olive Oils crafted in episode one! Read More

terracotta-pot-and-chicken-cacciatore

Chicken Cacciatore in a Terracotta Pot

Mar 03, 2017

In Chicago, we don’t get 4 seasons… It’s either blistering heat or frigid cold. We like to blame this phenomenon on Lake Michigan. Locally, we refer to it as the “Lake Effect”. In the winter months, when we are all tucked in and waiting for the weather to warm up, usually we will go from Winter to Summer in a 24 hour period without really knowing the joys of Spring... Read More

february-2017-newsletter

February 2017 | No. 93; New Crate Design, Chef Marshall, Las Vegas Pizza Expo

Feb 28, 2017

Welcome! Happy February! We hope you’ve had a productive and fruitful 2017 thus far. For those of you who have vowed to stick with your resolutions – stay strong. We believe in you! 🙂 January was full of incredibly exciting firsts and anticipated changes here at Forno Bravo. We announced Kissed by Fire with Brigit Binns (a recipe eBook with 39 wood fired dishes), completely redesigned our website mega-menu, introduced... Read More

woodfired-mussels-alla-diavola

Woodfired Mussels alla Diavola in an Olive Oil Can

Feb 07, 2017

I recently traveled to Los Angeles and had an amazing dinner at Nancy Silvertons’ Pizzeria Mozza. I was there alone and decided to sit at the bar overlooking the pizza station and oven. When the waiter arrived, I immediately began to order. For those who have ever had the pleasure of dining with me, you’d know that I like to order entire sections of the menu and on occasion, the... Read More

infused-olive-oils-chef-marshall

Infused Olive Oils

Feb 02, 2017

Olive oil, one of our most versatile ingredients, comes from the most cultivated tree in the world. It can be used in many different ways and can be transformed into something that will complement a dish, and add more depth of flavor. As you see in this video, I will be demonstrating the basics of infusing extra virgin Olive Oil with other flavors. Once you have mastered the basics,you can... Read More

january-2017-newsletter

January 2017 | No. 92; Kissed by Fire eBook, Chef Leo, Porchetta Piada Webisode

Jan 30, 2017

Welcome! Why not ring in the New Year with “Kissed by Fire,” Author Brigit Binns’ wood fired cookbook, now available in our online store! Maestro Pizzaiolo and World Pizza Champ Leo Spizzirri shares one of his “go to” Neapolitan pizza dough recipes, crispier and more browning. Pizza Quest shares a webisode on porchetta piada with Peter Reinhart and David Bravdica…yum! Chef Bart’s hidden gem: Roasted Garlic A la San Francisco... Read More

Search

Archives

Subscribe to RSS

Subscribe To Newsletter

Have any questions?