The Wood-Fired Blog
Forno Family Photo Album – Unique Oven Installs
Nov 19, 2018Our staff loves working closely with customers to ensure that the oven they select is the perfect fit for their needs. In the process, customers become friends, as they share stories about their families, cooking styles, and inspirations with us. We would like to share some of these stories with you too! Casa2G90 Modular Oven Kit – Stucco – Cindy B. – Folsom, CA Cindy B. of Folsom, CA created... Read More
November 2018 | No. #114; Customer Spotlight, Chef Leo’s Mostarda di Frutta Recipe, Wood Fired Thanksgiving Turkey and Sides, Napoli Pizza Oven, Pizza Quest on myBluprint.com
Nov 06, 2018As we enter the time of year that focuses on thankfulness, we want to express how thankful we are for our wonderful Forno Bravo customers and community! We regularly hear from friends all over the world who use our ovens, kits, and… Read More
2018 Recipe Contest Winner – Chef John O’Neil and His Date-Stuffed Peppadew® Peppers
Oct 19, 2018Winner The results of our 2018 Recipe Contest are in! Thank you to everyone who submitted a recipe and to everyone who tried a recipe and then voted for your favorite. We had some delicious entries and a strong response to the call for voting, especially from Texas. So without further ado — Drum roll, please …And the winner is Chef John O’Neil and his innovative recipe for the delightfully... Read More
Customer Spotlight – October 2018
Oct 19, 2018Forno Bravo is all about making great ovens so people can create great food. By extension, great food often comes with interesting and unique stories. Following are just a few of those stories about bringing visions to life and blending the architectural arts with the culinary arts for a fusion of fun and feasting! Join us for October’s Customer Spotlight and enjoy these special installations. Interested in sharing your story?... Read More
Classes, Classes, and More Classes at the North American Pizza and Culinary Academy
Oct 19, 2018Chefs Leo Spizzirri and Anthony Iannoni opened the North American Pizza and Culinary Academy (NAPCA) just outside of Chicago this past year. Their goal and dream is to bring high quality, international culinary education, pizzaiolo training, general cooking classes, and a whole lot of fun with food to the Midwest and beyond! Pizza Courses On one end of the spectrum, its all about pizza. NAPCA hosts one, three, and five-day... Read More
October 2018 | No. #113; Recipe Contest Winner; Customer Spotlight, Primavera, Interview with Anthony Saporito, NAPCA Fall Classes with Chef Leo
Oct 06, 2018Happy fall! The winds and weather can make quick shifts of the season from summer temperatures, to fall colors, to winter white (and often back again!) However, cooking, family, and friends are a constant pleasure through all of the seasons. This month we are bringing you a potpourri of recipes, photos, stories, and products spotlights to brighten your day. Come enjoy the wood fired journey with us! Read More
September 2018 | No. #112; Customer Spotlight, Recipe Contest Voting, New Web Resources, Small’s Family Farm, Brigit Binns on Pizza Quest, Oktoberfest Pretzels
Sep 25, 2018As we close out the end of the summer and enter the fall harvest season, we are excited to bring you the newest edition of the Wood-Fired Newsletter. Wood and gas fired ovens are… Read More
More from the Family Photo Album — Customer Spotlights
Sep 10, 2018Last month, we had so much fun creating a Family Photo Album of customer ovens, testimonials, and stories that we decided to do it again and spotlight even more owners. We really are blessed to have so many passionate folks to choose from! If you would like to share photos and your story with us and the larger wood fired community, just use our easy Share Tool here. This time,... Read More
2018 Summer Recipe Contest Voting and Round Two Entries
Sep 10, 2018The submission period of our 2018 Summer Recipe Contest has officially ended and it’s time to test some recipes and cast your vote. We are thrilled with all of the recipes that came in! They run the gamut from main dishes and appetizers to bread and dessert. There are samples of cuisine and ingredients from many places – North America, South America, Europe, Africa, and the Middle East. Wood Fired... Read More
