The Wood-Fired Blog
Roasting Chestnuts in a Wood Fired Oven
Dec 05, 2018History & Harvest Season Chestnut trees once covered huge swaths of East Coast forests until a fungal blight arrived from Asia, killing off about 3.5 billion trees in the first half of the 20th century. But lucky me, two of the very few surviving productive trees are right behind my house in the Hudson Valley. So the last couple of weeks have been a race between me and the critters... Read More
Chef Leo Spizzirri’s Mostarda di Frutta con Forno a Legna
Nov 20, 2018Fall Condiment Recipe This month, Chef Leo brings us a beautifully illustrated recipe for an Italian condiment ideal for the holidays. Mostarda di Frutta con Forno a Legna is a rich, cooked fruit relish with deep mustard notes and a bit of a kick that can be made in your wood fired oven. It can be used to accent meats, cold cuts, or cheese on either an appetizer or main course.... Read More
Pizza Quest Expands to Bluprint
Nov 19, 2018** Update 12/10/18: We are now 4 weeks into the launch of Peter’s new Pizza Quest series on myBluPrint.com and it’s going very well. The word is getting out and folks are starting to find the show. Thanks for helping us by sharing the link, watching the free episodes, and even signing up for the free trial subscription! We would love to bring you a “Season 2.” 🙂 ♦ ♦ ♦ ♦ ♦ Bravo... Read More
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
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
Jalapeno and Pecan Pesto Pizza
Oct 16, 2018Thanks to Kenneth Kingswell of Strega Nonas Oven mobile catering in Gainesville, FL for sending in this recipe! This is a great pesto recipe for people who are lactose intolerant or are vegan. There is no dairy in this recipe whatsoever. It’s a great addition to bruschetta, pizza, eggs, fish, and chicken. Give it a try! I’ve also made this with almonds & pistachios with great results as well. Jalapeno & Pecan... 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
