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The Wood-Fired Blog

Wood Fired Grilling with NAPCA and Chef Iannone: Scallops and Lemony Salsa Verde

Jul 23, 2019

Recently, the chefs at the North American Pizza and Culinary Academy (NAPCA) put on a special 1-day class to teach people how to cook in their wood fired Forno Bravo ovens. They covered all of the basics, plus several advanced skills to help the participants gain confidence in their cooking. While Chef Leo Spizzirri covered the pizza topics, Chef Anthony Iannone took the lead as grill master, delivering mouth-watering Wood... Read More

Front and back views of stone pizza oven

2019 Photo Contest Extension and Preview– A Sampler of Pictures and Stories

Jul 23, 2019

Our 2019 Photo Contest deadline has been extended, but still ends soon. The new ending date is: Monday, July 29th, 2019. We have been so impressed with the images and stories we have received so far, that we couldn’t wait to share a few with you as a preview. *Please note, these are in no particular order and do not a necessarily represent a winning entry. They are simply a sample for... Read More

July 2019 | No. #122; A Sampler of Pictures and Stories, Wood Fired Grilling with NAPCA and Chef Iannone, Fully Assembled Ovens for Summer Delivery

Jul 08, 2019

Happy July to our Forno Bravo family and friends! Now that summer is in full force, we hope you are getting to do a lot of resting, a bit of traveling, some baking and grilling, and maybe even some… Read More

Building from the Best – A Sampler of Casa Pizza Oven Projects

Jun 26, 2019

Get inspired by this sampler of home oven builds using our reliable and accessible Casa Modular Pizza Oven Kit. With these durable, all-inclusive oven kits, you don’t have to be Tim ‘the tool man’ Taylor, or Norm Abram from This Old House to build your own wood fired pizza oven at home. First we’ll go through a few elements common to all Casa’s, and then we’ll look at a wide... Read More

June 2019 | No. #121; Building from the Best – A Sampler of Casa Pizza Oven Projects, Eric Wilson’s Ticket Spike Chicken Tacos, al pastor style,

Jun 08, 2019

Temperatures are warming up, school is out, and it is time to get outdoors. Folks are starting their summer oven builds with gusto, and we are here to help! Since lighter dishes are usually preferred this time of year, our… Read More

Wood Fired Porchetta

Jun 03, 2019

Big thanks to Paul Dunaway for submitting this wonderful recipe!  Note: You can also check out Brad English’s recent guest post on Pizza Quest with Peter Reinhart discussing Porchetta, and offering several delicious options for using it on pizzas and sandwiches! Wood Fired Porchetta 12345 Votes: 13 Rating: 4.23 You: Rate this recipe! Print Recipe Modified Porchetta recipe for a wood fired oven CourseMeat And Poultry CuisineItalian Servings Prep Time 8-10 45... Read More

Restaurateur Spotlight – Father and Daughter Duo Thrive at Giannina’s Pizza and Catering

May 30, 2019

Born in Sicily, and raised on his grandparents’ farm and vineyard, Salvatore Cicciarella grew up surrounded by hard work, good food, and strong family ties. At 77, with over 50 years in pizzerias and restaurants, he still shares those values with his daughter, Giovanna (Gio), as they work side by side in their business, Giannina’s Pizza and Catering. Salvatore makes the dough daily and Gio is the pizzaiolo and owner.... Read More

Highlights from the 2019 National Restaurant Association Show

May 30, 2019

The 100th Anniversary 2019 National Restaurant Association Show is a wrap! Our booth was a hub of excitement each day as Master Instructor, Chef Leo Spizzirri took the stage to put our custom-tiled Napoli120 through its paces. The food was amazing and the cooking tips he gave out were extremely helpful. Click Here To Jump Straight To Leo’s Upcoming “Mastering Your Oven Course” on June 29! 4-Day Trade Show Extravaganza... Read More

Morel, Asparagus, & Leek Pizza

May 29, 2019

Special thanks to Greg Higgins, who installed a Professionale 120 at his home in Oregon, for this dough and pizza recipe. He shares his Forno Bravo oven creations on his Facebook page, Pizza Monday. Notes on Greg’s Pizza Napoletana Dough: This is my favorite pizza dough using “00” pizza flour. It’s based on a classic Neapolitan dough ratio. We typically mix the dough around noon on Pizza Monday.  After an... Read More

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