The Wood-Fired Blog
More on Pizza Amore in Buffalo
May 03, 2012Here is a follow-up article on Pizza Amore (that’s a portable Forno Bravo oven) in BuffaloNews.com. They are getting some good press, and, as the article is quick to point out—the line was 10 people deep when the reporters go there. That’s nice. Though I have to agree with the reporter—the pizza could have stayed in the oven for a couple of more seconds to get a better char (and... Read More
Mussel Pizza
May 03, 2012From the NY Times, in the “Recipes for Health” column. To quote the author, “One bite of this and I’m transported to a seaside town in Italy or Provence”. Nice. If you’ve been reading FornoBravo.com for a long time, you will have heard that Pizza Frutti di Mare is one my favorites. This recipe even calls for whole wheat pizza dough. Here’s to taste and health; it can be done. Read More
Pizza Pilgrims FB oven in a Piaggio Ape
May 02, 2012This starts with a photo from the good people at Slice: Serious Eats. It’s a pizza oven in a Piaggio Ape, a classic Italian three-wheel mini truck. You see these things puttering all over the place in Tuscany. They don’t go very fast, but they have a big payload in the back. I’ve seen entire vineyards of grapes driven from the field to the winery in a Piaggio Ape (Ape... Read More
Food Truck Economics
May 02, 2012I listened to a good Podcast on Food Trucks in NYC today from NPR’s Planet Money. Did you know that 3,000 food trucks converge on the city every day? each jockeying for the best positions—and that a good parking spot can be the difference between success and failure. And with all the different zoning and land use laws, it is basically illegal for a food truck to park just about... Read More
Seasoned. Or Aged.
May 02, 2012Writing about seasoned wood got me thinking about the Italian and English words for aging, or seasoning. Italian uses stagionato for cheeses—seasoned. A quattro stagioni pizza is a four season pizza, with olives, artichokes, mushrooms and ham. This list of toppings comes from our friend in Florence, Kyle Phillips, the Italian food editor for About.com. Photo from The Italian Dish Blog. On the other hand, in English, we use aged... Read More
Proper Seasoning. Seasoned Wood That Is.
May 02, 2012I don’t think you can overstate just how important dry wood is to an enjoyable session of wood-fired cooking. Damp wood is hard (dare I say impossible) to light, it smokes when it burns (that’s because the fire needs to bake all the moisture out of the wood before it actually combusts) and it takes much longer to fire your oven for cooking. It can take all of the fun... Read More
The Napoli — Pizza Napoletana Made Simple
May 01, 2012I’ve thinking about simplicity recently. When done right, a simple product can make your life easier, maybe a little better; it can solve problems; and it can free you up to think about what you want to do—not the device you use to do it. A simple product can be relaxing to look at and a joy to use. A simple product makes innovative design, craftsmanship and sophisticated technology feel... Read More
Pizza and Food Trucks
Apr 27, 2012There was a nice article on a Food Truck with a Forno Bravo oven the other day, it is got me thinking about Food Trucks, pizza, France, rolling pins and the feudal system. Pizza Amore Food trucks are hot. The best foot truck companies have loyal customers who track their movements on Twitter and follow them where ever they go. There are food truck maps on the Web that will... Read More
Pain Pascale
Apr 24, 2012We are lucky to live within a few miles of the Trader Joe’s in Pacific Grove, CA. I really don’t know what we would do without it, as I often (and only somewhat jokingly) think our local Supermarket (Save Mart) is out to kill its patrons with artificial additives, preservatives and partially hydrogenated oils. Our favorite markets in Florence were the Co-op on Viale Europa, which is a wonderful big... Read More
