The Wood-Fired Blog
The Road Less Travelled
Mar 29, 2012We recently returned from a nice two week trip to Italy, where we were able to catch up with friends, eat really well and basically act like tourists. If you haven’t followed Forno Bravo that closely, you might not know that we lived in Florence for three years, and in fact, started the company while living there. It was great to be back, and we were quickly reminded of everything... Read More
Why Blog
Mar 28, 2012We have a number of different ways of communicating with our community of customers, dealers, Pompeii oven builders, partners, and friends. Fornobravo.com itself is a labor of love, as much as it is a company website, and we also have the FB Forum, the Wood-Fired Newsletter, the Community Cookbook, FB FAQ, Facebook, YouTube, and we host Peter’s wonderful Pizza Quest. Why blog? My response is that I am often struck... Read More
March 2012 | No. 36; Introducing Third-Gen FB Castable
Mar 10, 2012Welcome! With spring in the air, we are excited to introduce the new, third generation of FB Castable, the material we use to produce our wonderful ovens. Bottom line? All Forno Bravo ovens just got better. Our ongoing pursuit of making ovens with the best-possible materials began nearly 10 years ago, in San Gimignano, Italy … with our first little oven. I’ve written a short history of how Forno Bravo... Read More
February 2012 | No. 35; Redesigned P70 & Pizza Quest Nomination
Feb 10, 2012Welcome! Once again, we have a newsletter chockfull of wood-fired oven updates and information! The Forno Bravo team has been busy at work on our oven lines, redesigning an old favorite and creating new oven styles. We share a couple of these with you below: the Primavera70 and the Andiamo. I’m honored to pass along the news that Pizza Quest with Peter Reinhart has received a nod from the International... Read More
January 2012 | No. 34; Central Milling Flour & New Ovens
Jan 10, 2012Welcome! We at Forno Bravo hope 2012 has been good to you so far! The holidays are always a busy time for our company, but we love the work and are thrilled to welcome new oven owners to our Forno Bravo community. I’d like to take this opportunity to thank all the Forno Bravo team members for an excellent 2011 … and an already great start to 2012. Their hard... Read More
December 2011 | No. 33; Holiday Cooking & Vote for Down Under Photos
Dec 10, 2011Welcome! Happy holidays from Forno Bravo! First off, I’d like to thank all of you who recently supported our fundraising efforts for the Christopher and Dana Reeve Foundation by purchasing Team Reeve eBooks. On December 4, I completed the new running challenge I’d set: racing the California International Marathon in Sacramento in the morning (at a quick 2:55:04), and then flying to Las Vegas to race the Rock-and-Roll Marathon that... Read More
November 2011 | No. 32; Toscana G, Gift Guide & Community Cookbook Update
Nov 10, 2011Welcome! Well, the holiday season is upon us! Schedules fill up, and the days fly by with so many activities and to-dos. We hope cooking in your wood-fired oven affords you some fun, relaxing times with family, friends and neighbors. (Even if it’s too chilly for everyone else to join you outside, they’ll certainly appreciate the goodies you bring to them indoors!) Speaking of outdoor activities, I am doing a... Read More
October 2011 | No. 31; Spring in Australia & Down Under Photo Contest
Oct 10, 2011Welcome! While many of us here in the United States are preparing for or already enjoying “sweater weather,” our friends Down Under are welcoming springtime! And the cycle of the seasons continues… We mentioned in our previous newsletter that we would soon have an exciting announcement about Forno Bravo in Australia to share – and now we can tell you that news: We have appointed a new distributor in Australia,... Read More
September 2011 | No. 30; The Greek Wood Oven and Fire Wood
Sep 10, 2011Welcome! Ah, September. The month marks so many things: the close of summer, back-to-school time, a chance to recommit to work or other pursuits after (we hope) a little downtime, an ideal opportunity for reflection. On a personal note, we’ve been doing a lot of our own reflecting lately, as we dropped our oldest daughter off at college this month – a huge transition for us, but such an exciting... Read More
