The Wood-Fired Blog
March 2009 | No. 5; Pizza Stone Pizza eBook
Mar 10, 2009Wood-Fired News: The New Pizza Stone Pizza eBook The are so many good reasons to use a Pizza Stone, it is difficult to know where to start. For many wood oven afficionados, our love affair with pizza and hearth bread wood-fired cooking started with a pizza stone. The migration from a basic department store pizza stone, to a high-end pizza stone, to a wood oven is natural. Everything you learn... Read More
February 2009 | No. 4; The Primavera Oven
Feb 15, 2009Wood-Fired News: The Primavera Oven Edition This is a particularly important and exciting edition of the Forno Bravo Wood-Fired Newsletter, as we are introducing the Primavera oven. More than just a new wood-fired oven, the Primavera oven represents a whole new class of wood oven. It’s the world’s first fully-featured Italian-style oven to require no installation and no special equipment to set it up. It is light enough to set... Read More
January 2009 | No. 3; The Caputo Rosso
Jan 10, 2009The Wood-Fired Newsletter: The Caputo Rosso Edition Welcome to 2009 and a new year of wood-fired cooking! We have had many exciting new developments over the past few months at Forno Bravo, and we are thrilled to be bringing them to you with our Wood-Fired Newsletter. We are happy to announce that we are now stocking Caputo Rosso Pizza Flour from Molino Caputo in Naples. They recently started providing this... Read More
June 2008 | No. 2; Extra Virgin Olive Oil
Jun 10, 2008The Wood-Fired Newsletter: Olive Oil Edition Greetings! Wood-Fired Cooking and Extra Virgin Olive Oil are made for each other. Many of the authentic Italian dishes we all enjoy, from pizza and schiacciata to white beans and baked pasta all find their heritage in the countryside, with great quality ingredients, great olive oil and a brick oven. Nothing can beat the taste of vibrant, green olive oil, sampled fresh from the... Read More
May 2008 | No. 1; The Inaugural Edition/Forno Bravo CD ROM
May 10, 2008Welcome to the Wood-Fired Newsletter Greetings! Our inaugural Forno Bravo Wood-Fired Newsletter includes our Perfect Pizza Dough by weight recipe, the Forno Bravo CD ROM, new Deruta Italian ceramics and a special offer on Molino Caputo pizza flour and San Marzano tomatoes. Our goal is to be informative and helpful. We also want to let you know that FornoBravo.com continues to grow, and now offers hundreds of Pizza Oven Photos.... Read More
e-Book that Shows Homeowners How to Build Backyard Italian Pizza Oven
Mar 21, 2007FOR IMMEDIATE RELEASE Press Contact: Tammy Murphy Forno Bravo, LLC (800) 407-5119 tammy@fornobravo.com Forno Bravo Introduces e-Book that Shows Homeowners How to Build Backyard Italian Pizza Oven Complete Set of Building Plans Available for Free Download; Free On-Line Support Group March 21, 2007. Windsor, CA. Forno Bravo, LLC, a leading provider of Italian-made pizza ovens for pizzerias, restaurants and homeowners, today announced a new e-Book that shows homeowners how to... Read More
Hearth Bread e-Book
Feb 21, 2007FOR IMMEDIATE RELEASE Press Contact: Tammy Murphy Forno Bravo, LLC (800) 407-5119 tammy@fornobravo.com Forno Bravo Introduces Wood-Fired Hearth Bread e-Book Feb 21, 2007. Windsor, CA. Forno Bravo, LLC, a leading provider of Italian-made pizza ovens for pizzerias, restaurants and homeowners, and Mary G’s have collaborated on a great on line book (PDF) on Wood-Fired Hearth Bread. Jim has created some great material on everything from technique and temperatures to recipes,... Read More
Pompeii Oven Door
Feb 05, 2007FOR IMMEDIATE RELEASE Press Contact: Tammy Murphy Forno Bravo, LLC (800) 407-5119 tammy@fornobravo.com Forno Bravo Introduces Pompeii Oven Door Feb. 5, 2007. Windsor, CA. Forno Bravo, LLC, a leading provider of Italian-made pizza ovens for pizzerias, restaurants and homeowners, introduced the Forno Bravo door. It is a steel door, painted with heat resistant paint. It is 20″W x 12.5″H at the center and 10″H at the corners. It has a... Read More
SuperIsol Under Oven Insulation Introduced
Feb 05, 2007FOR IMMEDIATE RELEASE Press Contact: Tammy Murphy Forno Bravo, LLC (800) 407-5119 tammy@fornobravo.com Forno Bravo Introduces SuperIsol Under Oven Insulation Feb. 5, 2007. Windsor, CA. Forno Bravo, LLC, a leading provider of Italian-made pizza ovens for pizzerias, restaurants and homeowners, introduced SuperIsol, an engineered Calcium Silicate insulating board made for industrial applications, such as aluminum melting and holding furnaces. It’s about twice as efficient as pure vermiculite board, and more... Read More
