The Wood-Fired Blog
February 2010 | No. 12; Stands & Enclosures, FB in Europe
Feb 10, 2010Welcome! Greetings, Forno Bravo community! In this month’s Wood-Fired Newsletter, we focus on oven stands and enclosures – elements that allow you to design and customize your oven exactly how you wish. The options are near-limitless, giving your imagination a chance to run wild … before you even begin dreaming up recipes. Take a look at the article to the right for a number of design resources. On the subject... Read More
December 2009 | No. 10; Year-End Review & the New Giardino Series
Dec 10, 2009Welcome! Happy holidays from your friends at Forno Bravo! For many of us, the holiday season offers an opportunity to reflect upon the past year and to pass along our gratitude to those who helped make the past 12 months fun, enjoyable and meaningful. In this spirit, I’d like to thank all of you who are part of the Forno Bravo community for a wonderful 2009. Our company and product... Read More
November 2009 | No. 9; No Assembly Required
Nov 10, 2009Just like that… the holiday season is upon us! If you’re looking for a unique, fun, truly stand-out gift, we hope you’ll consider giving a Forno Bravo assembled oven to that special person on your list. With our fully assembled, ready-to-cook ovens, you give the gift of Vera Pizza Napoletana — not a huge home improvement project! The phrase “No Assembly Required” can be a wonderful treat in itself on... Read More
October 2009 | No. 8; Talking Temperature
Oct 10, 2009Welcome! Happy October! In this edition of the Wood-Fired Newsletter, we’re talking temperature. No, not the changing temperatures that come along with a new season. We’re focusing on the temperatures inside Forno Bravo ovens: how to manage your fire and oven temperature, how heat works in a wood-fired oven, what type of food cooks best in which cooking environment. In other heat-related news, we’re excited to add three new products... Read More
September 2009 | No. 7; The Primavera Issue, Take Two
Sep 10, 2009Welcome! With the long, bright days of summer giving way to the cool, soft days of fall, we at Forno Bravo ask: What better way to warm your spirits – and fill your stomach – than with delectable food cooked in an authentic wood-fired oven? Bask in the oven’s warm glow and get ready for the winter ahead by preparing all manner of treats, from Pizza Napoletana or freshly baked... Read More
April 2009 | No. 6; The Artigiano Brick Oven
Apr 10, 2009Wood-Fired News: The Artigiano Brick Pizza Oven I think of this as our “back to the basics” edition of the Wood-Fired Newsletter. In this issue we will be talking about the Forno Bravo Artigiano, a real brick pizza oven, along with some good theory on how pizza ovens and other wood-fired ovens work. In many ways the Artigiano oven is the inspiration for Forno Bravo. Many years ago we were... Read More
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
