The Wood-Fired Blog
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
Sonoma County Showroom Opens
Oct 05, 2006FOR IMMEDIATE RELEASE Press Contact: Tammy Murphy Forno Bravo, LLC (800) 407-5119 tammy@fornobravo.com Forno Bravo Opens Sonoma County Showroom October 5, 2006. Windsor, CA. Forno Bravo, LLC, a leading provider of Italian-made pizza ovens for pizzerias, restaurants and homeowners, opened a new showroom in Northern California, where you can see and touch the various Forno Bravo ovens, and see the different styles and sizes. The display ovens are set on... Read More
Metal Pizza Oven Stand Introduced
Sep 05, 2006FOR IMMEDIATE RELEASE Press Contact: Tammy Murphy Forno Bravo, LLC (800) 407-5119 tammy@fornobravo.com Forno Bravo Introduces Metal Pizza Oven Stand September 5, 2006. Windsor, CA. Forno Bravo, LLC, a leading provider of Italian-made pizza ovens for pizzerias, restaurants and homeowners, has gone into production with a metal oven stand. We’ve called it the Cucina. It is a 4″ hearth tray with angle iron legs. The tray has a structural support... Read More
Forno Bravo Talks about Wood-Fired Cooking on NPR
Jul 05, 2006FOR IMMEDIATE RELEASE Press Contact: Tammy Murphy Forno Bravo, LLC (800) 407-5119 tammy@fornobravo.com Forno Bravo Talks about Wood-Fired Cooking on NPR Affiliate KRCB Jul. 5, 2006. Windsor, CA. Forno Bravo, LLC founder James Bairey was the guest on the local NPR affiliate in Sonoma county (KRCB) this weekend. The host is Michelle Anne Jordan, a popular local food writer and brick oven fan. You can hear the Podcast of Michelle’s... Read More
