June 14, 2004 Contact Information James Bairey james@fornobravo.com 39 333 175 0459 (Italy) 1 800 407 5119 (U.S.) Thin Crust or Thick? Forno Bravo Helps End Debate on What is a True Neapolitan Pizza Company Posts English Translation of Italian Government Specification for Vera Pizza Napoletana on Internet Healdsburg, CA and San Gimignano, Italy — June 14, 2004. Forno Bravo, a California company that imports Italian wood fire ovens to... Read More
Fort Worth Star-Telegram (TX) June 2, 2004 Grill of your dreams It’s not just a grate on legs anymore. No, the outdoor kitchen is a home resort, complete with wet bar, flat-screen TV, and waterfall. AMY CULBERTSON Star-Telegram Food Editor The backyard barbecue has come a long way, baby. They’re calling it the “home resort’ these days, and what it means is that the trophy kitchen is moving... Read More
May 17, 2004 Contact Information James Bairey james@fornobravo.com 39 333 175 0459 (Italy) 1 800 407 5119 (U.S.) Forno Bravo Brings Italian Brick Oven Cooking Experience to American Chefs and Families California Company Combines Authentic Hand-Made Italian Pizza Ovens with Space-Age Thermal Technology to Bring Old-World Cooking Experience to American Healdsburg, CA and San Gimignano, Italy a^??g May 17, 2004. Forno Bravo, a California company that marries old-world cooking traditions... Read More
Pz.D—Doctor of Pizza, summa cum fungis by Jeff Matthews Scholars of world literature will recall that in Faust, Goethe’s protagonist laments that even though he has studied philosophy, law, medicine, and theology, he felt that he knew nothing. Especially, he complained (in an unpublished revision), “I can’t make pizza worth a damn!” This is why Goethe undertook his famous Italian Journey. Unfortunately, the only worthwhile thing he wrote on... Read More
