Pizza Oven
Dan’s Stuffed Pepper Recipe
Oct 17, 2012We made Dan’s stuffed pepper recipe tonight, and it was great. The fresh tastes of the tomatoes and peppers, the creamy tang of the feta and the crunch of the roasted walnuts. Really nice. Thanks, Dan. Read More
The Napolino is Here.
Oct 15, 2012Exciting news. We have finished the Napolino and it is now available for sale. Wahoo. The Napolino ovens are available in two sizes (24″ and 28″), with and without the black powder-coated stand — so that you can set it on a custom stand or a BBQ island, or use our stand and set it on your patio. It just looks so cool; we’re really excited. It comes standard... Read More
Mozzarella di Bufala on the Cover of the NY Times
Oct 11, 2012Talk about fond memories. We stayed at an Agriturismo in Paestum in Campania years ago, when the kids were still small, and we had a wonderful time. The grounds were beautiful, the food was great, the other families staying at the inn were interesting, the Magnia Grecia ruins were excellent — and the Agriturismo has a herd of water buffaloes for mozzarella di bufala. Makes me wish the kids we... Read More
Napolino. It’s Almost Here.
Oct 02, 2012One of the fun things about writing a blog, and hopefully for you reading blogs, is that we can give you access to our thinking and to some of the interesting things that are going on behind the scenes. As the writer, I get to bend some of the rules for what we share with our community — and when. We get to leak our own products and services before... Read More
Stanley Tucci’s Pizza Oven on the Cover of the NY Times
Oct 02, 2012Very nice. Stanley Tucci’s pizza oven is on the cover of the NY Times. They say that it was “made in Italy”; I’m pretty sure it’s a Forno Bravo Artigiano (it is made in Italy) — though I’m not 100% certain. We do have a Stanley Tucci as a customer, but who know if it’s the same Stanley Tucci. The oven looks very nice, and I’m a big Stanley Tucci fan.... Read More
Pizza Oven Design — Ventilation Options. Both Good and Bad.
Oct 01, 2012Building on my postings the last couple of days on oven design and innovation, I wanted to follow up with some thoughts on pizza oven ventilation design. In general, there are a couple of different methods, including two that are quite widely used, and a couple that you need to avoid — whether you are building your own oven, putting a pizza oven kit or assemble oven in your backyard,... Read More
Innovating the Pizza Oven; Part II
Sep 30, 2012In yesterday’s posting about the Ovens from Napoli, I found myself writing and thinking about the companies that make pizza ovens, and their underlying organizational and design philosophies. And whether they are innovative or traditional; pushing the state-of-the-art or still making their grandfather’s pizza oven. One of the first things that struck me was how virtually every other pizza oven company is deeply rooted in the past, and how much... Read More
Anthony Falco Roberta’s in Brooklyn
Sep 30, 2012We just received this from Joseph at The Fire Within, and wanted to share it with you. Anthony Falco Roberta’s in Brooklyn Pier 17 south street seaport free concert sponsored by bud light lime. 600 pizzas in 4 hours! In a portable Forno Bravo oven. That’s pretty cool. You can read More About Anthony Falco. Read More
Boston 2 Big Sur #4
Sep 29, 2012I’m in. At least I know where I am going to be in April 2013. Now, we just need to good weather. Of course, you can always help us raise money for the Christopher Reeve Foundation by buying one of the Forno Bravo eBooks. Read More
