Press Releases
LV Review Journal
Sep 08, 2004Wednesday, September 08, 2004 Copyright © Las Vegas Review-Journal FIRE IT UP: A Piece of the Pie Having a home pizza oven increasing in popularity By HEIDI KNAPP RINELLA REVIEW-JOURNAL Some retired police officers move to Las Vegas and go to work in the security department of a casino. Others buy a golf cart and go to the course daily to perfect their swing, or spend hours at a time... Read More
UK Facility Open
Aug 17, 2004Contact Information Alf Armstrong alf@fornobravo.com 44 0798410528 (UK) 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 UK Chefs and Families; Opens UK Facility Company Partners with Highly Respected UK Oven Builder Alf Armstrong to Make Italian Pizza Ovens Readily Available in Britain Penrith, Cumbria and San Gimignano, Italy — August 17, 2004. Forno Bravo, a global... Read More
Jim Hatch on Connecticut NPR
Aug 12, 2004Contact Information Jim Hatch colonelcorn76@yahoo.com James Bairey james@fornobravo.com 39 333 175 0459 (Italy) 1 800 407 5119 (U.S.) Pompeii Oven Co-Creator Jim Hatch Talks About Wood Fired Cooking with Faith Middleton on Connecticut NPR Station WPRN Hartford, CT – August 12, 2004. Jim Hatch, the co-creator of the Pompeii Oven took part in a fun conversation with Faith Middleton on the pleasures of wood fired cooking, and the different ways... Read More
Press Release 070104
Jul 01, 2004For Immediate Release Contact Information James Bairey james@fornobravo.com 39 333 175 0459 (Italy) 1 800 407-5119 (U.S.) Forno Bravo Unveils Pompeii Oven, Brings Ancient Rome Back to Life Company Posts Free Plans on the Internet to Build a Replica of the Original Pompeii Wood Fire Brick Ovens Healdsburg, CA and San Gimignano, Italy — July 1, 2004. Forno Bravo, a California company that imports Italian wood fire ovens to the... Read More
Forno in news: Star Tribune
Jun 23, 2004If you build it … Pizza lovers who are handy around the house might find that building a backyard brick oven is right up their alley. Forno Bravo has a free e-book that gives step-by-step instructions, including photos and graphics, on how to construct an oven using standard building materials. When it’s finished, you should be able to cook a crispy crust pizza in just 90 seconds — at 800... Read More
The Huntsville Times
Jun 23, 2004From Italy, with love Nostalgia puts Naples native in the mood for a brick pizza oven Wednesday, June 23, 2004 By KATIE BYERS For The Times, ksbyers@knology.net Al Apice loves his pizza. More specifically, he loves what he considers true pizza – the wood-fire-cooked variety with simple, fresh ingredients – that’s a staple of his hometown of Naples, Italy. Even using traditional recipes in his conventional oven, he never could... Read More
The Cincinnati Post
Jun 17, 2004Thursday, June 17, 2004 Italian pizzas follow ‘specs’ Staff and wire reports As you might have heard from friends just back from Italy, the pizza experience is not quite the same in the home of its invention. The pizza as Americans know it has been, well, Americanized. There’s the husband of a woman who had enrolled in an Italian cooking school one summer. He just wanted a pizza with... Read More
Press Release 061405
Jun 14, 2004June 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
Star-Telegram
Jun 02, 2004Fort 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
