Welcome!
We hope this summer weather has provided opportunities to enjoy a wood fired meal with family and friends. With back-to-school days approaching and finishing up vacations, now is the time to treasure the final days of summer and look ahead to the crisp days of fall.
On that note, this month we are featuring the Toscana Series of pizza ovens, like the oven Chef Lea uses for her recipes, that make the perfect addition to your backyard when hosting a Sunday afternoon football gathering. In this newsletter, we've added a new ThrowBack Recipe (#tbr) to our Community Cookbook section just as a reminder of the excellent wood fired recipes available to you on our website. Have you been meaning to send us your recipe for the Summer Recipe Contest? Good news: the contest has been extended until the end of September so there's plenty of time to enter your recipe and photo!
If you've been thinking about making a Forno Bravo wood fired oven part of your outdoor lifestyle, now is a great time to pull the trigger. Please feel free to contact us if you have any questions. If you're already enjoying the wood oven lifestyle, stay in touch with us through the forum, social media or contact us through an email from the website or a phone call during business hours at 800-407-5119.
The Forno Bravo Team
Community Cookbook
Chef Todd will be taking a hiatus from the Community Cookbook for the fall due to professional commitments, but we look forward to his return in early 2017. Enjoy these new recipes from Chef Lea and Brigit Binns!
Chef Lea Bergen
Triple-Apricot Chicken Tangine
Stone fruit season is my favorite time of the year. One of the most difficult fruits to find is an aromatic, sweet apricot. When I lived in California's Sonoma County, I knew a terrific produce guy at Oliver's Market who would always find me at least one flat of Blenheim apricots, the most delicious and perfect of fruits. This year, however, in the beautiful Hudson Valley, the weather knocked out all the stone fruit blossoms so there are no stone fruit this season. Nevertheless, I found a few 'cots from New Jersey that had a pleasant fragrance and sweet/tart flavor that made this dish a star. Read more...
Ci sentiamo presto!
Lea
Brigit Binns
Leek Jam, Meyer Lemon, Anchovy, Black Olive and Dill Flatbread
In keeping with my desire to cook outside of the box when it comes to flatbreads, here is a real flavor-palooza of a pie, that is (yes, Virginia) actually cheese-free! The leek jam does take a little time, but the result is worth it, and I encourage you to make double or triple the recipe, then freeze it in smaller containers so that when the urge strikes, you'll be ready to pull and stretch your way to wood oven bliss. Read more...
Let the revels begin!
Brigit
ThrowBack Recipe #tbr
We thought we would brush off the dust on some great recipes from the Wood Fired Newsletter archives. Here's a throwback recipe of Chef Bart's from June 2015, using Bianco DiNapoli canned tomatoes from the Forno Bravo Store. To encourage you to try it out, all Bianco DiNapoli tomatoes in the Forno Bravo Store are 10% off through August 31, 2016!
Whole/Crushed Tomato Pizza Sauce
Pizzeria Bianco in Phoenix is considered to be some of the best pizza in the country, and some would even argue it is the best in the world. Among his many accolades, Executive Chef and Owner Chris Bianco is passionate for placing a significant emphasis on sourcing and using the highest quality ingredients. As such, he diligently works to ensure his flour, cheese, and tomatoes are the very best. On his quest for the perfect tomatoes for his pizza and pastas, Chris partnered with successful California family farmer Rob DiNapoli. Together they launched Bianco DiNapoli tomatoes. Their mission is to celebrate California's agricultural heritage and to "connect the dots from seed to field" to yield the perfect tomato for your pizza making. Read more...
In This Issue
#tbr plus new recipes from our Chefs
Extended! Summer Recipe Contest
New Pizza Quest Webisode Series
Extended Summer Wood Fired Recipe Contest
We know there are a lot of ovens firing up this summer and cooking some incredible pizza. Do you have a special twist on an old favorite? Share it with other backyard chefs and you could win our recipe contest! Because the summer is still going strong, we are extending the contest through September 30. Remember, the winner receives a $75 gift certificate to the Forno Bravo Store.
It's easy to enter: submit your recipes through the Forno Bravo Community Cookbook "Submit a Recipe" button or email it to sales@fornobravo.com. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter and Pinterest pages. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
FBTV on fornobravo.com
In an ongoing effort to help our customers and people researching wood fired ovens find video content on our website, we reorganized our videos into one location called "FBTV." FBTV is organized into channels that contain playlists of videos that pertain to that playlist topic. FBTV is a great visual resource for information on wood fired cooking, oven installation and how to use a wood fired pizza oven. We will be adding new content regularly and invite you to explore the wealth of information on FBTV!
Product Spotlight: Toscana Series Assembled Pizza Oven
The Toscana Series assembled pizza oven family is based on our Casa2G Series cast refractory pizza oven kits. These pizza ovens combine the outstanding cooking performance of the Casa2G ovens with the convenience of a fully assembled pizza oven that you can just set in place and fire up. The pizza ovens are finished in three enclosure designs, each with a true brick arch and oven landing, including a dome roof, a gabled roof, or hipped roof. Each Toscana design is available in four sizes: 32", 36", 40", and 44" round cooking floor with an 8" oven landing.
This fully assembled pizza oven is the perfect choice for homeowners who do not want to manage or wait for an on-site installation process or may want to take their oven with them when they move. Each Toscana Series pizza oven is fully finished with a painted, weather-proof hand-crafted smooth stucco covered enclosure in either a warm Mediterranean "giallo"(yellow with a golden Tuscan glaze), or terracotta (a warm clay color with a brown glaze) color. You can even order your Toscana to be pre-cured so it's ready to use when it arrives!
The Toscana wood fired pizza ovens can be set on either the Forno Bravo Cucina modular oven stand frame, on a site-built concrete block stand.
Interested in seeing the cost of a Toscana oven shipped to your house? Use our FB FastQuote system to get a complete quote — including the oven and shipping costs — in seconds. Order your Toscana in time for a Labor Day pizza party!
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Pizza Quest with Peter Reinhart — New Webisode Series!
A few years ago, while exploring the Denver pizza scene (see our recent webisode series on Marco's Coal-Fired Pizza), our friends at The Fire Within told us about a pizzaiolo who was using one of their mobile pizza units (made with a Forno Bravo oven, of course). He was parked right on the famous 16th Street Mall in downtown Denver, just at the base of the iconic clock tower on Arapahoe Ave. We had to check it out and that's how we met Dave Bravdica: chef, pizzaiolo, caterer, entrepreneur and founder of Brava Pizzeria della Strada. We spent about three hours filming with Dave, sampling his fabulous pizzas and also his signature oven roasted porchetta sandwich (more about that in a future webisode), and learning about his quest to feed lots and lots of people with the foods he learned to make in Italy. Join me in this introduction to Brava Pizzeria! Read more...
Peter
