Welcome!
The summer is upon us and we can't think of a better reason to plan a party around a wood fired pizza oven! This month, our chefs prove you can get creative with pizza and cook more than a pie in a wood fired oven. The Summer Recipe Contest is still going on, so share your recipes with other wood fired enthusiasts for a chance at a shopping spree in the Forno Bravo Store. Learn about the Newsroom addition to our website and meet our new Brand Ambassador, Leo Spizzirri.
We hope everyone had a fun and safe 4th of July holiday, and wherever you're celebrating this summer, we hope there's a wood fired oven to use! We're always available to answer questions or point you in the right direction. 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
This month our chefs have developed wood fired recipes that are sure to be a hit at your summer get togethers! Fire it up!
Chef Lea Bergen
Crab and Artichoke Savory Bread Pudding
Isn't it frustrating to let the oven's residual heat go to waste? Here's a recipe that gives you the opportunity to make a delicious brunch dish for the next day, after you've cooked up a feast the night before.
I had a pizza festa on a recent Saturday night for some friends who were staying with us for the weekend. I made a dozen assorted pies, but a few of them weren't eaten (doesn't it seem like the whole country is on a diet?) so I thought I'd do my usual post-pizza breakfast—crack a couple of eggs on top of each pie and slide it into the oven.
Then I had a little wine-induced brainstorm. My freezer contained the goods—half a pound of lump crab and frozen artichokes. I had some day-old bread, too, so I whipped up this bread pudding while my pals were cleaning the kitchen. A little cutting, mincing, seasoning and mixing and the next morning it turned into breakfast applause. Read more…
Ci sentiamo presto!
Lea
Brigit Binns
Potato and Radicchio Wood Fired Pizza
Potatoes are not a typical pizza topping in the USA, but the cutting-edge pizzerias of Rome and Naples love to add the starchy root to a crisp and golden pie. Here, the blissful flavor of charred radicchio and the salty tang of prosciutto provide an earthy balance, while cool fresh mozzarella and a whisper of fresh oregano ties it all together into happy harmony. Read more…
Let the revels begin!
Brigit
Brad English
Wood Fired Meatball Pizza
The English family pizza - the one we can always agree on when we're out together - has always been basically a meat lovers pizza, but for us it starts with meatballs. This is a very under appreciated or under used pizza topping. We finish our family pizza with canadian bacon, salami and/or sausage. I fight for some green peppers once in a while and get that through if the kids are off their game, but I'm A-Ok going meatball and friends any day of the week. Read more…
Enjoy!
Brad
Faces At Forno Bravo
Due to the company's growth, we have made some changes in roles and responsibilities and added a new position to better serve our customers.
Forno Bravo would like to welcome our new Office Manager, Michelle Lem, to the team! In her role, Michelle will be handling accounting, human resources and overseeing our customer service department. Michelle has an extensive background in all aspects of accounting and office management. She graduated from Salinas High School and is completing her degree in accounting, finance and administration.
We are pleased to announce that Soraya Vallecillo will take on the role of Sales Team Lead. In her new role, Soraya will coordinate and coach the sales team, oversee ticket response times, and act as the first customer escalation point and primary contact for commercial sales. Soraya was born in San Francisco and came to Salinas in 1989. She attended Notre Dame High School and is currently finishing her degree in business. She started working at Forno Bravo in 2010 and fell in love with the company from the start. She has two children and has a passion for writing and music.
Maricela Mendoza will be taking over as the Dealer Representative interfacing with our dealer network and coordinating dealer quotes and orders. Maricela was born and raised in Guanajuato, Mexico, lived in Naples, Florida, through her teenager years then moved to Salinas in 2009. She received her Associates Degree in Social and Behavioral Sciences in 2014 and started working at Forno Bravo the same year. She has a two-year-old toddler that keeps her hands full at home!
Additionally, Anthony Rodriguez has been promoted to Shop Foreman for all masonry and assembly functions. Anthony is responsible for managing workflow, executing the production schedule, overseeing daily shipping logistics and post-sale technical support. Anthony has worked at Forno Bravo since October of 2011 in various capacities and increased responsibilities. His cross-functional knowledge and expertise is an asset as Forno Bravo continues to grow.
In This Issue
Summer Recipes from our Chefs
Summer Recipe Contest
Forno Bravo is Growing
John Arena's Dough Philosophy
FBTV with Leo Spizzirri
Free Shopping Spree! Summer Wood Fired Recipe Contest
Don't miss your opportunity for a shopping spree in the Forno Bravo Store! When you share your favorite wood fired recipe in the Forno Bravo Community Cookbook, you could win a $75 gift certificate to the Forno Bravo Store! Need a new oven tool? How about some terracotta bakeware to make Lea Bergen's bread pudding recipe? Enter your recipe in the contest from now through July 30, 2016 and the choice is up to you!
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.
Forno Bravo Newsroom
Forno Bravo has established an online Newsroom where you can find the latest news stories, press releases and events in one location. The Newsroom, powered by newsline360.com, dynamically links news about Forno Bravo to journalists, customers and channel partners in real time. Anyone who follows the Newsroom gets notified when there is new information posted (click the icon with the "N" at the top of the newsletter). This new feature to the Forno Bravo website is a great way for us to reach journalists, bloggers and consumers who are interested in the many facets of Forno Bravo wood fired pizza ovens. Check out the Forno Bravo Newsroom at https://www.newsline360.com/
fornobravo.
Product Spotlight: Vesuvio Tiled Pizza Oven
In the style of an Italian pizzeria, the Forno Bravo Vesuvio pizza oven is a versatile option for anyone looking for design and function. The beautifully tiled Vesuvio features a traditional center vent system where hot air exhausted from the oven is routed back over the oven dome and then vented through a stainless steel chimney pipe in the center of the dome. This ventilation method evenly and efficiently heats the dome and maintains the high temperatures required for baking Pizza Napoletana.
The Vesuvio assembled pizza ovens are hand-crafted from the Casa Series oven kits and are available in four sizes: 32", 36", 40", and 44" round cooking floor with a 6" landing. This oven can be installed indoors or outdoors on a decorative powder coated steel stand or a site-built concrete block stand. Standard tile colors are red and black, but you can show your personal taste by customizing the colors and even adding a name or logo.
The Vesuvio pizza ovens are perfect for weekend entertaining and weekday cooking for your family! Interested in seeing the cost of a Vesuvio oven shipped to your house? Use our FB FastQuote system to get a complete quote in seconds — including shipping costs!
Sneak Peek! FBTV with Leo Spizzirri
Meet our new Brand Ambassador, Leo Spizzirri, a Maestro Pizzaiolo, dough specialist and member of Tony Gemignani's "World Pizza Champions." Leo hosts a new program for Forno Bravo called "FBTV with Leo Spizzirri" that is part education, part business and a whole lot of fun. Leo will be joining the other chefs on our Chef Panel, but until his oven arrives, he's highlighting other Forno Bravo oven owners and their wood fired catering business. Take a peek of what's to come on our new YouTube channel, Pizza-You, where you'll find "FBTV with Leo Spizzirri!"
Not Signed Up For Our Wood Fired Newsletter?
Subscribe ToLooking For Back Issues?
View The Archive
Pizza Quest with Peter Reinhart — Guest Column by John Arena
John Arena is not only one of the top pizza experts in the world (he even teaches an accredited course on pizza history at the University of Nevada), and the owner of the famous Metro Pizza Restaurants in Las Vegas, but is also a regular guest columnist on PizzaQuest.com. This month's column addresses what John calls the "Holy Grail" of pizza: the dough. Whether you already think you make the best crust in the world or would like to know how to get there, you will want to take a look at John's sage advice in his column, "Do's and Doughn'ts". Read more…
Peter
