Welcome!
Although it is officially spring, sometimes Mother Nature can get our hopes up with a warm stretch only to have them crash with a good wallop of snow or rain! Take advantage of dry weather you have and fire up your oven to enjoy this month's guest chef recipes.
In this month's newsletter, learn about our continued investments in improvements to our websites and product lines including new features in the Forno Bravo Store, Forum improvements and a new look for the Bella Outdoor Living website.
We are always happy to answer questions about Forno Bravo products or wood fired cooking! You can always reach us through an email from the website or call us during business hours at (800) 407-5119. We're happy to help!
On with the news!
The Forno Bravo Team
Community Cookbook
This month, our guest chefs offer a variety of cuisine cooked with their Forno Bravo and Bella ovens. Here's the latest from Chef Lea, Brigit Binns and Chef Todd:
Chef Lea Bergen
Seafood Paella
Paella is a perfect dish to prepare in the wood-fired oven, since one of paella's most basic and traditional features is that it must be cooked over live fire. And as you have probably experienced while using your wfo, the best results require timing, patience and a bit of joie de vivre. So don't feel compelled to follow the recipe like a soldier. The sequence of steps is important, but whether you use mussels, clams and fish or shrimp, lobster and scallops (or any other combination of fish, meats or vegetables) is totally up to your taste, your pantry and your own whims. Read more…
Ci sentiamo presto!
Lea
Brigit Binns
Spinach, Mushroom & Egg Pie
Eggs aren't just for breakfast! In fact, you can put an egg or two onto almost any pizza, as long as you build up a low "wall" from the other toppings, so the egg will be contained in place until it's (just slightly) cooked. When you cut, the runny yolk will mix together with the crust, spinach, and mushrooms. Read more...
Let the revels begin!
Brigit
Chef Todd
Coal Roasted Beet Salad
I love this time of year, beets are popping out of the earth, spring has officially sprung and gardens are green with new growth! Beets have that inherently sweet backdrop, perfectly balanced by their natural earthiness. In this very simple presentation you will highlight the sweetness while adding the carmel complexity of balsamic. It has recently become cool to leave the more fiberous skin on the beets when you serve them… I am a fan of this technique, but you make the call. The other part of this recipe is that you really want a solid base of embers that you can throw the beets wrapped in foil right into the embers… They caramelize wonderfully and you'll find absorb the smokey yum yum of your oven. Read more…
Be great! And may your table always be full!
Chef Todd
Bella Outdoor Living Launches New Website
Welcome back to the world of living outdoors, beautifully! We are excited to launch a new website for Bella Outdoor Living to showcase these beautiful stainless steel pizza ovens. The new website offers a focused, simplified look and feel, and provides updated information and resources including a cookbook and dealer locator. Bella ovens combine the simplicity and ease-of-use of a grill with the fun of authentic Italian wood fired cooking. Available in six sizes, these ovens offer faster heat up and cool down times and come on a wheeled cart making them completely portable. Learn why Bella could be the right pizza oven choice for you at www.bellaoutdoorliving.com.
Forno Bravo Store Upgrades
We recently simplified your shopping experience in the Forno Bravo Store with a new store layout and improved filter options. Our goal is to further streamline the store with the ability to configure ovens and add custom options right on the product page. Our pricing engine will update the price dynamically as you make selections on an individual oven so you can immediately see the price difference. Shop now!
In This Issue
Community Cookbook
Product Spotlight
New Bella Outdoor Living Website
New Store Navigation
Pizza Quest Recipe
Product Spotlight: Primavera
The popular Forno Bravo Primavera, with its beehive design and Tuscan finish, has become an icon in the world of wood fired ovens. Built from the Giardino kit, the Primavera is a versatile assembled oven perfect for families who want the pizza oven experience without a construction project. Using the steel powder coat stand or setting it on a grill island, the Primavera is a simple solution to complete your outdoor living space. Either the 24" or 28" cooking floor is ample space to keep a pizza party moving along when the oven heats up to 900 degrees. Because of its popularity, Forno Bravo maintains an ongoing inventory of the Primavera so you can order yours today!
Forno Bravo Curing Service
Last month we announced a new curing service from Forno Bravo that allows residential and commercial customers to order assembled wood fired pizza ovens pre-cured and ready to use upon delivery. The news is so big, and the reaction so positive, we wanted to announce it again!
Most customers know that a refractory wood fired oven has to undergo a curing process to drive moisture out of the material and prepare the dome for the high temperatures required to bake true Pizza Napoletana. Our new pre-cure service on assembled ovens prior to shipping is being met with tremendous enthusiasm, and customers are very excited about the time savings the service provides. If you'd like more information on the curing service, call us at (800) 407-5119.
Forum Migration to New Server
The Forno Bravo Wood Fired Oven Community Forum continues to provide a knowledgeable resource for just about anything regarding a wood fired oven. The Forum currently hosts over 24,000 members with over 4,000 topics ranging from design and installation to oven management and recipes. Much of the content consists of pictures that members post of their oven build and outdoor living space. To accommodate the traffic volume and improve load time performance for users, Forno Bravo is investing resources to dedicate a web server to the Forum. The migration to the Forum was completed the week of March 28, 2016, and users have reported a marked improvement in speed and performance. We invite you to browse the Forum and, if you want to participate, register to ask questions or offer your own experiences and expertise.
Attention Commercial Customers!
Forno Bravo has partnered with Gaylord Industries to develop a Type 1 ventilation hood designed specifically for Forno Bravo commercial assembled ovens. Availability is expected by May, 2016. Stay tuned for details!
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Pizza Quest with Peter Reinhart - Neapolitan Pizza Dough Recipe
I've been receiving a lot of requests for a proper VPN Napoletana dough. I've posted this previously on the Forno Bravo site, but wanted to be sure I also made it available here on PizzaQuest — especially in light of Brad's recent post on making Margherita pizzas in two different ovens. Enjoy!!
Peter Reinhart
