Welcome!
This month's wood fired newsletter features a new recipe from Chef Brigit. Also, the winner of our Summer Recipe Contest is announced.
Now with over 200 recipes in our Community Cookbook, there are many "hidden gems" that have never been posted in our newsletter; so we decided to introduce "retro-recipe." Don't miss a classic wood fired recipe.
We are pleased to introduce Chef Nicolas Torrent to our Chef Panel. And an update on Chef Leo Spizzirri, his custom Napoli pizza oven is done, you have to see this tile job!
For Pizza Quest fans, Peter Reinhart continues his Webisode series with David Bravdica of Brava Pizzeria della Strada of Denver, Colorado. Episode 2 delves deeper into David's process including ingredients and his local sources. If you missed Episode 1, you can check it out here first.
If you have questions about Forno Bravo products or wood fired cooking, don't hesitate to contact us! You can always reach us at info@fornobravo.com or call us during business hours at (800) 407-5119. Enjoy the wood fired life!
The Forno Bravo Team
Community Cookbook
Brigit Binns
Ricotta and White Anchovy Flatbread with Preserved Meyer Lemon and Fresh Rosemary
In my one-woman campaign to pull red-sauce-aficionados kicking and screaming outside the pizza-box, here I offer a mostly-white "take" on flatbread (using my amazing 72-hour dough, of course) with a decided kick of salty, sour, and herbal notes...Read more.
Let the revels begin!
Brigit
Summer Recipe Contest Winner
Our summer recipe contest has come to a close and a winner has been chosen. Congratulations to contest winner Adam with his submission of the White Clam Pizza! He will receive a $75.00 shopping spree in the Forno Bravo Store. Thank you to all who submitted recipes!
"My attempt at recreating the amazing white clam pizza at Frank Pepe's in New Haven, CT"...Read more.
Hidden Gem: Wood Fired Roasted Artichokes by Chef Bart
Eating local...I grew up a little more than 100 miles north of Castroville, California. Castroville sits just outside of Monterey and a mere 8 miles from Forno Bravo HQ. Since the 1920's, Castroville and the Salinas Valley have been among the most productive agricultural regions of California. It can be said the area is known for its artichokes...Read more.
Until next time, feast well!
Chef Bart
In This Issue
Recipes with a Hidden Gem
Custom Tile Pizza Oven Spotlight
Pizza Quest and David Bravdica
New Chef for the Chef Panel
Product Spotlight - Custom Pizza Ovens
Okay, so this isn't a product spotlight so much as an opportunity to brag about our artisans. We announced Chef Leo Spizzirri would be joining our Chef Panel in June's newsletter. Well his Napoli pizza oven is done (pictured above) and when Chef Leo shared it on his social media, the custom tile job got a lot of buzz.
Forno Bravo offers custom colors and designs on all our tiled pizza ovens. Whether you are a homeowner or pizzeria, you can have your Napolino, Vesuvio or Napoli pizza oven built custom for you. A great way to make a statement in your show kitchen, these custom ovens are amazing.
If you want to learn how this all began and just what our talented staff of artisans can do...click here.
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View The ArchiveChef Nicolas Torrent Introduction
Forno Bravo is pleased to announce Chef Nicolas Torrent to our Chef Panel. Chef Nicolas will begin contributing in November of this year with a combination of recipes in our Community Cookbook and Video segments.
Nicolas' approach to healthy gourmet cuisine has been recognized by some of the most demanding and sophisticated palettes all over the world. Nicolas believes natural high quality food should be our top priority to truly obtain "quality of life." After years of research, education*, experimenting and creating gourmet cuisine, Nicolas took his passion to the next level by attending and graduating top of his class at Matthew Kenney Academy, the world's premier raw food culinary academy. Distinguishing himself as one of the most diverse health food chef's in the industry, always implementing new flavors, techniques, proper combinations and traditional ingredients to his cuisine. Shortly thereafter graduating from the International School of Detoxification, mentored by Dr. Robert Morse N.D., internationally recognized as the top and most experienced Naturopath of our times. Nicolas's refreshing food style, experience and knowledge have led him to working with and developing high performance/health programs for elite level professional athletes and many world famous celebrities. He strongly believes that nature has provided everything we need to thrive, and uses his creativity to create gourmet masterpieces, using simple, yet powerful natural ingredients. "Let's re-connect with nature, real food, and our true priorities."
We at Forno Bravo couldn't have said it better ourselves. Learn more about Chef Nicolas Torrent.
Pizza Quest with Peter Reinhart
As we continue our visit with David Bravdica and his outdoor Brava Pizzeria della Strada, in Denver, Colorado, he takes us a little deeper into his process. In this segment we look at some of the ingredients, most of them locally grown and sourced (including his flour), that he preps and keeps chilled in his refrigerated rig...Read more.
Peter
