May 2019 | Number. #120
WOOD FIRED NEWSLETTER

Hello Forno Bravo Family,

We had a wonderful time at the National Restaurant Association Show in Chicago last week and were thrilled to meet so many customers and new friends. In this issue of the Wood Fired Newsletter, we’ll share highlights and photos from the show, along with cooking demos and recipes so you can join in the fun. We’re also announcing some great classes and contests coming up for you to take part in!

So, bring on the summer and the outdoor cooking; it’s pizza oven time!

Featured Stories & Recipes:
  1. Highlights from the National Restaurant Association Show & Upcoming "Mastering Your Oven" Pizza Class
  2. Recipes: Wood Fired Porchetta and a Vegetarian Delight Pizza (and Dough!)
  3. Restaurateur Spotlight – Salvatore and Giovanna Cicciarella of Giannina’s Pizza and Catering
  4. Spring/Summer Photo Contest Opens
  5. Toscanna Residential Ovens Product Spotlight
The Forno Bravo Team

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Highlights from the 2019 National Restaurant Association Show & Upcoming Class
The 100th Anniversary 2019 National Restaurant Association Show is a wrap. Our booth was a hub of excitement each day as Master Instructor, Chef Leo Spizzirri took the stage to put our custom-tiled Napoli120 through its paces! The food was amazing and the cooking tips he gave out were extremely helpful. Check out the full blog to learn more about the show and see an entertaining video of the chef in action.

Read Full Blog Post

 

Bonus: Save 20% on Upcoming North American Pizza and Culinary Academy Special Mastering Your Oven Class on June 29th, 2019


The talented instructors at the North American Pizza and Culinary Academy are offering a special “Mastering Your Oven” 1–day course on June 29th, 2019. This hands-on class will be taught at the NAPCA school in Lisle, IL using the school’s 3 Forno Bravo ovens. Designed for Forno Bravo oven owners or anyone wanting to increase their wood fired cooking skills. Build confidence, increase your cooking enjoyment, and learn to get the most from your oven! Space is limited. 

Learn More & Register For Leo's Class

Restaurateur Spotlight - Father and Daughter Duo Thrive at Giannina’s Pizza and Catering 
Born in Sicily, and raised on his grandparents’ farm and vineyard, Salvetore Cicciarella grew up surrounded by hard work, good food, and strong family ties. At 77, with over 50 years in pizzeria and restaurants, he still shares those values with his daughter, Giovanna (Gio), as they work side by side in their business, Giannina’s Pizza and Catering. Salvetore makes the dough daily and Gio is the pizzaiolo and owner. Now starting their 4th year, and with a wood-fired Forno Bravo Napoli oven at the heart of the kitchen, their restaurant is going strong!  

Read The Full Story
Wood Fired Porchetta by Paul Dunaway
In his cooking demos at the National Restaurant Association Trade Show last week, Chef Leo Spizzirri used a thinly-sliced ingredient call “Porchetta” on several of the pizzas. Now you can learn how to make this delicious combination of seasoned pork shoulder, tenderloin, and bacon for your personal menu!

Get Recipe
Vegetarian Delight - Morel, Asparagus, & Leek Pizza (And Dough) Recipes
Enjoy conversational, step-by-step instructions from Greg Higgins, of “Pizza Monday,” as he shares a simple Neapolitan dough recipe perfect for home use, and tops it with a combination of delicious vegetables, and asiago and feta cheeses for a light and crispy summer-time pizza.

Get Recipe

Toscana Home Pizza Ovens – New Colors to Match Your Style


At the show, we introduced many new folks to the opportunities available for wood fired cooking from home. The Toscanna is a fully assembled oven designed to complete any outdoor kitchen. Using wood, gas, or a combination of the two fuels, and a sturdy 2”-thick refractory Casa oven core, the Toscanna is a versatile and robust residential oven. It comes with 4 cooking floor sizes (32” – 44”) and three exterior shapes for a variety of looks and styles. Now available in your choice of 7 beautiful colors of hand-finished stucco done by our craftsmen in California at no extra cost! For pizza, steaks, or cinnamon rolls — choose your Toscanna Oven now and get the summer started right.

Learn More About Toscana

A Video Interview with Pizzaiolo Anthony Mangieri (Part 5) – Making Marinara Pizza


In this webisode, Peter and Anthony focus on making a savory, sourdough Marinara Pizza. Discussing the source of the ingredients and the implication of those items on the pie is a Masters Class in the strength of simplicity.
Watch Webisode

Forno Bravo 2019 Spring / Summer Photo Contest Opens


We love to see our ovens out “in the wild” doing their thing! We’re looking for photos of DIY Pompeii Ovens, Fully Assembled ovens, and Modular Kits too. All of them are eligible to participate! Click the link below and submit up to 6 photos of just your oven, or of people using them too, plus a little info about your Forno Bravo or DIY Wood or Gas Fired oven, and what you like to cook in it. You could be our contest winner! The grand prize is a shout out in our newsletter, website, or social media AND a 14” Cast Iron Tuscan Grill ($55 value) —great for grilling steaks, fish, or veggies in your oven! All entries must be submitted by July 15th, 2019

Share Your Photos & Enter Contest

Simply visit FornoBravo.com/share from any device.