Dear Wood Fired Family,
Winter is the season of learning and dreaming. As the weather around the country continues to fluctuate -- enjoying warm sunshine one day, and bundling up against negative temps the next, it is the perfect time to design your ultimate indoor or outdoor kitchen, plan your spring build, or find and test out new recipes. Take a walk with us through countertop ideas, tile designs, and some truly delicious food in this issue of the Wood Fired Newsletter. It is worth the trip!
The Forno Bravo Team
In This Issue
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Idea Center: 10 Countertop Ideas for Your Wood Fired Oven
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Good countertops facilitate both efficient food prep and convenient service. Check out this collection of different counter styles that work well with wood fired ovens and home pizza parties. Oven location, the amount of space available, and your style of entertaining (small or large group dining) will all influence your final design choice, but enjoy these 10 ideas to get you started as you plan your space.
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16 Custom Tile Design Ideas for Your Outdoor Pizza Oven
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Personalizing your oven’s exterior with a custom finish is a beautiful and fun way to make a real statement about your entertaining style. In this piece, we highlight several options and designs from sleek, classy, and understated to wild, crazy, and artsy. Let us know which one is your favorite look. If the sky’s the limit, what statement would you make in the extensive medium of tile?
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Wood Fired Scallops with a Zesty Lemony Salsa Verde
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Recently, we have highlighted several recipes by Chef Anthony Iannone from the North American Pizza and Culinary Academy in Chicago. They are so good, we just had to give you one more! Since seafood tends to take the spotlight on Fridays during March (Lent), here is Chef Anthony’s take on Wood Fired Scallops with a Zesty Lemony Salsa Verde for your dining pleasure. Hint ﹘ this versatile sauce is also excellent on any type of chicken, white fish, or shrimp. It’s the king of the zing!
WATCH THE VIDEO
GET THE RECIPE
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Andouille Sausage, Pesto, and Arugula Pizza
Just in time for Mardi Gras, try out this Creole-style sausage on your pizza for a blast of smokey spice. Cool it down with the rich, smooth flavors of homemade pesto sauce for variety, and add a little extra peppery note with a final topping of arugula. Each bite is a party in your mouth! Chef Bart will walk you through all of the steps to pizza pleasure with this recipe.
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Wood-Roasted Caramelized Brussels’ Sprouts
Ratchet up your menu planning with another winner from Brigit Binns. These 'nuggets of nutrients' are crisp-golden, salt-flecked, and addictive. The perfect side dish for just about any meal, they make healthy taste delicious. You can even do the prep work ahead of time so that the final bake is super simple and ready for the table in no time.
GET THE RECIPE
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Napolino & Vesuvio Tiled Pizza Ovens
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The Napolino and Vesuvio tiled pizza ovens share a similar look and style, but come in notably different sizes and scale. The Napolino is compact and cute. Baking 1 - 2 pizzas at a time, it heats up lighting fast and is great for couples, small families, or intimate gatherings. It is fully capable of any style of wood fired cooking, including pizza, bread, roasts, lamb, or vegetables.
Its larger cousin, the Vesuvo, shares the central vent design, but can come as wood fired, or with a gas burner option. It is Forno Bravo’s premier, fully-assembled home pizza oven, and is an impressive show stopper! Available in 4 sizes, the Vesuvio can bake from 2 - 5 pizzas at once, depending on the model. Countertop or stand, this is the pizza oven for everything from daily use to extra large parties. Because it holds its heat so well, you can entertain in the evening, and then toss in a frittata or cinnamon rolls for breakfast without adding another stick of wood! Perfect for home chefs of all abilities.
LEARN MORE ABOUT THE NAPOLINO
LEARN MORE ABOUT THE VESUVIO
TILED OVENS PHOTO GALLERY
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Monika and Warren P
Vesuvio100
Meet Monika and Warren Pickerings from Texas. Their Vesuvio100 is custom tiled in an elegant smoke gray glass tile with coffee black accents and charcoal gray grout. Their logo, “Cuciniamo,” means “Let’s cook” in Italian, and boy, are they!
They wrote to say, “My husband always wanted a wood fired pizza oven and after doing lots of research, we decided to go with Forno Bravo and are extremely happy with our decision! We knew we wanted the pizza oven to be the focal point and sparkle of the kitchen. When the oven arrived, we designed the kitchen layout to make sure it will be the star of the kitchen, and we couldn’t be happier how it turned out!”
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The Crawford’s Napolino Food Extravaganza
Alan and Shelly Crawford are foodies who have mastered the art of wood fired cooking in their Napolino70. They love to entertain and Alan loves to cook, so their oven has become the heart of many food experiments and feasts. Follow their story to stretch your ideas of what is possible when you go way outside the pizza box!
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Vanessa Kimbell and the Art and Science of Sourdough
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Besides just tasting amazing, sourdough’s natural wild yeast and bacterial fermentation are really good for us and for our gut health. Vanessa Kimbell of The Sourdough School, (as well as several books on the subject,) will walk us through both the art and science of sourdough bread and pizza in her engaging interview with Peter Reinhart. Expand your pallet, your knowledge, and your dough-making skills as you learn from this international expert on “all things sourdough.”
WATCH NOW
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