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Dear Wood Fired Family,
Happy October! This month serves as a beautiful bridge, transitioning us from the summer's end and school's start to the upcoming holiday seasons. It's a time of vibrant fall leaves, cooler temperatures, and the final harvests. Let's relish this perfect balance that October brings.Take a moment to catch your breath and enjoy these slower-paced, innovative recipes, interesting interviews, and inspirational photos from the winners of our recent Photo Contest!
The Forno Bravo Team
In this Issue:
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CONGRATULATIONS
2023 Fall Photo Contest Winners
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This outdoor kitchen's exquisite design, coupled with the oven's elegance, immediately captured our attention in Nicholas' photographs. In his entry, he shared the following words:
"Set up this Spring 2023 along with backyard remodel and BBQ grill. Custom tile design. Love the relatively small footprint of the Casa2G80 and ease of firing w/ dual capabilities of wood and/or gas."
Contratulations for winning 1st Place, Nicholas!
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"The truth is I've been meaning to submit photos this whole time but I've been too busy enjoying it! "
We can see why! 😊😊😊. Read the rest of Tim F's entry:
"I built our pizza oven in summer-fall 2021 (with a little help from my retired dad on the concrete slab). After 6+ years of renovating our house, the Forno Bravo pizza oven became the crowning touch to an extensive backyard hardscape project. What started as a pandemic-fueled pipedream in honor of my wife's Italian-American heritage became the "we're-not-done-until-we-have-a-pizza-oven" capper of our long series of money-pit renovations...
What I love most about our pizza oven is that it's an absurdly oversized conversation starter for any gathering, and it gave a knucklehead, always-in-over-my-head DIYer with Irish-German roots a lasting way to connect to my wife's (and children's) Italian heritage.
The truth is I've been meaning to submit photos this whole time but I've been too busy enjoying it! It is something I will always be proud of, no matter how many times I felt in over my head during the build! Many thanks to you all!"
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HONORABLE MENTION: PHILLIP R.
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The food made from our ovens are delicious, but Phillip's story highlights one of the main reasons we do what we do. Read his entry:
"We ordered our oven as part of a renovation of the home we raised our five kids in over the last 18 years. Our hope was to create a center piece to entice them to come home for weekly Sunday dinners together. We moved back in this past July and have had no less than 20 family/friend Pizza nights!
So thankful to Forno Bravo for delivering a beautiful oven built to last!"
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Wood-Fired Quinoa Sourdough
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Make one of the best-tasting breads you will ever have.
Quinoa sourdough is a delicious and healthy bread that is fulfilling to make. It's a great source of fiber and pairs well with many dishes. You only need a handful of ingredients and time to make this outstanding loaf.
Special thanks to Andrea Colognese of Jamestown Bread Project for guiding us in creating this delectable treat.
CHECK RECIPE
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Indulge in the delightful allure of wood-fired banana bread.
Presented by Jaiai Colognese of jaiacolognese.com, a remarkable cook and food stylist. If her name rings a bell, it's because she is the daughter of Andrea Colognese and Doriana Carella, the former owners of the legendary Village Hearth Bakery and Cafe in Rhode Island. We have proudly featured them a few times in this newsletter.
Savor this artisanal delight and experience the unique twist of wood-fired banana bread.
CHECK RECIPE
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Lobster and Asparagus Pizza
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Lobster season runs from June until December, so October is still considered part of the high season for harvesting this versatile creature of the sea. Paired with thin stalks of asparagus, a combination of creamy cheeses, chopped fresh dill or cilantro, garlic and herbs, and a San Marzano tomato sauce, this combination from Dr. John Mills of Canada is complex, flavorful, unique treat for your next gathering.
GET RECIPE
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Don’t let the fancy name fool you – what we’re talking about here is the world’d best pot roast. Chef Dan took his inspiration for the flavors in this (almost) one-pot meal from the classic French sauce chasseur, or “hunter sauce,” and then tailored the recipe for a low and slow bake in a wood fired oven. It is a perfect hearty and rich fall dish that is melt-in-your-mouth tender!
GET RECIPE
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Chef Roy Elam of Donna Jean - Exploring Delicious Plant Based Pizza
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Chef Ron Elam is the founder of Donna Jean, 2 vegan restaurants located in Southern California (San Diego and LA.) Its all natural, super inventive, vegan cuisine, including pizzas with plant-based cheeses are drawing in crowds who never knew how good plant-based cooking could be. Enjoy this lively conversation with Peter and Chef Ron, and who knows? Maybe you will take the leap to trying your hand at vegan pizza as well!
LISTEN NOW
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Big, bold, and beautiful, the Vesuvio wood or gas-fired pizza oven is a show stopper for your home! ETL certified to UL standards for indoor or outdoor use, it anchors a kitchen or entertaining area design with sophistication and superior baking performance.
Custom finishes created by our skilled craftsmen! Choose from multiple patterns and our standard pallet of popular glass tile colors, or opt for the upgraded extended pallet of colors and textures. You can even order a customized logo for your oven that is unique to you and your family.
The Vesuvio is a baking powerhouse. With a center vent for improved heat retention and smoke management, it is available in 4 sizes. Able to bake 2 - 5 pizzas at a time, as well as steaks, chicken, fish, sides, veggies, and desserts. The menu is only limited by your imagination.
LEARN MORE
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Steven’s Artsy and Versatile Vesuvio Pizza Oven in New York
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Steve like using a combination of wood and gas fuels with his Vesuvio to make a variety of dishes. Whole eggplants, pizzas, and then wingsis just the start of his culinary adventure.
SEE NOW
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John L’s Vesuvio Means It is Always Pizza Party Time in MN
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Lakeland, MN is home to John L’s Vesuvio90. He loves to GO BIG! This oven (and his gorgeous outdoor kitchen) can easily handle the volume he needs for his large gatherings of family and friends!
SEE NOW
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David N’s Vesuvio Brings Neapolitan Pizza Back Home
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After loving and baking Neapolitan pizza for years, David took the leap and attended a 3-day class to up his game even more. He also bought the right tool for the job – his own wood fired Vesuvio100!
SEE NOW
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Texas Love Flourishes on Mark G’s Vesuvio100
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This oven features a sample of the craftsmanship that goes into every unique logo project and every oven’s overall finish. Mark’s logo choice is a nod to his love of Texas and of wood fired cooking!
SEE NOW
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Long, High-Temperature-Resistant Gloves
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Blazing hot oven temperatures are part of making an amazing pizza that bakes in 90 seconds. The flip side is that those temps can also get super toasty on your hands and arms. Now, you can improve your safety and comfort while working in your wood fired oven with these long, high-temperature-resistant gloves available through Forno Bravo. Made from durable, high-quality cowhide, with strong Kevlar® stitching, and cotton fleece lined for comfort, they are a pizzaiolo’s best friend.
BUY NOW
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