The Wood-Fired Blog
Chefs Honored as 2018 Top 25 Culinary Educators and Mentors by BAKE Magazine
Dec 10, 2018While we have many contributors and wonderful chefs on our Chef’s Panel, Chef Leo Spizzirri and Peter Reinhart are have truly become a part of the Forno Family in a special way. We are so pleased and proud that BAKE Magazine has honored both of them in their annual “2018 Twentyfive” special edition – which recognizes top professional culinary educators and dedicator mentors in the United States. BAKE is a... Read More
December 2018 | No. #115; Bella Ovens for Christmas, Roasting Chestnuts, FoodTerra Holiday Recipes, Honored Chefs, Brigit Binns on Pizza Quest
Dec 06, 2018We would like to wish you and yours a wonderful holiday season, filled with laughter, love, and great pizza! It’s hard to believe another year is already drawing to a close. This one has flown by and build season will be here again before we… Read More
Chef Leo Spizzirri’s Mostarda di Frutta con Forno a Legna
Nov 20, 2018Fall Condiment Recipe This month, Chef Leo brings us a beautifully illustrated recipe for an Italian condiment ideal for the holidays. Mostarda di Frutta con Forno a Legna is a rich, cooked fruit relish with deep mustard notes and a bit of a kick that can be made in your wood fired oven. It can be used to accent meats, cold cuts, or cheese on either an appetizer or main course.... Read More
Pizza Quest Expands to Bluprint
Nov 19, 2018** Update 12/10/18: We are now 4 weeks into the launch of Peter’s new Pizza Quest series on myBluPrint.com and it’s going very well. The word is getting out and folks are starting to find the show. Thanks for helping us by sharing the link, watching the free episodes, and even signing up for the free trial subscription! We would love to bring you a “Season 2.” 🙂 ♦ ♦ ♦ ♦ ♦ Bravo... Read More
Forno Family Photo Album – Unique Oven Installs
Nov 19, 2018Our staff loves working closely with customers to ensure that the oven they select is the perfect fit for their needs. In the process, customers become friends, as they share stories about their families, cooking styles, and inspirations with us. We would like to share some of these stories with you too! Casa2G90 Modular Oven Kit – Stucco – Cindy B. – Folsom, CA Cindy B. of Folsom, CA created... Read More
November 2018 | No. #114; Customer Spotlight, Chef Leo’s Mostarda di Frutta Recipe, Wood Fired Thanksgiving Turkey and Sides, Napoli Pizza Oven, Pizza Quest on myBluprint.com
Nov 06, 2018As we enter the time of year that focuses on thankfulness, we want to express how thankful we are for our wonderful Forno Bravo customers and community! We regularly hear from friends all over the world who use our ovens, kits, and… Read More
2018 Recipe Contest Winner – Chef John O’Neil and His Date-Stuffed Peppadew® Peppers
Oct 19, 2018Winner The results of our 2018 Recipe Contest are in! Thank you to everyone who submitted a recipe and to everyone who tried a recipe and then voted for your favorite. We had some delicious entries and a strong response to the call for voting, especially from Texas. So without further ado — Drum roll, please …And the winner is Chef John O’Neil and his innovative recipe for the delightfully... Read More
Customer Spotlight – October 2018
Oct 19, 2018Forno Bravo is all about making great ovens so people can create great food. By extension, great food often comes with interesting and unique stories. Following are just a few of those stories about bringing visions to life and blending the architectural arts with the culinary arts for a fusion of fun and feasting! Join us for October’s Customer Spotlight and enjoy these special installations. Interested in sharing your story?... Read More
Classes, Classes, and More Classes at the North American Pizza and Culinary Academy
Oct 19, 2018Chefs Leo Spizzirri and Anthony Iannoni opened the North American Pizza and Culinary Academy (NAPCA) just outside of Chicago this past year. Their goal and dream is to bring high quality, international culinary education, pizzaiolo training, general cooking classes, and a whole lot of fun with food to the Midwest and beyond! Pizza Courses On one end of the spectrum, its all about pizza. NAPCA hosts one, three, and five-day... Read More
