The Wood-Fired Blog
November 2013 | No. 56; Stocking Stuffers and the Primavera
Nov 13, 2013Welcome to our Wood-Fired Newsletter November 2013. On behalf of the entire Forno Bravo team, I hope you and yours have a wonderful holiday season. For our family, an integral part of the festivities is cooking in and enjoying food from our wood-fired oven. There’s just something special about starting that fire – especially on colder days, waiting for your oven to heat up, and then preparing wood-fired dishes for... Read More
October 2013 | No. 55; Holiday Cooking
Oct 13, 2013Welcome to our Wood-Fired Newsletter October 2013. Just like that, the 2013 holiday season is around the corner! This time of year brings festive gatherings with friends, family and coworkers. And, of course, food plays a starring role in these get-togethers. For those of us fortunate enough to have a wood-fired pizza oven, cooking around the holidays can be a real treat. Not only are you able to serve the... Read More
September 2013 | No. 54; Wood-Fired Croatia and Sockeye Salmon
Sep 13, 2013Welcome to our Wood-Fired Newsletter September 2013 Autumn is officially here, and for many, the weather is still very nice. This time of the year is wonderful for wood-fired cooking: the perfect excuse to stay outside just a little bit longer, even as the days are becoming shorter and shorter. With the changing of the seasons often comes the push to do something a little different, to embark on something... Read More
Baking Bread in Someone Else’s Oven
Aug 30, 2013I’ve been baking bread in other people’s ovens for years. It’s a lot of fun. You get to experiment with flour and yeast from other countries, use different ovens, and bake entirely by feel. Forget the digital scale and baking stone, most rental apartments and houses don’t even have measuring cups. And besides, a hand-mixing dough is a lot of fun. It’s therapeutic. A couple of years ago, I even... Read More
Wood-Fired Croatia (or more accurately, Istria)
Aug 29, 2013We just returned from a very nice trip to Croatia. I have wanted to explore the Dalmatian coast for years, and the timing was right this summer. Our older daughter spent the summer working on campus in Boston (a very cool research project on pre-fab building using 3D modeling software and CNC laser equipment) and she had two weeks off before the start of school. And we put it to... Read More
August 2013 | No. 53; New Logo and Pizza Quest’s Big Reveal
Aug 13, 2013Welcome to our Wood-Fired Newsletter August 2013. Notice anything different? After 10 years, we have updated the Forno Bravo logo. It is now making its way into all things Forno Bravo, including our Wood-Fired Newsletter header. Read more below about the update. As you can imagine, over the past decade, one of the highlights of our work at Forno Bravo is hearing from new oven owners: the excitement, the culinary... Read More
New Forno Bravo Logo
Aug 13, 2013All good things must come to an end. After ten years, we have decided to retire our medieval bread baker, the Papyrus font, and our old logo. We have opted for a more modern look, with a crisp font and a stylized flame. We really like it, and we hope you do as well. The new logo is now working its way into all things Forno Bravo, including Fornobravo.com,... Read More
Orange County Register
Aug 10, 2013Make Pizza Like a Pro At Home By NIYAZ PIRANI The Orange County Register PIZZA AT HOME: This is one style of Forno Bravo pizza oven. FORNO BRAVO It’s not delivery. And now it doesn’t even have to be DiGiorno. That delicious pizza can be cooked in your own home pizza oven. Forno Bravo can turn your home into a pizzeria with a first – a new line of authentic... Read More
July 2013 | No. 52; Peter’s Four-Minute Steaks and the Strada60
Jul 13, 2013Welcome to our Wood-Fired Newsletter July 2013 I hope this summer has brought many wonderful times with family and friends around your wood-fired ovens. With back-to-school days approaching and vacations coming to a close, this is the time of year to savor those final days of summer – and look forward to all the fall season brings. On that note, we’re featuring our Strada60 oven in this month’s Wood-Fired Newsletter... Read More
