Smash Burger Recipe

Smash Burger Recipe

June 14, 2022

What was once known as a cheap treat for sailors in the 1940s is now in the era of gourmet. We elevated our smash burger sliders by using small pretzel buns, arugula, and avocado. Cooked in our Mangiafuoco oven, these sliders taste as good as they look. 

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Breaded Chicken

Breaded Chicken

September 29, 2021

 Breaded chicken breasts are not only delicious when fried, but also very simple to prepare.   Every single bite is accompanied by a mouthwatering and crunchy exterior as well as a delightful sense of freshness emanated from the lemon juice and the chopped parsley.  These morsels of goodness can be accompanied by your favorite side dishes or tucked inside a crunchy baguette for a delicious sandwich.  Let's get started!
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Potato Crusted Red Drum Fish

Potato Crusted Red Drum Fish

August 24, 2021

Potato Crusted Red Drum is definitely a most delicious way to prepare a mouthwatering main course in no time at all.  Inspired by Chef Jacques Pépin we decided to adapt the dish with what we had on hand, and put together this very simple yet delicious dish.  Let's get started!  Thank you Chef.  You always inspire us.  
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Fish Patties - Polpette di Pesce

Fish Patties - Polpette di Pesce

July 28, 2021

Fish patties are a simple and quick way to prepare mouthwatering morsels of goodness when fresh fish is available.  How satisfying to catch a beautiful Red Drum and then immediately prepare the fillets with fresh aromatics and elevate the patties to a whole new level of goodness when baked directly in the wood-fired oven.  Let's get started!
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Pigs in a Blanket

Pigs in a Blanket

July 01, 2021

A backyard party without a platter full of pigs in a blanket just doesn't seem complete.  As the wood-fired oven is preheating to 400°F, wrap each hotdog with a blanket of fancy puff-pastry, brush lightly with egg-wash, and pop them in the oven.  The result will be a pan full of flaky, elegant and delicious morsels of goodness.  Let's get started! 
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Crostini Salsiccia e Crescenza

Crostini Salsiccia e Crescenza

March 19, 2021

Crostini are most certainly the Tuscan appetizer par excellence, always present not only on a menu when dining out, but also when guests are invited for a meal.  Served as a perfect antipasto while waiting for the meal to begin, these delicious morsels of goodness have limitless possibilities.  Born from the necessity to use even the last bit of bread so nothing was waisted, crostini  are today made with toppings of all kinds.  Normally these crostini are made with a mixture of fresh sausage and soft Stracchino cheese, but since Crescenza is what we had on hand, we will merry the meat with this soft cheese. 
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Farro & Sausage Soup - Zuppa di Farro e Salsiccia

Farro & Sausage Soup - Zuppa di Farro e Salsiccia

January 25, 2021

Today, as the main protagonist of our soup, the ancient power grain called farro will shine in a flavorful dish accompanied by beans and sausage. There is just nothing better than a delicious, warm and healthy soup when the weather gets cold. Let's get started!

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Chicken Stock

Chicken Stock

December 04, 2020

Although there are some differences between STOCK and BROTH, we decided that today's delicious golden liquid must be a stock.  Why is that?  STOCK is prepared by placing the bones of either chicken, beef, pork or fish in a large pot of water as everything gently simmers for many hours.  BROTH on the other hand is usually the result of meat (not bones) such as chicken, pork, beef or fish which is simmered for about 1-2 hours. Both stock and broth are cooked by the addition of ODORI, mirepoix, which consist of onions, celery, carrots and some other herbs.  We decided that what we made today, must be more of a STOCK since the bones of the entire chicken are simmered with the mirepoix.  The result is a delicious, rich, dark liquid of goodness which presented itself with a gelatinous consistency when taken out of the refrigerator.  
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Tuscan Venison Roast - Arrosto di Capriolo

Tuscan Venison Roast - Arrosto di Capriolo

November 23, 2020

Though there are several steps required to prepare this Tuscan Venison Roast, the delicious result is totally worth the wait.  Following is the recipe shared with us by our dear Italian friend Patrizia who skillfully prepares the meat her husband brings home from a successful hunt.  The loin is soaked in milk, then rubbed in fresh herbs and cooked in wine.  The result is a delicious spread of thinly cut slices covered in the mouthwatering reduction.  Let's get started!
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Baked Red Drum with Potatoes

Baked Red Drum with Potatoes

August 11, 2020

Fish accompanied by thinly sliced potatoes and cherry tomatoes, are an ideal and perfectly delicious meal all prepared in the Marinara wood-fired oven and in the comfort of the backyard.  The beauty of this dish is that the entire meal is prepared at once and is even brought to a different level accompanied by a beautiful, fresh salad.  Let's get started! 
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Tagliata in the Wood-Fired Oven

Tagliata in the Wood-Fired Oven

July 22, 2020

La Regina della Bistecca - Nothing better than the Florentine "Queen of Steaks" which is grilled inside the wood-fired oven over hot coals, and then transformed into a delicious Tagliata. Undoubtedly Bistecca alla Fiorentina is a true symbol of Florentine cuisine and has become famous and a noble dish throughout fine dining across the entire globe. 
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Red Drum Fish in Salt Crust

Red Drum Fish in Salt Crust

July 17, 2020

Red Drum baked in a Salt Crust, renders a tender, aromatic and most delicious fish, elevated to a whole new level.  Simple and extremely fun, this ancient, insulating salt method dating back to Mongolian cuisine, is a way of cooking fish or chicken by totally covering it up with coarse salt mixed with aromatics such as fresh herbs and lemon zest, finally moistened with egg whites.  Calculations for perfect results are straightforward, as the fish is prepared to perfection in the Fontana Marinara wood-fired Oven.
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