The Daily Bread

"POMAROLA" a Simple Tomato Sauce

May 10, 2016

Want a quick, easy and delicious sauce?  POMAROLA is just what you are looking for.  Simply combine tomatoes, fresh basil, garlic and extra virgin olive oil and you will have discovered a new family favorite. You will soon find out that you will never need to use store-bought sauce again.

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Crostini Created with a Perfect Marriage of Sausage and Cheese

Crostini Created with a Perfect Marriage of Sausage and Cheese

May 03, 2016

Ready to make an easy finger food with only three ingredients? Bruschetta or Crostini alla salsiccia prepared in the Fontana wood-fired oven is a great way to prepare a quick appetizer, one everyone will love. All you need is the perfect marriage of a baguette, Italian sausage and soft cheese.

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Blooming Cheesy Stuffed Bread

Blooming Cheesy Stuffed Bread

April 19, 2016

Looking for an easy and delicious appetizer that satisfies all ages? Here it is!  The ingredients are few and the steps are simple. Blooming Cheesy Stuffed Bread is sure to become a favorite with family and friends. There is no doubt that you will be proud to serve this finger-licking snack to anyone who steps into your kitchen. We have wanted to bake this appetizer in the Fontana wood-fired oven for some time, and the result was an immediate hit. Here are just a few simple steps showing you how to prepare this delicious crowd-pleaser.

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Leftover pasta

Leftover Pasta? Simply bake it in the Wood-fired Oven

April 15, 2016

While working on a photo shoot for grilling Sausage and Bratwurst in the wood-fired oven, we decided to also place some leftover pasta in a cast iron skillet. This morning we also stretched fresh mozzarella from curds, and it was the right decision to top the penne with delicious slices of delicious cheese. Everything was topped with a good drizzle of olive oil and a dusting of hot pepper.  The skillet was pushed into the hot oven for the magic to happen.  Just a short while later a simple and delicious lunch was placed on the table and everyone was satisfied.  Grilled sausage, baked pasta, a few slices of schiacciata, a salad, and the meal was complete.

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Pizza Margherita

Pizza Margherita for the Queen of Italy

April 11, 2016

Let's make a Pizza Margherita baked inside the Italian wood-fired oven. Tomato, Mozzarella, Basil and a drizzle of good olive oil.  Few and simple are the ingredients, but the Margherita is always the most loved.  

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PEPOSO DELL'IMPRUNETA

Rebirth to the Renaissance Stew "Peposo dell'Impruneta"

April 08, 2016

Prepared in the authentic Italian wood-fired oven, PEPOSO dell’ Impruneta is a brilliant, yet simple stew that speaks of history dating back to the very time of Filippo Brunelleschi, the greatest architect and engineer of the early Italian Renaissance. Let me now share with you the recipe to this timeless, delicious stew by giving Peposo a REBIRTH as it is prepared it in the Fontana wood-fired oven.

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Fish and potatoes

Fish and Potatoes in the Wood-Fired Oven

April 06, 2016

Today the menu is FISH and POTATOES accompanied by roasted cherry tomatoes. Who says you can only cook Pizza in the wood-fired oven? Fish accompanied by potatoes and cherry tomatoes are an ideal and perfectly delicious meal all prepared in the Mangiafuoco wood-fired oven. Let me show you the simple steps to preparing this meal.

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Date Night with Steak and Tagliata in the Wood-Fired Oven

Date Night with Steak and Tagliata in the Wood-Fired Oven

April 03, 2016

Directly inside the Italian wood-fired oven Steak and Tagliata for a special date night. Today the wood-fired oven will be transformed into a perfect grill for two juicy T-bone steaks. Elegantly placed on a bed of arugula, we will show you how to grill a delicious Tagliata, and a perfectly seared steak accompanied by baked potatoes and a colorful salad.

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POLLO AL MATTONE

Pollo al Mattone baked in the Fontana wood-fired oven

February 10, 2016

Today we will make POLLO AL MATTONE, or "Chicken under a Brick" which we will bake to perfection in the Fontana wood-fired oven. Pollo al Mattone is a delicious, flavorful and ancient Tuscan recipe. Some even claim that this dish dates back to the ancient Etruscans. Some potatoes were added to the dish to make the meal more complete.

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