The Daily Bread

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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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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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 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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