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.
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.
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.
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.