Category: Recipes

Hoisin glazed beef skewered with sweet basil and Bermuda onion

February 7, 2022

  Hoisin glazed beef skewered with sweet basil and Bermuda onion


Wood Burning Oven Recipe: Blueberry Peach Crumble

February 7, 2022

A warm summer day calls for this delicate blueberry peach crumble best served with whipped cream or fluffy double churned old-fashioned ice cream. With a little sugar, spice, and fresh-picked local peaches and berries,  this recipe is the perfect dessert to make by the crackling of the Forno Venezia wood-burning oven.  Our family enjoys this as a light dessert after…

Wood Fired tortillas

Wood fired flour tortillas

February 5, 2022

Once you taste these wood fired homemade tortillas, you won’t want to go back to store bought. That is unless you have a Mexican mama selling her own tortillas close to your house! This recipe puts a healthier spin on tortillas. We’ve added 10% whole wheat flour and replaced lard with olive oil. Cooking them in your Forno Venetzia wood…

sourdough pizza dough recipe wood fired oven

Sourdough pizza dough recipe

January 25, 2022

One of our favourite homemade pizza dough recipe leverages our sourdough starter, which has been part of our family since before the Forno made it in the back yard. We’ve baked countless sourdough breads and other delights so it was a natural step for us to create a sourdough pizza dough recipe for our Forno Venetzia wood fired oven. If…

Wood fired pizza dough recipe

Basic pizza dough for wood fired oven

January 25, 2022

Here, you’ll find a recipe that has been tested over and over again which produces consistent and great quality pizzas in the Forno Venetzia Wood fired oven. It is best made the day before but you could get away by making it in the morning for an evening cook. The taste and elasticity might not be optimal, but it will…

Traditionnal pain d'épices honey gingerbread

Traditional Pain d’Epices Honey gingerbread

December 20, 2021

Traditional Pain d’épices is a French classic honey gingerbread recipe popular around the Holidays, in Alsace. Because traditional pain d’épices is sweetened entirely with honey, honey merchants in France often stock loaves of it for sale. La Collective des Biscuits et Gâteaux de France reserves the name pain d’épices pur miel (French for ‘”pure honey spice bread”‘) for pain d’épices sweetened only with honey.*Source: Wikipedia This honey…