Purpose of this blog

This blog will really be a true web log. I will post here about different wood-fired ovens as I find them.

If you know of any wood-fired ovens I should know about, you can send an e-mail to me. (If you build wood-fired ovens, I would like to hear from you too.)

There will lots of posts and lots of labels, since I plan to create one post for every appropriate web site that I find, and however many labels it takes to describe each one (usually at least the type of page and the location of the oven).

The accumulated information will still be found at the real Quest for Ovens web site links pages, but that is not updated as frequently as this blog will be.

If you are from outside the US and Canada, let me know what you find interesting about it. I see that I get visitors from India and Iran, and other faraway places. I'd like to know what draws you to this blog.

I received e-mail from the organizers of the BBC Two television show asking if the Saint Paul Bread Club could post a notice about their show Great British Bake-Off for amateur bakers. The information they gave me is now accessible through a link. (The organizers don't have a web page for the show itself yet.)

Please share this with any amateur bakers in Great Britain you may know, or post the link where they might see it.

Thanks.

Tuesday, January 11, 2011

Hot Italian, Sacramento, California

The Sacramento News & Review has a story about the Italian chef behind Hot Italian, Sacramento, California.

The story says in parts:

"Hailing from La Spezia, Italy, Fabrizio Cercatore brings authentic neapolitan pizza to Sacramento at Hot Italian (1627 16th Street). Featuring the same one-size-fits-all thin-crust pizza Cercatore serves at his restaurant in Italy, Hot Italian also offers salads, paninis, gelato and free Wi-Fi. The atmosphere and quality ingredients offer a true taste of Italy in Midtown."

"What I see in many Italian restaurants here is that they are afraid and they change. They compromise authenticity and quality. I use the same wood-burning oven that I use in Italy, and the same dough machine that I use in Italy. … It was a little more expensive to bring here, but I’m sure it’s the quality I want."
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