Roasted Turkey Breast Roulade

November 8, 2013

Celebrate the fall season with this recipe for roasted turkey breast roulade! Adorned with savory prosciutto and paired with rosemary, fennel, garlic and other spices, this recipe brings out the complex flavors of all its ingredients. Enjoy this lovely roast turkey breast roulade with friends and family!

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Overnight Cinnamon Rolls

November 8, 2013

Adapted from Alton Brown, TV FoodNetwork, 2006 Roasting oven environment 4 large egg yolks, room temperature 1 large whole egg, room temperature 1/4 cup sugar 6 tablespoons unsalted butter, melted plus extra to butter baking dish 3/4 cup buttermilk 4 cups all-purpose flour, plus extra for kneading 1 package instant dry yeast 1 1/4 teaspoons … read more

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Crab Cakes with Chipotle Dipping Sauce

November 6, 2013

The crunchy exterior and melt-in-your-mouth interior of these decadent crab cakes is enhanced with a dollop of tangy chipotle sauce. Wonderful as a starter or main course.

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Baked Feta Cheese with Olives

November 5, 2013

Feta cheese topped with a savory mix of olives, orange zest and spices softens into spreadable goodness when baked in a wood fired oven. Start your holiday party by topping crostini with this tasty mixture and serve with sparkling wine.

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Pumpkin Fondue

April 24, 2013

Prepare for endless compliments and praise with this one of a kind Pumpkin Fondue. Let your creativity take hold as you artfully prepare the dish of a lifetime using sweet pumpkin, a variety of cheeses, whipping cream, and seasonings for the finishing touches.

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Celebrating the Harvest (and the Harvest Flatbread of Tuscany) in Healdsburg

October 31, 2013

Over the past few weeks, I’ve had the pleasure of sharing the grape harvest at the Mugnaini Cooking School in Healdsburg with some of our guest students. And just like in Tuscany we celebrate at harvest by making  Schiacciata con l’uva (harvest flatbread with grapes) in our wood fired ovens. It’s a simple dish using … read more

Announcing the Winners of the Mugnaini Fall Fantasy Menu Contest!

October 30, 2013

Delizioso! That pretty much sums up all of the amazing menus entered into our Fall Fantasy Menu Contest. We whittled the entries down to ten semifinalists, and then turned it over to our Facebook fans to make the final determination. The voting was incredibly close, but ultimately three menus received the most votes. The winners … read more

New Holiday Recipes + Grape Harvest Makes for a Busy October at Mugnaini

October 21, 2013

October is a busy season for Mugnaini Wood Fired Ovens. The grape harvest is in full swing at the Mugnaini Cooking School in Healdsburg, and company founder, Andrea Mugnaini, is sharing a new batch of holiday recipes with guest students. See a preview of the delicious wood fired dishes being prepared at the school, and … read more

Enter Our Fall Fantasy Menu Contest!

October 14, 2013

Fall has clearly arrived, and naturally that means we are thinking of all of the great dishes we’ll be making in our wood fired ovens in the coming weeks. We thought it would be fun to hear what your ultimate fall wood fired oven menu might look like, so we’re hosting a Fall Fantasy Menu … read more

Wood Fired Woodie makes its mark in the SF Bay Area with a mobile oven and a modern pizzeria

September 18, 2013

“The crust they make at this little pizza place deserves its own paragraph,” Ann Parker, Restaurant Reviewer. We loved seeing this wonderful review of one of our commercial clients, Wood Fired Woodie, in the Santa Cruz Sentinel newspaper. Owners Chef Pat Flanagan and his wife, Mariah are long-time wood fired pizza aficionados. They developed their … read more