Dallas, a passion for pizza
KIM PIERCE - courtesy of The Dallas Morning News)
Pizza is happening in and around Dallas, and I’m not talking those
cheap, cheesy manhole covers. No, the pizza that’s all the buzz echoes the
kind of pizza you find in Italy, with lots of attention to the crust and the
keep-it-simple approach to toppings — terrific handmade mozzarella, the best
tomatoes, only fresh basil and no dried oregano.
Pizzaiolo Jay Jerrier leads the pack with Cane Rosso, which opened to
instant crowds in Deep Ellum in February. Its blazing wood-fired oven cooks
each pizza in 90 seconds, and getting just the right char without burning
the pie takes a nimble hand.
full article click...
From Cherry Little Village,
POTASZNIK - courtesy of nbcdfw.com)
The dough is
rising at Urban Crust in Plano where the beer is ice cold and the pizza
is served hot out of the oven. Not just any oven either, but what Urban
Crust Executive Chef Salvatore Gisellu calls “the Ferrari” of ovens.
“This is the biggest pizza oven around,” said Gisellu.
The Renato oven is a combination gas-infrared-wood-burning
behemoth of a roaster with an eight-foot floor. Pizzas are baked on the
side facing guests and steaks are cooked on the kitchen side. Read the
full article and view video click...
On the Wine Trail in Italy
One Upon a Time (again) in America
Thursday, December 03, 2009
never knows what a day will bring on the wine trail. Yesterday started
out with a snow flurry in the morning followed by a lunch with my wine
men's group in a local restaurant. The food was good, but I managed to
get in an off-kilter mood by looking at the wine list....
the image for the complete story of: On the Wine Trail in Italy
Fadi's Brick Oven Flatbread
By Robb Walsh in Robblog
Thursday, Feb. 5 2009 @ 7:42AM
you walk in the front door of the new Fadi's Mediterranean restaurant in
West Houston, you are looking into the business end of a gorgeous Renato
pizza oven. And Fadi's doesn't even make pizza. The new state-of-the-art
Fadi's, which is located in the Shadowbriar Shopping Center on
Westheimer just east of Dairy-Ashford, uses the wood-burning brick oven
to turn out a constant supply of hot flatbread. Although "flatbread" is
something of a misnomer in this case since the dough rounds balloon up
after a few minutes on the hot bricks and actually look more like
pillows when they come out of the oven. But the point of the pizza oven
is to turn out a top quality pita that's extra crispy on the outside
crust and wonderfully soft and bready in the middle--sort of like a
The shiny new Fadi's offers the same buffet line of Middle Eastern dips,
salads, and hot dishes found in the other restaurants. The desserts here
are stellar, try the bird's nest stuffed with honeyed walnuts and
pistachios. This Fadi's location also has an enormous stainless steel
chicken rotisserie that's visible from the street. There is also a sign
for a drive-through lane, although it isn't open yet. I am thinking
drive-through roasted chicken and pizza oven pita is an idea whose time
Pizza 101 Class at
Traina, executive chef and co-owner of Liberty Market... Nearly three
months after launching regular Espresso 101 classes, Liberty Market has
unveiled its latest class,
Pizza 101. The first session was held from 3 p.m. to 5 p.m. today at the
downtown Gilbert market.
the image for details on the Pizza 101 Class at Liberty Market.
Plano Profile Magazine
Cover for article on the Urban Crust.
HERE to see
all of Renato's Favorite Restaurants including Urban Crust.
Home Design Magazine
Click on the images for a
Cover and Inside images!
According to Paper City
Magazine, Houston-Dallas, Texas (USA)
Renatos ovens are:
"THE PORSCHE TURBO-CHARGE OF THE WOODBURNING
Troy Aikman, ex Dallas Cowboy
Super Bowl winning Quarterback, and Sport Personality Star...
"THE MICHELANGELO OF THE BRICK PIZZA OVENS"
Man. Fire. Meat.
Photo by Barton James
Chef Mike Perri holds the rib
steaks that he has pre-seasoned and gently roasted. He cuts slabs from
this for each diner, then finishes them in Il Forno.
That may be why I was so intrigued with "Il Forno," the ceramic,
wood-fired oven used by the chefs at The Garlic restaurant in New Smyrna
Beach. I was drawn to its warmth on a recent rainy visit, but became
enamored of the ways of the Brotherhood as the chefs, my husband, and
restaurant owner Jeff Gehris engaged in a deep, methodological study of
the cooking practices on this wood-fired oven.
"The comment we get the most is 'Oh, this is a pizza oven.' Wood ovens
aren't just for pizza anymore," he says.
Il Forno has an Italian lineage -- it was forged by Renatos of
Texas, whose founder, Renato Riccio of Tuscany, Italy, considers it his
calling to bring this style of cooking to America.
The prices for the commercial wood-burning ovens range from $10,700 to
about $16,484. Groebner says that Europeans consider this style of
cooking the only way to cook a steak.
However, the oven isn't just for meat. Fish is seared on cedar oak
planks. Brie cheese is blanketed in puff pastry and baked. Chops,
chicken and vegetables also explode with flavor when they exit Il
Forno and enter your mouth.
I sampled a tomato that had been kissed by the flames of Il Forno...
a simple dish that delighted with the heat of a thousand suns bursting
from the juices.
"Delicioso!" I think. My eyes roll toward the heavens, my mouth refuses
to open to let anything interfere with this experience. I nod my head
While Il Forno could probably make a shoe delicious, it's meat
that is displayed front and center to entice customers to worship at the
"The meat's incredible," Perri whispers reverently. "It's a beautiful
Chef Francesco Farris
at home, too.
Photos by WILLIAM DESHAZER
Chef Francesco Farris of Dallas, grills, cooks and entertains
friends in the back yard of his Dallas home.
By Paige Phelps
8:21 PM CDT on Saturday, April 12, 2008
Word to the wise: If Francesco Farris asks you to dinner at his 1940s
Bluffview bungalow, say yes, cancel everything and get there as fast as
When it comes to entertaining, Mr. Farris, executive chef at Arcodoro &
Pomodoro in Dallas, does not cut corners. His impromptu, everyday
dinners are legendary. And on a perfect Monday night in early spring,
with birds in the trees and the temperature hitting 80 degrees, Mr.
Farris, a native Sardinian, lit his cigarette, let it dangle from his
mouth and began cooking for his handful of guests.
The menu this night? Nothing short of a masterpiece: penne pasta with
mushrooms sautéed with basil and rosemary; tender, grilled Berkshire
pork chops; New Zealand snapper grilled inside a shell of sea salt; a
caprese salad with buffalo
mozzarella; and, of course, his pizza, prepared with a secret Farris
sauce and homemade dough, and fired with mesquite and oak woods
inside his handmade brick Renato Oven. The oven was made by Italian
craftsman Renato Riccio in Garland, and it's the same brand of oven that
is used at the restaurant. The oven can reach 700 F and, at that
heat, it only takes a few minutes for the pizza to reach perfection:
slightly charred on the bottom, but still soft and gooey on top.
It is Mr. Farris' pride and joy, this oven.
"Renato built the shell but everything else is with my hands," Mr.
Farris says of his concrete and mud oven stand, the centerpiece of his
back yard. "I mixed the mud together with some gold -- that's real gold
by the way, real gold paint," he says with a laugh.
But if you think Mr.
Farris is just putting on a show for guests, you're wrong, says Matt
Ruibal, who owns Ruibal's Plants of Texas and who is one of Mr. Farris'
guests this evening.
Photos by WILLIAM DESHAZER
Pizza, chicken and other
dishes cooked outdoors await guests at chef Francesco Farris' home.
"I'll come out to landscape and he'll have opened a bottle of wine and
then later it's 'now it's time to eat,' and he'll have pasta and steaks.
And if you try to leave he says, 'No, one more [glass], stay, stay,
stay,' " Mr. Ruibal says.
No wonder Mr. Farris has such an affinity for his friend the gardener,
for Mr. Farris grows his own artichokes, sunflowers and tomatoes along
with marjoram, rosemary and thyme.
But his favorite is the myrtle he grows; he
takes the berries and leaves and creates a traditional Sardinian
after-dinner liqueur called mirto.
Myrtle is a very important herb in the Mediterranean, he explains.
For Mr. Farris, casual after-work dinners with five-star menus come
"I don't work because I have to work, I work because I like to work," he
With the laid-back atmosphere at a Farris party, there's only one rule
of the house: Absolutely no one may touch or taste the food before it is
finished and ready to be served, which is really no problem since guests
usually gather at the outdoor tables, smoke, laugh and drink copious
amounts of vino.
If it sounds like a grand life, it is. Mr. Farris believes this is what
he was born to do -- host and cook and make people happy. In fact, he
says, it's a matter of genetics.
"You don't become a chef, you're born a chef," he says.
CHEF FARRIS' RESTAURANTS
Arcodoro & Pomodoro,
2708 Routh St.,
Asian Catering Article
junk in, junk out
Speaking of the latest rend in Pizza ovens...
Read the article by clicking on the image.
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Renato Ovens, Inc.
3612 Dividend Drive - Garland, Texas 75042 (USA)
Toll Free: (866) 575-6316 (US Only)
(972) 272-4800 (Outside the US)
(972) 272-4848 (Fax)
Renato Ovens, Inc. equipment is listed or
certified by one or all of the following organizations:
"UL", "UL Sanitation (as per NSF4)", "ULC", "MEA", "FDA", "NAFEM". US
Patents: 5,184,540 - 5,361,685 - 5,413,033 - 5,465,653 -