Have you ever wondered how to build a wood fired (pizza) oven? Perhaps you already have one in your back yard, but you need some tips and tricks to supercharge your cooking? Fire after all is a tricky beast. Interested in the history behind these ancient oven designs and outdoor cooking in general? The Wood Fired Oven podcast is a show where I discuss the food, history and techniques of cooking in a brick oven. I chat with some amazing folks that blow me away with their outdoor cooking, as I go searching for the best inside tips and advice to both supercharge our cooking skills and motivate you to crank up your favourite outdoor cooking gear this weekend.
A Slice of Innovation: Tasting the Unexpected at Bonci Pizzarium in Rome
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In this episode of the Wood Fired Oven podcast, join me as I embark on an early evening walk through Rome, weaving through bustling streets en route to the legendary Bonci Pizzarium. Founded by Gabriele Bonci, this pizzeria is celebrated for revolutionizing Rome’s pizza scene with its unique "pizza al taglio" or pizza by the slice. Along the way, I’ll share a few unexpected surprises and insights into the city's rich cultural backdrop, setting the stage for a memorable dining experience.
At Bonci Pizzarium, the pizza al taglio style comes to life. Characterised by its thick, airy, and slightly crispy crust, this pizza is baked in large rectangular trays and sold by weight. This method allows patrons to specify the exact size of their slice, which is then cut with scissors—a stark contrast to traditional round Neapolitan pizzas. Prepare to be captivated by the creativity and craftsmanship of their renowned chefs, who masterfully combine unconventional toppings like sausage with pear, leeks with Gorgonzola, and more.
Each slice is not just food; it's a narrative of passion and innovation. This episode is more than a simple food tour; it's an inspiration-packed journey that highlights the innovative spirit of Roman pizza artistry, igniting ideas for my own cooking adventures in my wood fired oven back home in Brisbane, Australia.
Join me for an adventure through Rome that blends cultural exploration with culinary discovery at one of the city's most celebrated pizzerias.
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Become a Supporter of the show
Please consider supporting the Wood Fired Oven Podcast. I am very grateful to all those who support the show. Every little bit helps to cover costs. Support the show here. (https://www.woodfiredoven.cooking/support/)
Leave a review
Please leave a review on Apple Podcasts (https://podcasts.apple.com/us/podcast/wood-fired-oven/id1577156144) to let me know what you think of the show.
My website
Check out my website woodfiredoven.cooking (https://woodfiredoven.cooking/) for episode show notes and links. Sign up to get the latest podcast news and receive my Wood Fired Oven Podcast Resource Pack.
Social
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YouTube: @woodfiredovenpodcast (https://www.youtube.com/@woodfiredovenpodcast)
Recommended Wood Fired Oven books
Check out my favourite books (https://kit.co/MarkGoston/recommended-wood-fired-oven-books). They have helped me a lot, both with cooking in my wood fired oven and learning to cook with fire.
25 Mar 2024
From Rome's Heart to Caiazzo's Soul: My Journey from the Colosseum to Pepe in Grani in Italy.
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In this season three premiere, I celebrate Italy's ancient and revered baking traditions by journeying from the historic Colosseum in Rome to the culinary haven of Caiazzo, specifically to dine at the acclaimed Pepe in Grani.
This episode is a tribute to the spirit of Italy's ancestral bakers, whose legacy vibrates through the streets and kitchens of the country today.
My adventure begins amidst Rome's monumental past, taking inspiration from the city's enduring history, then moves through Italy's picturesque landscapes, passing the ancient home of Spartacus at Capua, to gorgeous Caiazzo. Here, at Pepe in Grani, the focus shifts to experiencing the culinary artistry of Franco Pepe, whose dedication to pizza making reflects a modern interpretation of age-old traditions.
As I dine at Pepe in Grani, the episode captures the essence of being a guest in Franco Pepe's world, where each dish tells a story of local ingredients, traditional techniques, and innovation. The restaurant, with its intimate atmosphere and connection to the community, offers a firsthand look at how contemporary culinary practices are deeply intertwined with history.
This journey is not just about the flavours savoured at Pepe in Grani but also about sharing great food with our friends and family.
Join me this season as we honour the craft of baking and cooking with fire, starting with a visit to an incredible location where the wood fired oven serves as more than just an tool - it opens the door to cherished moments with friends and family.
Support the Show. (https://www.woodfiredoven.cooking/support/)
Become a Supporter of the show
Please consider supporting the Wood Fired Oven Podcast. I am very grateful to all those who support the show. Every little bit helps to cover costs. Support the show here. (https://www.woodfiredoven.cooking/support/)
Leave a review
Please leave a review on Apple Podcasts (https://podcasts.apple.com/us/podcast/wood-fired-oven/id1577156144) to let me know what you think of the show.
My website
Check out my website woodfiredoven.cooking (https://woodfiredoven.cooking/) for episode show notes and links. Sign up to get the latest podcast news and receive my Wood Fired Oven Podcast Resource Pack.
Social
Instagram: @marks_woodfiredoven (https://instagram.com/marks_WoodFiredOven)
Threads: @marks_woodfiredoven (https://www.threads.net/@marks_woodfiredoven)
Facebook: Wood Fired Oven Chronicles Facebook group (http://www.facebook.com/groups/woodfiredovenchronicles/)
YouTube: @woodfiredovenpodcast (https://www.youtube.com/@woodfiredovenpodcast)
Recommended Wood Fired Oven books
Check out my favourite books (https://kit.co/MarkGoston/recommended-wood-fired-oven-books). They have helped me a lot, both with cooking in my wood fired oven and learning to cook with fire.
19 Oct 2023
Season 3 - The Fire Gets Hotter
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Welcome to a brand-new season of the Wood Fired Oven Podcast with your host, Mark Goston! In this teaser episode, we're giving you a sneak peek into what's cooking for Season 3. Get ready to stoke the fires of your culinary imagination like never before!
From a multi-episode bread-baking masterclass by true professionals, to riveting interviews with blacksmiths, wood fired oven manufacturers, and even archaeologists, this season promises to be a smorgasbord of fire-cooked delights. We've got an array of sizzling recipes, history deep-dives, and the latest techniques in cooking with fire.
But that's not all—Mark has a special surprise up his sleeve. A new co-host is joining the show to spice things up even further. Who could it be? Stay tuned to find out!
Don't miss out on a single episode! Subscribe now and be part of our ever-growing community of fire cooking enthusiasts.
Available on Apple Podcasts, Spotify, Overcast, and other popular platforms.
Support the Show. (https://www.woodfiredoven.cooking/support/)
Become a Supporter of the show
Please consider supporting the Wood Fired Oven Podcast. I am very grateful to all those who support the show. Every little bit helps to cover costs. Support the show here. (https://www.woodfiredoven.cooking/support/)
Leave a review
Please leave a review on Apple Podcasts (https://podcasts.apple.com/us/podcast/wood-fired-oven/id1577156144) to let me know what you think of the show.
My website
Check out my website woodfiredoven.cooking (https://woodfiredoven.cooking/) for episode show notes and links. Sign up to get the latest podcast news and receive my Wood Fired Oven Podcast Resource Pack.
Social
Instagram: @marks_woodfiredoven (https://instagram.com/marks_WoodFiredOven)
Threads: @marks_woodfiredoven (https://www.threads.net/@marks_woodfiredoven)
Facebook: Wood Fired Oven Chronicles Facebook group (http://www.facebook.com/groups/woodfiredovenchronicles/)
YouTube: @woodfiredovenpodcast (https://www.youtube.com/@woodfiredovenpodcast)
Recommended Wood Fired Oven books
Check out my favourite books (https://kit.co/MarkGoston/recommended-wood-fired-oven-books). They have helped me a lot, both with cooking in my wood fired oven and learning to cook with fire.
Inside a recent episode
Masterclass Part 5 - The Finale. A live cook featuring buttery bread rolls, tomatoes on a bed of onions, baked camembert and a deliciously golden chicken and ham pie - all cooked live by David Jones from the Manna From Devon Cooking School.
Published 30 Apr 2023 · Transcript excerpt
[…] Yeah. I'm giving those a little squeeze. Oh, look at that. Beautiful tap on the top, soft on the sides, that looks amazing. And the pie now, beautiful golden brown over the hot, what a, that is a triumph, my gosh, look at that. Yeah, that silicon mat's fantastic, isn't it? That makes it really easy. […]
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