My friend and fellow sustainable food advocate, Don Lewis spent time at Casa Caponetti in Tuscania, Italy. His enthusiasm for the the food, the connectedness of growing food and dah, brick ovens brought us together. Don took these photos during his stay in at Casa Caponetti.
He and I will be at the 2012 Kneading Conference in Maine in late July. http://kneadingconference.com
Laura
Caponetti Brezzi's background as hotel and restaurant consultant (i.e.
Villa D'Este at
Cernobbio and Costa Smeralda Hotels), a University degree in
Italian Gastronomic
History, and years of practical application, give her a unique
pedigree to teach the secrets of her own cooking and of Italian "eating
culture".
http://caponetti.com
The arch on this oven seems unusually high but has a rectangular door frame permitting closure. It is a great example of a brick oven cooking multiple dishes, often simultaneously.
Wild Hive Farm was founded by Don Lewis (his arm is shown in the photo at right) in
1982, focusing on commercial beekeeping and selling honey at the Union
Square Greenmarket in New York City. Wild Hive then began producing bee
products and honey based baked goods and subsequently products using
locally produced flour and selling these breads and baked goods at other
farmers markets. Don hired and trained employees to mill flour and
bake, thus expanding milling operations and sales. Eventually the
operation was producing enough flour to also be able to sell it to the
public. He currently supplies all the organic flour to Eataly, in New York City. http://www.wildhivefarm.com
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