Fontana Forni USA

Pizza dough’s best-kept secret: the Panuozzo. Baked folded, opened hot, and layered with your preferred ingredients. For ours today, we opte…

Is it a pizza? Is it a sandwich? Does it even matter? 😏 This BLT made in the Fontana using pizza dough, baked and opened hot, stacked with…

Sheet Pan Gnocchi With Roasted Tomatoes, Arugula & Burrata - recipe from @grossypelosi - on repeat this summer! 🔥 Oven: Volta 90 by Fontan…

Manchego, Fig & Prosciutto pizza topped with fresh arugula and a balsamic drizzle… summer in every bite. 🔥 #pizzatime #fontanaforni #pizz…

September has us dreaming of cooler nights and every apple recipe we can get our hands on. This Apple Galette is easy, gorgeous, and exactly…

Did you happen to catch us on @CNN yesterday?! We are so grateful to have had the opportunity to be on @theleadcnn with Jake Tapper talking …

These cheesy and warm Brie & Brioche bites are simple to make - also an easy way to use up your leftover pizza dough if you prefer swapping …

Sweater weather, meet your soup. 🍂 Roasted gnocchi, Italian sausage, spinach, a splash of cream, and a snowfall of Parmigiano Reggiano. Ev…

Hanging on to Summer as long as possible with this Peach & Blackberry Cobbler 🔥 Here’s how we made ours: 4-5 peaches cored & sliced 1/2 cu…

Grilled peaches over crusty bread. Olive oil, balsamic and lemon, cherry tomatoes, thin-cut red onion and cucumber, blue cheese crumbled ove…

The summer sandwich you didn’t know you needed. Grilled Peaches. Burrata. Prosciutto. Pesto. Balsamic. You’ll love this one. 🔥 #fontanafor…

This Zucchini & Feta Quiche is a lovely way to use the rest of your summer squash bounty! Recipe by @la.cuisine.de.geraldine. We used a ca…

Honey Thyme Roasted Carrots come together simply beautifully with olive oil, honey, thyme, salt & pepper. Poured over carrots & fire roasted…

Flaky and creamy with a little sweet & a little salty, this Brie & Cranberry Crinkle Pie is a perfect Holiday appetizer! Recipe at: taste.c…

Kept dinner simple tonight, and used the Fontana to make it all. 🔥 Sweet potatoes, steak & asparagus. Tasty, healthy, and cooked to perfect…

Our take on Pizza con Patate, a Roman classic traditionally made with crispy crust, paper-thin potatoes, olive oil, rosemary, sea salt. Have…

Game Day Pull-Apart Jalapeño Cheese Dip Bread, baked golden in the Volta. Pizza dough balls stuffed with mozzarella, arranged in a cast iron…

Heirloom Tomato Tart 🍅 Heirloom tomatoes, roasted in olive oil, balsamic, and garlic. Layered on puff pastry with feta and panko. Back in t…

Vanilla Cinnamon Honey Roasted Pears 🍐 Simple, cozy, and unbelievably good. These pears are peeled, halved, and cored, then roasted in the…

Gnocchi, ground beef, cherry tomatoes, sweet peppers, red onion. Olive oil, seasoning, and the Fontana to finish it. Straight onto fresh spi…

Zucchini Feta Involtini • Sliced zucchini wrapped around feta, skewered and roasted in the Volta with olive oil and lemon. Finished with a b…

Wishing you a Merry Christmas and Happy Holidays! 🎄 Focaccia recipe and Christmas tree inspiration from @_lacebakes_ #fontanaforniusa #…

Sweet potato rounds, roasted in the Volta, loaded with everything good about taco night. Whipped cottage cheese instead of sour cream, fresh…

Need inspiration for dinner tonight? 🍅 When it’s not quite fall, still a little summer, but you’re already prepping for soup season… this c…