If you don't have a forno oven, go out and get one. Or build it. Or commission it. Just do whatever it is you have to do to get it done. They are so cool that I am even trying to build one on my balcony in Baku (don't ask how).
Besides the fact that you can churn out buffalo mozzarella pizzas as seen above, you can also do breads, stews, braised meats, and just about anything else.
But the coolest thing of all is the paddle you get to use. Makes you feel like a real pizzaiolo.
This omellete is filled with all sorts of Italian goodness: prosciutto, pancetta, parmasean, fresh rosemary, tomatoes, red onions, and garlic.
The control burger with a little bit of horseradish 
The Lebanese - Roast halloumi and red pepper
The Thai - Peanut sauce, bamboo shoots, and shredded coconut
The Hick Burger - Smoky pepper cream cheese, bacon, and flambeed apples
The Greek - Tadziki, tomato and red onion
Good Pasty-eating Form 
A handmade pastyFrom my Dad:
When I was a kid my mother worked in an english bakery in
Fort William. One of the specialities du maison was Cornish Pasties. Lovely crescent shaped pies containing an onion potato meat mix baked to a golden brown. Couldn't wait to see if mother brought some leftover ones home. The pastie was originally developed as portable food for the Cornish tin miners. Something they could throw in their pocket to sustain them for the day.
When I was in Weymouth, England near the cornish border I came upon the ultimate pastie shop. Ah these were things of beauty containing all manner of ingredients. I bought a couple and repaired to the local pier to sit and watch the sea and read The Guardian. Ah delicious!
A selection of fine cured hams 
Carpaccio topped with fresh greens and parmaseanWe stopped at some random restaurant in a small town located on a country road. After deciphering the menu, the above is what we ended up with as a first course. Incredible. For seconds, we had asparagus risotto and gnocchi. Our meat dish was a tuscan mixed grill. Unfortunately I don't have pictures of the second and third courses, but you could imagine how good they might look.
What was most remarkable about the restaurant were the pizzas. I don't think I saw a pizza so well-topped during the rest of my time in Italy.
Roast Rabbit - so much better in Italy than in Canada 
Faro Risotto
