Cibo in Portland, Oregon

[R2-Bayou]

Tryed Cibo last night in Portland. It was their second night of service. Still working out the service kinks but the food was good. Had a peperoni pizza with house cured peperoni served as crumbles on the pizza, not slices. The pie's are served uncut on a wooden plank, which kinda has a weird feel when you cut it because its hard to tell when the crust ends and when the wood begins. I really need another sitting to truly review the pizza (all that socializing really gets in the way of my review!). They also had a good looking stromboli that some friends got. We additionally ordered a mixed salad and salt baked Atlantic Cod.

No pictures this time but I'll update the thread the next time I visit. The real interesting point of this space is the oven. A big imported oven that is both wood and gas fired simultaneously, and it has a ROTATING mason floor. Very different from anything I've ever seen.

No restaraunt website, but here's a link http://pdx.eater.com/archives/2012/06/26/inside-marco-frattarolis-cibo-firing-up-early-next-week.php

[JConk007]

Coool more on the oven pleasePavesi makes a rotaing floor oven supposedly great for production.
John

[TXCraig1]

I've been thinking about painting mine, and this makes me think I should take the time to do it.

[RobynB]

Four Grand-Mere also makes a rotating floor commercial oven, but the referenced article says it's a "Liguria oven".  I'm not familiar with that maker.

I have GOT to get back to Portland soon!

[Gianni5]

I think the oven is called Morello Forni.  I'm not sure but judging by the pictures on their website they look really similar.

[pizzaneer]

I think the oven is called Morello Forni.  I'm not sure but judging by the pictures on their website they look really similar.

yep - looks if not identical, from the same company.  I'd be interested in hearing what the pizza is like.  Interesting concept.