Cooking with the Fontana Forni Outdoor Wood Oven

Vol. 1

Cooking with the Fontana Forni Outdoor Wood Oven

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Discovering Fontana Forni Nothing else compares to quality ingredients that have been skillfully prepared over a wood fire. Having lived in Italy for eight years, I learned what this meant first hand.

When our family returned to the United States, we even built a permanent outdoor brick oven for cooking authentic Italian pizza when friends and family would come over. We loved the tastes of cooking in a brick, wood-fired oven; however, the long preheat time and the amount of wood it required for our permanent outdoor brick oven to reach ideal cooking temperatures was too laborious and time consuming. I was determined to find a better solution.

While attending a tradeshow in 2006, my mission was to find the best portable wood-fired oven made in Italy. It was easy to see why Fontana Forni was the world-leading producer of metal wood-fired ovens.

I was so impressed by the quality and design of their ovens that I bought one for my own home. Having done my research on portable wood-fired ovens, it was very apparent that this was the perfect marriage of traditional Italian oven design and modern convenience. My wife and I were so thrilled with the efficiency and cooking performance of our new Fontana oven that we abandoned using our permanent ceramic oven.

We approached the Fontana family regarding the possibility of offering their ovens to the North American market and a partnership and friendship were forged. Over the last decade, Fontana Forni USA has been importing and distributing

throughout the U.S. and Canada. Many others now share our enthusiasm.

An oven from Fontana Forni is much more than just a pizza oven. The possibilities are limitless. Meats, vegetables, breads, desserts – anything can be cooked in the Fontana oven!

In an effort to spark the collective culinary imagination of our customers, we have compiled a few of our favorite recipes into this preliminary volume. These recipes are from our family to yours - for anyone who is willing to embark upon the journey of cooking with a Fontana Forni oven. We hope you will enjoy discovering the benefits of wood-fired cooking.

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About Fontana Forni The Marche region in Italy has always been known for outstanding metal fabrication.

However, the energy crisis of the 1970’s caused this allimportant industry to suffer.

In 1978, the innovative Fontana brothers were determined to find solutions during difficult times.

Looking for alternatives to the market and for ways to help people save fuel, the brothers noted that for many Italians, wood use was highly inefficient. There had to be a way, they thought, for a wood-fired oven to achieve and maintain high heat without the many hours of preheat time and without

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the prodigious amounts of wood that traditional ovens consumed.

Their innovation, creativity, and determination lead them to design and construct the world’s first indirect combustion oven.

The new oven was a great success, and its popularity spread throughout Italy. Never satisfied, the Fontana brothers continued to examine and revise their design to discover and implement improvements. In 1986, they produced their oven’s first major redesign, introducing interior lighting and a system of forced ventilation inside the oven’s cooking chamber. They also created a version of the oven that could be installed inside homes, revolutionizing woodfired cooking in Italy.

Today, Fontana Forni employs 28 high-level craftsmen, and is led by Giovanni, Marco, Alessandro, and Nicola Fontana. The Fontana family is proud to be synonymous with the only wood-fired oven on the market today that combines the finest old-world Italian craftsmanship with all the convenience modern technology has to offer.

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Essential Tools Before we delve into some great recipes, we wanted to give you insight into some of the helpful tools we regularly use with our Fontana Forni woodfired oven. These tools have served to help us get the best results from our recipes and our Fontana Forni Oven. We strongly encourage you to consider investing in these items, as they will help you get the most out of your baking experience.

1. Digital Scale Some have asked us, “Why don’t you use measuring cups and measuring spoons?” Our answer is precision. Precise measurement of all ingredients is imperative to the success of baking. Using a digital scale to measure the weight of ingredients yields the most consistent results. Therefore, we recommend investing in a good digital scale.

2. Infrared Thermometer Another invaluable tool we rely upon every time we fire up our oven is an infrared thermometer. While our ovens do come with an analog thermometer that accurately measures the ambient temperature of the cooking chamber, an infrared thermometer provides a more precise temperature reading of the cooking surface. Precise temperature measurement of the cooking surface is imperative to getting the desired results.

3. Pizza Peel Although we have found the Fontana Forni wood fired oven to be much more than a pizza oven, we do recommend that Fontana owners invest in several tools that are synonymous with owning a pizza oven. A pizza peel is an essential tool for getting pizza dough in and out of the oven efficiently and quickly. Our preferred pizza peel is lightweight and sturdy.

It has a beveled edge so it slides easily under your dough and just as easily releases it onto the baking stone. The peel’s small perforations allow any excess flour or corn meal to shake through, rather than burning on the pizza stone, and its long handle keeps your hands away from the heat.

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4. Turning Peel Larger peels are perfect for transferring pizzas from your workspace into the oven, but a turning peel is also necessary during the cooking process.

With a smaller head than a pizza peel, it is ideal for making delicate rotational adjustments inside the oven, and like its larger brother, it also is designed with a long heat-resistant handle.

5. Brass-Bristled Brush In a wood-fired oven, it is necessary to brush the floor periodically.

Ash from the fire, flour residue, and other food particles will inevitably accumulate on the cooking surface and the best way to clean the floor is with a good quality brass-bristled brush.

6. Wooden Peel When we bake bread in the Fontana oven, we prefer to use the wooden peel over an aluminum peel. We often bake several loaves at the same time. Using a large wooden peel allows for the possibility of transferring multiple loaves into the oven at the same time. Additionally, a wooden peel will absorb any moisture from the dough should you miss a spot when dusting the peel.

Metric Versus Imperial Measuring It is important to keep in mind that traditional measures like cups, pints, quarts, and gallons mean different things in different countries! For example, if you try to make a British recipe using American measuring cups, the recipe probably won’t turn out correctly. We prefer weighing our

ingredients using the Metric system. The Metric system allows for precise measurements that can be consistently interpreted in every country.

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Pizza Dough Ingredients: • 300 g bread flour (high gluten) (30%) • 700 g all purpose flour (or “00 flour”) (70%) • 650 g water (65% hydration) • 6 g commercial yeast (.6%) • 20 g salt (2%)

Mix the bread flour, the all-purpose flour and salt into a large capacity bowl. With your hands, form a well in the flour. In the center of the well, add the room temperature water and dissolve the yeast by mixing it with some of the flour. Allow it to stand 5 to 10 minutes, until slightly foamy on the surface. Mix ingredients until everything is incorporated and formed into a rough ball. Turn the mixture onto a clean and floured work surface.

Knead the dough until all dried ingredients are well incorporated resulting into a smooth, soft texture. Do not overwork the dough! Transfer the dough back into the large capacity bowl, or plastic container and cover it with either a damp cloth, plastic wrap, or lid. Allow the dough to rest in a draft free area until doubled in size. Depending on the temperature of the room, this should take no longer then 1 1/2 to 2 hours1. Place the dough onto a floured surface and divide it into 6 portions with a dough cutter (each weighing about 250 grams2). Shape each portion of dough into loose, uniform balls and cover them with either a cloth, plastic wrap or place them into stackable dough boxes3. When the dough balls have relaxed, and once again doubled in size, they are ready to use!

1. For even better results, and flavor development, you can place the dough in the refrigerator for 6 to 24 hours.

If you choose to refrigerate the dough, you must first allow it to return to ambient temperature before you shape it. Depending on the temperature of your kitchen, this should take at least one hour.

2. By dividing each dough ball into 250 gm portions, you will have a small amount of dough remaining, about 150 grams. This can be used for a small pizza or better yet, in order to create even better flavor to your next batch of dough, you can save this small amount by either placing the leftover 150 gm dough into a sealed container, and store it in the refrigerator for up to 3-5 days. You can also choose to seal it by placing it in a plastic wrap or bag, and storing it in the freezer until it is time to make pizza dough again. On pizza day, take out the left over dough (pâte fermentée, pasta di riporto) from the refrigerator or the freezer, and allow it to get to room temperature for about 3 hours. Add this small amount of leftover dough to the water of your new batch. The small, leftover dough ball will float on top of the water. You are now ready to proceed with the dough recipe by adding the flour, salt and yeast using the same steps as you did the previous time.

3. Stackable dough boxes are ideal for keeping the dough moist and avoiding the formation of a dry surface.

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Pizza Margherita Ingredients: • 250 g of pizza dough • 300 g bread flour (high gluten) (30%) • 1 can of roma tomatoes crushed • salt 1 tsp • sugar 1/4 tsp • basil • fresh mozzarella • olive oil

Preheat your Fontana Forni oven until the floor reaches 700°-750°F (our preferred floor temperature). While the oven is preheating, begin crushing peeled Roma tomatoes in a bowl. Add enough salt to taste. A little sugar may be necessary in order to cut the acidity of the tomatoes. Simple is better!

For Neapolitan style pizza, the dough must be stretched by hand! Videos can be found online showing precise methods. For Tuscan style pizza, the dough is rolled out even and thin with a rolling pin.

Flour your work surface generously, making sure that the finished flattened dough rests on a well-floured surface, thus preventing it from sticking.

Place the tomato sauce in the center of the stretched dough with a ladle.

With a circular motion, spread the desired amount of tomato sauce starting in the center and spreading to the edges. Be careful not to get too close to the edge or you may run into problems when you try to pick the pizza up with the peel. Place slices of fresh mozzarella on top of the tomatoes. Drizzle the top with olive oil and salt if desired.

Check the temperature of your cooking surface by pointing an infrared thermometer to the stone in the oven. An infrared thermometer provides the most accurate temperature measurement of the cooking surface.

If the stone temperature is not high enough, the pizza will not brown underneath. If it is too hot, the bottom will char. Now with a firm, quick sweeping movement slide the peel under the dough. Place the peel with the pizza into the hot oven and pull back quickly, causing the pizza to slide off the peel and onto the hot stone. When the side of the pizza closest to the fire begins to brown, generally around 30 seconds, use a small turning peel to rotate the pizza 180 degrees. Repeat the turning process as needed to insure an evenly cooked pizza. In less than two minutes the pizza will be perfectly baked and ready to be taken out. Place some fresh basil on top of your beautifully baked pizza and enjoy!

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Pollo al Mattone Ingredients: • 1 chicken • 1 lemon • ¾ cup of white wine • 3-4 cloves garlic • 2-3 rosemary sprigs 3 ” long • 3-4 sage leaves • ¼ to ½ tsp. hot pepper flakes • 1 tbsp salt • ½ tsp black pepper • 1 tbsp olive oil • new potatoes

With a sharp knife open the chicken creating an “open book” (“libro aperto”), by carefully cutting along the backbone of the bird and then opening it. Place the opened chicken between two cutting boards and put pressure on the top board causing the bird to flatten out. In a bowl, mix coarsely chopped rosemary, sage and garlic; add red pepper flakes, salt, black pepper, fresh lemon juice, and white wine. Place the chicken into a large bowl. Pour and rub all ingredients over the bird. Allow the chicken to marinate and rest at room temperature for about one hour. If you choose to marinate the chicken overnight in the refrigerator, you must make sure to allow it once again to reach room temperature before placing it in the oven.

Preheat your Fontana Forni oven to 450° F - 500° F. Once the oven is the correct temperature, place a cast iron skillet with a lid (a size smaller than the skillet – it should fit INTO the skillet) into the wood-fired oven for 10-15 minutes before baking, allowing it to preheat. Check the temperature of the stone using an infrared thermometer. Using an oven

mitt, carefully remove the cast iron skillet and lid from the oven. With a brush, coat the lid with olive oil to prevent the chicken from sticking. Drizzle a small amount of oil on the bottom of the cast iron skillet. Carefully set the marinated chicken into the hot skillet, skin first. In order to make sure that the chicken adheres to the skillet, use an oven mitt to carefully place the lid on the chicken. You can place two bricks covered in aluminum foil on top of the lid to flatten the chicken even more. Finally slide the skillet into the hot oven, and close the front of the oven for a consistent temperature.

Take advantage of the remaining marinade by placing it and the potatoes into a bowl allowing all the flavors to permeate the potatoes as well. Drizzle olive oil on the potatoes and stir them, making sure they are coated with the marinade and oil. Season with a little more salt. After the chicken has baked 25-30 minutes, using an oven mitt, carefully remove the cast iron skillet from the oven. Place the potatoes around the chicken and replace the lid and bricks on top of the chicken and potatoes. Slide the cast iron skillet into the oven for at least 10-15 minutes. With the help of a spatula and oven fork, carefully flip the chicken. Remove the lid and allow both potatoes and chicken to brown for an additional 15 minutes.

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Steak and Tagliata Ingredients: • 2 t-bone steaks • coarse sea salt to taste • 1 lemon • 1 package of fresh baby arugula • olive oil • parmesan cheese

One or two hours before heating the oven, take the steaks out of the refrigerator and allow them to reach room temperature. Make a roaring fire inside your Fontana Forni oven using small pieces of wood and let it burn until you have a generous hot bed of embers. Using the fire poker, evenly spread the coals across the oven floor. Place a footed stainless grill inside the oven, directly over the hot coals, allowing it to preheat.

Generously salt both steaks on each side with coarse sea salt. Lightly pat the salt into the surface of each T-bone. With heavy oven mitts, pull the grill out of the oven and carefully place the steaks on the hot grill. Slide the grill and steaks into the oven, over the hot coals. Make sure not to overcook the steaks, considering that the heat is distributed from above and below. After about 2 minutes, pull the grill out of the oven. Using tongs, flip each steak. Once again, place the steaks over the hot coals for an additional 2 minutes. Cook longer or shorter according to preference.

With a sharp knife, carve the meat away from the bone. Slice the steak diagonally, and against the grain, into .5 cm or ¼” thick portions. Arrange the slices over the bed of fresh arugula. Shave thin slivers of Parmigiano Reggiano over the slices of the Tagliata and top with a drizzle of quality extra virgin olive oil. Serve the Tagliata on a plate accompanied by a wedge of lemon, a baked potato or a vegetable of your choosing. We love to squeeze a little fresh lemon juice on top of the meat. So delicious!

You can choose to either cook both steaks at the same time, or grill the one for the Tagliata first. This will allow you to slice the Tagliata and place it on the bed of arugula while the other steak is grilling. If you choose to grill both steaks simultaneously, take one out and cover it with aluminum foil in order to keep it warm, until the Tagliata is ready to be served.

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Sausage Crostini Ingredients: • italian sausage or ground pork previously salted • stracchino or crescenza • baguette

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Preheat your Fontana Forni oven to 375 °F. Place 2 cups of stracchino cheese in a bowl. Remove the sausage from casing. Thoroughly mix the stracchino and sausage together until it is creamy. Cut the baguette with a sharp serrated knife into diagonal slices. Place a scoop of the sausage and cheese mixture on each piece of bread and spread evenly. Lay the slices on a cast iron skillet and place it in the oven. Allow the crostini to bake for about 20 minutes or until golden brown on the surface.

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Vegetable & Tuna Involtini Ingredients: • 2 cream cheese • 3 cans of tuna in oil drained • 3 eggplant • 3 zucchini • peppers yellow and red • olive oil • salt • oregano • chives

Preheat your Fontana Forni wood-fired oven to 425°- 450° F. While the oven is preheating, place the cream cheese and tuna in a bowl. Mince the chives and add them to the tuna and cream cheese mixture. Mix all ingredients well. Add a little salt to taste. Wash the eggplant and slice thinly. Layer each slice in a bowl and sprinkle all with salt. Add oregano between each layer.

Place a cast iron griddle in the wood-fired oven order to preheat it. Drizzle olive oil on each slice of eggplant and place them on the hot griddle, allowing them to slightly brown on each side (will need to be flipped).

Pay close attention not to char them. Remove from oven. Spread the cream cheese and tuna mixture on top of each slice. Roll every slice with the tuna filling nestled on the inside. Wrap each roll and tie it with the leftover chives. Not only will the chive “ribbon” keep the eggplant intact, but it is also pleasing to the eye and an added delicious flavor to each morsel. Next, cut each zucchini into thin slices. Proceed as you did with the eggplant and add oregano and salt. Drizzle everything with olive oil.

Once again repeat the process of grilling all the slices on the cast iron griddles inside the wood-fired oven. Roll each tuna filled slice just as you did with the eggplant. With the fresh chives tie each zucchini and tuna filled roll or ‘involtino’. Repeat same grilling process with the whole red and yellow peppers. Upon removing the blackened peppers from the oven, place them in a brown paper bag to allow them to sweat for 2 minutes. Remove them from the bag and you will be able to easily peel the blackened skin off. Cut peppers into long slices and spread the cream cheese and tuna mixture on top of each slice. Repeat the rolling and tying process. The peppers will add color to create a beautiful plate that is incredibly pleasing to the eye as well as the taste buds! Place them on your favorite serving dish on a bed of baby arugula and serve.

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Roasted Cherry Tomato Pasta Ingredients: • cherry tomatoes • fresh basil leaves • fresh garlic • salt • fresh cayenne pepper • olive oil

Preheat Fontana Forni wood-fired oven to 400° F. Place the flat part of the knife on top of the garlic clove and hit the blade with the palm of your hand loosening up the skin around the clove making it easy to peel.

Some choose to leave the garlic cloves whole with the skin on. If you like some heat, slice a hot pepper into thin strips making sure not to discard the seeds. Wash hands thoroughly after handling the peppers. Drizzle an ovenproof pan with olive oil. Place the cherry tomatoes, garlic, hot pepper, and basil into the pan. Sprinkle with salt. Thoroughly mix all ingredients.

Once again, check the oven temperature with the infrared thermometer before roasting the tomatoes and finish cooking the pasta together with the tomatoes. Slide the pan into the oven and close the oven door leaving it slightly ajar on one side. Make sure to regularly open the oven door to check on the roasting of the tomatoes. With an oven mitt grab the pan and shake it in order to toss the tomatoes around so they can evenly roast and caramelize on all sides. The cherry tomatoes are ready when they slightly shrivel up as they caramelize.

Transfer part of the tomatoes into a skillet. Place spaghetti into salted boiling water and allow to cook. Drain the pasta at least two minutes before the finished time, making sure it is still a bit undercooked. Place it in the hot skillet alongside the tomatoes. It is crucial to reserve some of the cooking water as you will ladle it into the skillet for the final stage of cooking. A beautiful marriage is about to happen. Spaghetti, sauce and cooking water will do their final magic! The starch released from the pasta will allow the sauce to thicken up and also finish cooking it perfectly “AL DENTE”. Drizzle with good extra virgin olive oil. Top the plate with fresh basil chiffonade and a sprig of green leaves. For the final touch, grate fresh Parmigiano Reggiano over the spaghetti.

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Bread Dough Ingredients: • 300 g bread flour • 700 g all-purpose flour • 630 g lukewarm water • 4 g instant dry yeast • 20 g tablespoon salt

Bread can be made in many different ways. The choice of flour, the hydration (amount of water in the mix), and the method of fermentation, will result in different flavors and textures.

This dough recipe is very basic and very simple to work with. Any beginner can be successful in the beautiful and addicting journey of bread making.

The beauty of baking in your Fontana Forni wood-fired oven adds to the magic of baking fresh bread at home.

Mix the bread flour with the all-purpose flour. Add 20 grams of salt and

mix thoroughly with the flour. Make a well in the center of the flour. Add the yeast in the center of the well.

Pour the lukewarm water into the center, over the yeast and mix incorporating some of the flour with the water and yeast. Allow the mixture to rest for about 5 minutes. With a plastic dough spatula or your hands, begin incorporating all the flour with the water.

Begin kneading inside the bowl just long enough for all the flour to be absorbed into the dough. As soon as all the dry ingredients are well incorporated, transfer the dough on a clean surface dusted with some flour to prevent the dough from sticking. Bring it all together forming it into a ball. Begin kneading the dough by grabbing it with both hands and folding the furthest part of the dough toward you and on top of itself. Press the heels of your hands into the folded dough, pushing slightly forward, and away from you. Some bakers call this “punching” the dough. Slightly rotate the dough and once again fold the furthest part of the dough toward you and on top of itself. Press the heels of your hands into the dough, pushing slightly forward, and away from you.

This process begins the important gluten development. Rotate the dough ball and begin the process again. With quick decisive movements, fold the dough toward you on top of itself, and once again with a pushing motion press on it with the heels of your hands and away from you. Every time give the dough a quick, slight turn.

Simply grab it, fold it in half, and push once again with the heels of your hands in a stretching motion away from you. Repeat for 8-10 minutes. Press down with the heel of both hands and push away from you. You will notice that the dough starts out by being lumpy, but after 8-10 minutes of kneading it should have a shiny and smooth surface. At this point, the dough is ready to rise.

Pick up the dough ball and place it into a food safe container covered either with a lid, a damp cloth, or plastic wrap. Place the container in a warm area and allow the dough to rise. After the dough has risen for about two hours, divide it and shape it.

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Baking Bread Preheating the Oven:

Loaf Preparation:

About 40 minutes before baking, preheat your Fontana Forni wood-fired oven to 550°F - 600°F with an active fire. You will NOT bake the bread at such high temperature, but you will need to give yourself some time to get the coals and the ashes out of the oven before placing the bread in the oven.

The cleaning process will cool the oven down to the right temperature for baking, 450°F - 400°F. (This cleaning method is only necessary when using the Fontana single chambered ovens where the fire is present in the cooking chamber. As soon as the oven is clean make sure to close the oven door, keeping the heat inside the oven - It is not necessary to take the fire out of the dual chambered oven).

After allowing your dough to double in size, transfer the dough onto a clean, flour dusted work surface. Lightly dust the part of the dough facing you with some flour. Using a dough spatula or dough cutter, cut the dough into two equal pieces. Shape the dough into a rough rectangle. Fold the dough by stretching the farthest piece on the left and folding it in towards the center. With the opposite hand stretch the other end as far as it will go without causing it to rip and fold it in towards the center. Pull, stretch the piece closest to you and fold to the center. Lastly, stretch the last piece from the top and fold to the center as if you closing an envelope. Stretch it all the way up to the front and seal. Flip the dough ball around so all the seams rest on the work surface. Cup the dough ball with both hands. As you rest your hands on the table, roll and pull the dough towards you in a counterclockwise motion. Repeat this motion about four times all around the dough ball. Doing this pulling motion will create friction between the dough and the table, thus creating good tension in the loaf.

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Allow the dough to rise and proof on a baker’s cloth. Make sure to cover the dough with some type of plastic wrap or damp cloth to prevent it from drying and forming a crust on the surface.

Baking Process: While the oven is pre-heating, place a heavy gauge pan inside of the oven. This will be used for creating steam during the baking process. Once the oven is pre-heated and cleaned, one must work quickly. In order to maintain maximum heat inside of the oven, it is important to keep the door and damper closed. One trick we have learned is to remove the chimney and completely block the flue with a piece of tile or anything else that is flat and not flammable that can prevent heat from escaping. Be sure to use a heavy oven mitt to remove the very hot chimney and place it in a safe place.

Transfer the dough onto a cornmeal dusted wooden peel. If the dough has been proofing overnight in a basket inside the refrigerator, unwrap it and gently flip it onto the peel. If the dough is on baker’s cloth, carefully pick it up with using a dough scraper or dough spatula and very gently lift the dough (being careful not to degas it) and place it on the dusted wooden peel. Lightly dust the surface of each dough ball with some flour and score with a razor blade. The flour on the top of the dough will help the blade glide without sticking. Scoring is one of the most exciting moments in bread baking. Not only is this the personal signature of the baker, but also most importantly it allows the dough to experience the final rise when in the oven.

Make sure to check the temperature of the oven with the infrared thermometer. Initially the oven should be 500°F. In this specific image you can see more than two loaves because we made a larger batch of dough. Place the peel all the way to the back of the oven. With a decisive but gentle quick move, pull the peel back and out of the oven. The loaves will bake directly on the oven floor. Immediately pour hot water (or place hand towel saturated with water) into the pre-heated metal pan and close the door. This process fills the oven chamber with steam for the first few minutes of baking, necessary for the final rise or ‘oven spring’ of the loaf. Steam should only stay present for the first 15 minutes of baking. After 15 minutes have passed, remove the steam tray unless all the water has evaporated.

When the bread is golden brown, slide the wooden peel under the loaves pushing them to the very back of the oven. Pull the hot loaves out of the oven and tap the bottom of the bread with your fingers. You will hear a hollow sound, which indicates that the bread is perfectly baked. Place on a cooling rack. You will quickly fall in love with the symphony and song of the bread as it crackles when it is removed from the oven and begins to cool!

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We believe Fontana Forni is the best, most convenient pizza oven on the market, but it is so much more than just a pizza oven. We are passionate about cooking with the Fontana Forni wood-fired oven. In an effort to share that passion with our customers, we have gathered some of our favorite recipes into this collection. My wife, Marianne, a native of Italy and a consummate cook, wrote these recipes. In this volume you will learn to cook a variety of meals including pizza, meats, vegetables, desserts, & breads in an authentic Italian style. These recipes are intended to help you realize the true potential of the Fontana Forni wood-fired oven. We hope that after trying out these recipes you will be inspired to create your own recipes that will become classics in their own right for you to share with your friends and family.

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