Cooking by fire: Bricco in the North End
A branzino fish, center, covered with salt, cooked in the wood-burning oven at Bricco Ristorante and Enoteca.
Yoon S. Byun/Globe Staff
| January 15, 2013
Gianni Caruso, executive chef at the North End restaurant.
Yoon S. Byun/Globe Staff
| January 15, 2013
Orata fish at Bricco.
Yoon S. Byun/Globe Staff
| January 15, 2013
Ricotta gnudi, surrounded by pillow ravioli stuffed with ricotta.
Yoon S. Byun/Globe Staff
| January 15, 2013
Caruso applied salt to a branzino fish before placing it in the oven.
Yoon S. Byun/Globe Staff
| January 15, 2013
Bricco's oven is fired with hardwood and reaches temperatures over 700 degrees.
Yoon S. Byun/Globe Staff
| January 15, 2013
Caruso checked on the fish.
Yoon S. Byun/Globe Staff
| January 15, 2013
The branzino fish after it was cooked.
Yoon S. Byun/Globe Staff
| January 15, 2013
