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.
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Gianni Caruso, executive chef at the North End restaurant.
Yoon S. Byun/Globe Staff
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Orata fish at Bricco.
Yoon S. Byun/Globe Staff
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Ricotta gnudi, surrounded by pillow ravioli stuffed with ricotta.
Yoon S. Byun/Globe Staff
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Caruso applied salt to a branzino fish before placing it in the oven.
Yoon S. Byun/Globe Staff
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Bricco's oven is fired with hardwood and reaches temperatures over 700 degrees.
Yoon S. Byun/Globe Staff
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Caruso checked on the fish.
Yoon S. Byun/Globe Staff
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The branzino fish after it was cooked.
Yoon S. Byun/Globe Staff
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