A Mano, Neapolitan Trattoria, Names Anthony White General Manager

Anthony White, a 20+ year food industry veteran, has been named general manager of A Mano, announced co-owners Fred Mortati and Carlo Orlando. Prior to joining A Mano, Mr. White spent over 15 years in the kitchens of Radisson and Sheraton Hotels (as executive chef at Mt. Arlington and sous chef at Mahwah locations of the latter), along with a one year stint at Silver Spring Farm in Flanders. Since 2002, Mr. White served as senior sales specialist at Orlando Foods, the Maywood-based Italian food importing business owned by Messrs. Mortati and Orlando, and prior thereto, for two years as territory manager at US Food Service

“We are excited to have Anthony White at the helm of A Mano, where his extensive experience with the raw materials used in the Neapolitan pizza and cuisine will be an asset,” said Mr. Mortati. “Having sold our imported specialty products and demonstrated their uses in the finest restaurants, along with having worked side by side with some of the best known pizzaiuoli from Naples, Italy, Anthony understands the essential components of Neapolitan cooking and its emphasis on pure, fresh, high quality ingredients brought together in simple, delicious combinations.”

About A Mano
A Mano, meaning “by hand,” is focused on presenting the ultimate combination of authentic ingredients, technique, and methods to create an unmatched Neapolitan experience.

A Mano is one of only three U.S. pizza restaurants to receive prestigious certifications from both the Verace Pizza Napoletana and Associazone Pizzaiuoli Napoletani, the recognized authorities of Naples, Italy on traditional Neapolitan Pizza. The exacting standards are what stand A Mano apart from the rest, from the expertise of the pizzaiolo (the specially-trained pizza chef) to the use of ingredients imported from Naples (from all natural Caputo flour to the San Marzano tomatoes, grown in the foothills of Mt Vesuvio). Add-in fresh mozzarella, made on-site, by hand along with outrageous homemade gelato and desserts, and the true concept of artisan foods are revealed.

Down to the tiles and equipment, from floor to ceiling the restaurant’s makeup is imported from Italy. Its twin domed ovens with round chimneys, hand-built on site by Neapolitan Artisans using stones and volcanic soil imported from Naples, are the centerpiece of the restaurant, stretching to the ceiling of the two-story dining room. The architecture of these wood-fired ovens allow them to reach temperatures of 1,000 degrees, creating beautifully blistering, bubbling pizza in less than two minutes.

A Mano has gone to great lengths to ensure the quality and authenticity of the craft of traditional Neapolitan foods, with results that speak mouthwatering volumes in every bite.

The restaurant is open Monday to Thursday from 11:30 a.m. until 10 p.m., Friday and Saturday from 11:30 a.m. to 11 p.m., and Sunday, from 12 p.m. until 10 p.m.

A Mano is located at 24 Franklin Avenue (at the corner of Chestnut Street), Ridgewood, NJ 07450. For more information, please call 201-493-2000 or visit www.amanopizza.com.

A Mano
24 Franklin Avenue
Ridgewood, NJ 07450
 201-493-2000
 www.amanopizza.com