Antonino Esposito and Antonio Starita, World-Class Pizzaiuoli, to Demonstrate Classic Neapolitan Techniques at A Mano, Ridgewood

Demonstrations Held Saturday, March 6th at 1:00 & 4:00 p.m.;
Neapolitan Pizza Masters to Craft Neapolitan Pizza,
Pizza Fritta, Gluten-Free Pies, and more

A Mano Neapolitan trattoria in Ridgewood, NJ will be hosting world-class pizzaiuoli Antonino Esposito and Antonio Starita for a close up look at and taste of traditional Neapolitan culinary craftsmanship on Saturday March 6th at two separate seatings held at 1:00 and 4:00 p.m. by reservation.

Both Esposito and Starita will be in New Jersey for one day only at A Mano as they travel back to Italy after competing in the International Pizza Expo in Las Vegas. The demonstrations, which cost $15 per person (including tax and gratuity), will educate attendees about traditional Neapolitan pizza making, from customary ingredients and recipes to proper technique. Patrons who do not wish to attend the demonstrations on March 6th can visit the restaurant between 11:30am and 11:00pm for regular service.

A top 5 finalist in 2007’s International Pizza Challenge and grand champion of Sorrento’s Taste and Cooking International Championship, Mr. Esposito is widely known throughout Italy from his work on the Italian Cooking Channel. Owner of one of the oldest Pizzerie in Naples, PIZZERIA STARITA a Materdei, established in 1901, Mr. Starita is well-known in the field as Vice President of the Assocaition of Neapolitan Pizzaiuoli (APN). His many accolades include having his pizzeria featured in the Sophia Loren movie Oro di Napoli, and being selected as a special envoy to present “pizza” to the Pope several years ago.

Who: Antonino Esposito and Antonio Starita, world-renowned pizzaiuoli from Naples, Italy

What: $15 per person educational cooking demonstration by esteemed pizzaiuoli, held at A Mano, Neapolitan trattoria, 24 Franklin Avenue in Ridgewood, NJ

When: Saturday, March 6th, 2010
1:00 p.m. and 4:00 p.m.

Where: A Mano, www.amanopizza.com
24 Franklin Avenue
Ridgewood, NJ 07450

Phone: (201) 493-2000

Reservations Required: Space is limited to the first forty people for each demonstration time slot. RSVP to A Mano, (201)493-2000.

About Antonino Esposito

Antonino Esposito, owner of two pizzerie/trattorie (Tattoria Sorrentina and AHUM) in Sorrento,Italy, is also the inventor of the Frustra Sorrentina, a patented pizza type product which has the form of a small boat, now produced and sold throughout Italy. Antonino recently completed filming of a 30 part series on pizza which will air on the Italian Cooking Channel, and has made guest appearances on this channel as well.

About Antonio Starita

Antonio Starita is the owner operator of ‘PIZZERIA STARITA a Materdei ‘established in 1901. Antonio is the 4th generation and has become an icon in the Neapolitan Pizza Industry during his illustrious career. Antonio is a passionate promoter of the Neapolitan Pizza Industry, and as such serves as the Vice President of the Assocaition of Neapolitan Pizzaiuoli (APN), which promotes and trains pizza makers wishing to learn the Neapolitan art. Antonio has a further distinction of being the lead delegate called by the Vatican, Pope John Paul II, to present Pizza Napoletana in Rome. His career has taken him around the world spreading the word of Neapolitan Pizza and his style, technique, and passion for his art continue to drive him forward, even now at 65 years old.

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 allows 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.