A Mano to Hold Pizza Demo and Wine Tasting Dinner
By Mel Fabrikant Monday, May 24, 2010, 11:09 AM EDT
Free Demonstration and Tasting, Monday, June 7th at 6:30 p.m.
Wine Tasting Dinner, Tuesday, June 15th at 7:00 p.m.
Continuing its series of educational food demonstrations and events, A Mano Neapolitan trattoria in Ridgewood, NJ will be hosting two events in June and will be incorporating New Jersey’s Alba Vineyards wines into both events.
The first event will be a free demo and tasting, “Neapolitan Pizza, Pasta and Techniques with a Twist” and will be held on Monday, June 7th at 6:30 p.m. Reservations for the demo are required and can be made by calling A Mano at (201)493-2000. A Mano’s co-owner Fred Mortati will lead this free demonstration and tasting with help from the trattoria’s specially trained pizzaioli (pizza chefs) and an Alba Vineyards wine specialist, who will conduct a tasting. A step-by-step event, Mr. Mortati and staff will cover all aspects of the Neapolitan pizza and pasta making processes, including the creation of dough, sauce and mozzarella. In addition to these basics they will debut the techniques used to make one of their newest offerings, a pizza with sautéed spinach-infused dough.
The second event, “A Mano’s Alba Vineyards Wine Tasting Dinner” will be held on Tuesday, June 15th at 7:00 p.m. Attendees will be served a five-course meal including a fresh mozzarella pinwheel appetizer, seafood salad, homemade lasagna with bolognese, tartufo pizza with truffles and porcini, and espresso or strawberry tiramisu, each course paired with a different Alba wine. The wine selections were specially chosen by the A Mano chefs and the Alba Vineyards sommelier to compliment and reflect the character of the menu. Reservations are required and the cost per attendee is $35 (not including tax and gratuity). A Mano co-owner Fred Mortati and restaurant manager Greg Stott will be on hand to walk attendees through the menu and the pairings choices. Reservations can be made by calling (201)493-2000.
Patrons who do not wish to attend the demonstration on June 7th or the wine tasting dinner can visit the restaurant between 11:30am and 11:00pm for regular service.
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 .
Wine Tasting Dinner, Tuesday, June 15th at 7:00 p.m.
Continuing its series of educational food demonstrations and events, A Mano Neapolitan trattoria in Ridgewood, NJ will be hosting two events in June and will be incorporating New Jersey’s Alba Vineyards wines into both events.
The first event will be a free demo and tasting, “Neapolitan Pizza, Pasta and Techniques with a Twist” and will be held on Monday, June 7th at 6:30 p.m. Reservations for the demo are required and can be made by calling A Mano at (201)493-2000. A Mano’s co-owner Fred Mortati will lead this free demonstration and tasting with help from the trattoria’s specially trained pizzaioli (pizza chefs) and an Alba Vineyards wine specialist, who will conduct a tasting. A step-by-step event, Mr. Mortati and staff will cover all aspects of the Neapolitan pizza and pasta making processes, including the creation of dough, sauce and mozzarella. In addition to these basics they will debut the techniques used to make one of their newest offerings, a pizza with sautéed spinach-infused dough.
The second event, “A Mano’s Alba Vineyards Wine Tasting Dinner” will be held on Tuesday, June 15th at 7:00 p.m. Attendees will be served a five-course meal including a fresh mozzarella pinwheel appetizer, seafood salad, homemade lasagna with bolognese, tartufo pizza with truffles and porcini, and espresso or strawberry tiramisu, each course paired with a different Alba wine. The wine selections were specially chosen by the A Mano chefs and the Alba Vineyards sommelier to compliment and reflect the character of the menu. Reservations are required and the cost per attendee is $35 (not including tax and gratuity). A Mano co-owner Fred Mortati and restaurant manager Greg Stott will be on hand to walk attendees through the menu and the pairings choices. Reservations can be made by calling (201)493-2000.
Patrons who do not wish to attend the demonstration on June 7th or the wine tasting dinner can visit the restaurant between 11:30am and 11:00pm for regular service.
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 .
