A Mano (By Hand)
A Mano is born from the idea of bringing authentic Pizza Napoletana to the USA. Although pizza is a perfectly simple food, outside of Naples it has changed based on individual interpretations and availabilty of materials and ingredients. In Naples, however, pizza continues to be made as it was in 1889 when the first Pizza Margherita was made for then Queen Regina Margherita. That was the first time that mozzarella cheese was put on top of flatbread with tomatoes and basil.
A Mano creates that authentic product. Our wood burning ovens are hand built, on site, by Neapolitan Artisans, using stones and volcanic soil imported from Naples. Their architecture allows the temperature to be maintained at a blistering 1000 degrees. Our dough is made using Caputo flour imported from Naples. This flour is all natural with no additives or preservatives, and is used by the most highly rated Pizzerie in Naples. Imported tomatoes from the San Marzano region, grown in the foothills of Mt Vesuvio provide a natural sauce. In combining these ingredients and our ovens with the mastery of our trained and certified Pizzaiuoli, we bring a piece of Naples to you.
A Mano is very proud to be one of the only restaurants in the USA which is certified by VPN (Verace Pizza Napoletana). Enjoy
Four days to
discover all the secrets of the Neapolitan pizzaFrom Friday 18
to Monday, September 21, in the
courtyard of the Scuole Maschili in Bra (Cn), returns the Piazza Pizza, as part
of Cheese 2015. The only place where you can find out all the secrets of the
Verace Pizza Napoletana and meet the best Masters thanks to the well-established collaboration between Slow
Food Italy and the Associazione Verace