A Mano Announces Delicious Demonstrations in Ridgewood
Sizzling Summer Series to Include Pizza-Making with Masters, Homemade Pasta Making and Mozzarella/Dessert Duo
(RIDGEWOOD, NJ, May 14, 2013) — This summer, Ridgewood New Jersey’s authentic Neapolitan trattoria A Mano, will host a three-part series of delectable demonstrations. Taking place on Thursday evenings beginning June 6th, the first of the tasty tutorials includes Pizza-Making with Neapolitan Pizza Masters Roberto Caporuscio and Antonio Starita, followed by How to Make Homemade Pasta Like a Pro, and concludes with a Mouthwatering Mozzarella and Dessert Making Combo.
Pizza-Making with Neapolitan Pizza Masters, Roberto Caporuscio and Antonio Starita -June 6, 6pm
Pizza Powerhouses Roberto Caporuscio and Antonio Starita, will demonstrate the art of Neapolitan pizza, including dough making and stretching, traditional
recipes and expert techniques. The world-famous pizza masters will highlight the secrets of perfecting both classic and specialty Neapolitan wood-fired pizzas. Caporuscio is the Chef/Owner of New York City hot spots Kesté Pizza and Vino and Don Antonio by Starita. His mentor, Antonio Starita, is the Chef/ Owner of one of Naples’ oldest, most popular pizzerias, Pizzeria Starita ai Materdei, and Don Antonio by Starita in New York. Both Caporuscio and Starita are ranking members of the Association of Neapolitan Pizzaiuoli (Association of Neapolitan Pizza Makers – APN), the Italian governing body that teaches the art of Neapolitan pizza making, and certifies quality and adherence to authentic procedures. Caporuscio’s title is President of the United States division, while Starita serves as International Vice President.
How to Make Homemade Pasta Like a Pro -Thursday, July 18th 6pm
Guests will take an up close look at tasty techniques of making fresh egg pasta, from dough making and rolling, to pasta cutting and other expert methods used to create homemade pillowy pasta. Favorite housemade pasta dishes on A Mano’s menu include: Lasagna Bolognese, Vegetable Lasagna, Tagliatelle ai Funghi (ribbon pasta with assorted wild mushrooms and truffle cream) and Gnocchi alla Sorrentina (gnocchi with fresh tomato sauce, basil and homemade mozzarella).
Mouthwatering Mozzarella and Dessert Making Combo – Thursday, August 15th 6pm
Viewers will learn to make melt-in-your-mouth mozzarella, including stretching, forming and setting the cheese, and the methods of making one of A Mano’s featured desserts. A Mano’s mozzarella which is made in-house daily, is featured on its wood-fired pizzas, and in recipes of dishes such as the Mozzarella Pinwheel (mozzarella roll with prosciutto and grilled vegetables) and Caprese Salad (mozzarella, vine-ripe tomatoes, basil and extra virgin olive oil). Signature homemade desserts include panna cotta with seasonal berries, ricotta cheesecake, creme brûlée, tiramisu and more.
The cost of each demonstration is $10 per person, which will be credited towards dinner immediately following the events. Reservations are required.
About A Mano
A Mano, meaning “by hand,” is focused on presenting the ultimate combination of authentic ingredients and techniques to create an unmatched Neapolitan experience. The restaurant 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.
A Mano is one of only three restaurants in the United States certified by both Italian governing associations, the Verace Pizza Napoletana and Associazone Pizzaiuoli Napoletani, to offer authentic 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 by hand daily, 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 entire makeup is imported from Italy. Its twin domed ovens with round chimneys, hand-built on site by Neapolitan Artisans using stones and volcanic soil from Naples, are the centerpiece of the restaurant, stretching to the ceiling of the two-story dining room. The architecture of the wood-fired ovens allow them to reach temperatures of 1,000 degrees, creating beautifully blistering, bubbling pizza in less than two minutes.
A Mano is located at 24 Franklin Avenue, Ridgewood, NJ 07450. Hours of operation are: Monday through Thursday, 11:30 AM–10:00 PM, Friday and Saturday 11:30 AM-11:00 PM and Sunday 12:30 PM–10:00 PM. For more information, please call 201.493.2000 or visit www.amanopizza.com.