>Daily Slice: A Mano, Ridgewood, New Jersey
Posted by Chris Lehault, November 30, 2010 at 2:00 PM
Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.
Ridgewood, New Jersey’s A Mano looks to disrupt the Garden State’s sweet-sauce stereotype. Its Neapolitan-style pizzas come directly from a 1,000°F wood-burning oven built with stones and clay imported from Italy. The brainchild of pizzaiolo Roberto Caporuscio (now of Kesté in the West Village), A Mano is certified by both the VPN (Verace Pizza Napoletana) and employs pizzamakers accredited by the APN (Associazione Pizzaiuoli Napoletani). A Mano’s pie shares more resemblance to its cousins back in the old country than to its neighbor down the street.
