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>Ridgewood High School and A Mano Recognize Special Students

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Ridgewood High School and A Mano Recognize Special Students
Through its “Hand-in-Hand” Program

Ridgewood’s Authentic Neapolitan Trattoria Hosts Pizza-Making and Lunch for
Teacher-Selected Students and Principal Each Month

(Ridgewood, NJ: January 26, 2010) Since October 2009, A Mano, Ridgewood’s authentic Neapolitan Pizzeria has provided more than delicious pies to its customers. Each month, Ridgewood High School Principal Jack Lorenz participates in a hands-on Neapolitan pizza making workshop and lunch with seven teacher-selected students in the joint Hand-in-Hand program. Designed to recognize students for their community service efforts, the Hand-in-Hand program gives students a chance to connect with each other and their principal while learning an age old culinary craft. “The Hand-in-Hand program at A Mano is a rich opportunity for me to recognize students at Ridgewood High School who may fly under the radar,” said Principal Jack Lorenz. “These are good kids who work hard to serve their community and each other, and it is clear why their teachers have chosen them to participate in this program.”

“We are proud to partake in such a valuable experience for Ridgewood High School students and their principal,” says Fred Mortati, co-owner of A Mano. “With this program, we can give back to the community that supports us and expose kids closely to the art of artisanal pizza making and our menu of hand-made, on premise-prepared Neapolitan offerings.” After the workshop and lunch, each student receives a certificate of Neapolitan pizza making completion.

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.
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