Ridgewood, New Jersey's A Mano looks to disrupt the Garden State's sweet-sauce stereotype. Their Neapolitan-style pizzas come directly from a 1000-degree 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 VPM (Verace Pizza Napoletana) and 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.
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Where: A Mano Neapolitan Trattoria, 24 Franklin Avenue, Ridgewood NJ 07450 When: Tuesday, April 13, 2010; 6:30 p.m. Cost: Free RSVP: 201-493-2000 It's a demonstration and tasting. So if you're looking for insight into the process, this might be for you. It's not a hands-on workshop, though, so leave your apron at home....