Pizza Demo | Wine Tasting Dinner

A Mano to Hold Pizza Demo and Wine Tasting Dinner

Free Demonstration and Tasting, Monday, June 7th at 6:30 p.m.
Wine Tasting Dinner, Tuesday, June 15th at 7:00 p.m.

Continuing its series of educational food demonstrations and events, A Mano Neapolitan trattoria in Ridgewood, NJ will be hosting two events in June and will be incorporating New Jersey’s Alba Vineyards wines into both events.

The first event will be a free demo and tasting, “Neapolitan Pizza, Pasta and Techniques with a Twist” and will be held on Monday, June 7th at 6:30 p.m. Reservations for the demo are required and can be made by calling A Mano at (201)493-2000. A Mano’s co-owner Fred Mortati will lead this free demonstration and tasting with help from the trattoria’s specially trained pizzaioli (pizza chefs) and an Alba Vineyards wine specialist, who will conduct a tasting. A step-by-step event, Mr. Mortati and staff will cover all aspects of the Neapolitan pizza and pasta making processes, including the creation of dough, sauce and mozzarella. In addition to these basics they will debut the techniques used to make one of their newest offerings, a pizza with sautéed spinach-infused dough.

The second event, “A Mano’s Alba Vineyards Wine Tasting Dinner” will be held on Tuesday, June 15th at 7:00 p.m. Attendees will be served a five-course meal including a fresh mozzarella pinwheel appetizer, seafood salad, homemade lasagna with bolognese, tartufo pizza with truffles and porcini, and espresso or strawberry tiramisu, each course paired with a different Alba wine. The wine selections were specially chosen by the A Mano chefs and the Alba Vineyards sommelier to compliment and reflect the character of the menu. Reservations are required and the cost per attendee is $35 (not including tax and gratuity). A Mano co-owner Fred Mortati and restaurant manager Greg Stott will be on hand to walk attendees through the menu and the pairings choices. Reservations can be made by calling (201)493-2000.

Patrons who do not wish to attend the demonstration on June 7th or the wine tasting dinner can visit the restaurant between 11:30am and 11:00pm for regular service.

Neapolitan Pizza, Pasta and Techniques with a Twist

Who: Fred Mortati, A Mano co-owner, A Mano’s specially trained pizzaioli, and an Alba Vineyards sommelier

What: Free educational cooking demonstration and tasting

When: 6:30 p.m., Monday, June 7th, 2010

Where: A Mano, 24 Franklin Avenue at the
corner of Chestnut, Ridgewood, NJ 07450

Alba Vineyards Wine Dinner


Who: Fred Mortati, A Mano co-owner, A Mano’s specially trained pizzaioli, and restaurant general manager, Greg Stott

What: Alba Vineyards Wine Pairing Dinner, $35 per person (not including tax and gratuity)

When: 7:00 p.m., Tuesday, June 15th, 2010

Where: A Mano, 24 Franklin Avenue at the corner of Chestnut, Ridgewood, NJ 07450


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.

New Pizza Invention | Portion PadL

The following is information that our new friend and Patent Attorney, Andrew Spriegel, has recently shared with us. This may be a very good product to purchase if you are in the pizza or restaurant business.

New Invention Increases Pizza Business Profits

NuVo Grand, LLC crated the patent pending Portion PadL. Designed using a simple but effective concept, this unique cutting board, makes it easy to cut equal pizza slices.

See Video Demonstration: www.youtube.com/thePortionPadL

Greg Getzinger, pizza business owner and inventor of the Portion PadL, developed the distinctive cutting board to meet the needs of his business accounts. “It became clear that pizzas sliced in unequal portions caused unique challenges for businesses, school accounts and pizza-by-the-slice fundraisers,” says Getzinger.

“There was food waste and loss of profit due unequal pizza slices. For instance, concessionaires at school sporting events were hesitant to sell the smaller, unequal slices of pizza and people didn’t want to pay the same price for a smaller slice as for a larger slice, even if it was only a slight size difference,” notes Getzinger.

After an exhaustive search for a reasonably-priced, easy to use device that cut equal pizza slices every time, Getzinger came up short. This void in the pizza industry was the catalyst for the invention of the Portion PadL.

The Portion PadL can be customized to fit up to four or more pizza sizes per board. The high quality cutting board is made of NSF approved Richlite®, is heat resistant to 350° and is 100% food safe.

“There isn’t another cutting board on the market that is as versatile or can be as easily customized as the Portion PadL,” says Andrew Spriegel, patent attorney and co-founder of NuVo Grand, LLC. “In addition to traditional pizzerias interested in improving pizza consistency, pizza-by-the-slice operations like schools, hospitals, pizza buffet restaurants, convenience stores and foodservice management companies will benefit from the Portion PadL's equal slices,” adds Spriegel.

A video demonstration of the PortionPadL can be viewed at www.youtube.com/thePortionPadL. For inquiries and more information about the Portion PadL, including individual and volume pricing go to http://www.portionpadl.com/.

Pizza Ovens Website | PizzaOvens.com

This post will introduce our new pizza friends, PizzaOvens.com, a superior pizza ovens website. Here is there profile listed below:

At Pizzaovens.com we know from experience that opening as restaurant is
major work. We want to help ease your stress and eliminate your headaches by
gathering everything you need together in one convenient location. We
cater to customers from all corners of the world. As a result of our early
success, we grew from simply offering pizza ovens to all types of equipment our
customers may need. Pizzaovens.com has made a significant impact in the food
equipment industry and how others do business online.

There are sovery many choices when it comes to purchasing pizza ovens and equipping a restaurant...on our site we have all of the best manufacturers and models represented in one place. At Pizzaovens.com, you can search by manufacturer, or by product type such as deck ovens, conveyor ovens, refrigeration, microwaves, etc. We have a Specifications library with hundreds of thousands of product specification sheets, including products that are no longer available. Furthermore, we have a staff of brilliant employees with a combined experience of over 75 years available at the click of a button (via our online support), an email or a dial of a phone.

We are always working to stay ahead of our competition and to maintain our position as a top rated supplier of restaurant equipment. What makes us stand out from the crowd, aside from offering everything you need in one place, is our dedication to our customers. Customer focused, we believe in doing the job right the first time, being the best we can be, and standing behind the work we do. Constant and never ending improvement is what we live by today, we continue toposition ourselves toward the future, never losing sight of what has made our company successful. We are always working on something new, and have many creative developments in store. Stop by and check out our Blog, and stay posted for our Education Resource Center which will be packed full of helpful information.