A MANO, meaning “by hand”, was born from the idea of bringing authentic Neapolitan pizza to the USA. Although pizza is a perfectly simple food, outside of Naples, Italy, it has changed based on individual interpretations and availability of ingredients and materials. In Naples, however, pizza continues to be made as it was in 1889 when the first Margherita Pizza was made for Queen Regina Margherita. It was then, for the first time, that mozzarella cheese was put on top of flatbread with tomatoes and basil.

A MANO creates that authentic product. Our wood burning ovens were hand built, on site, by Neapolitan Artisans, using stones and volcanic soil imported from Naples. Their architecture allows the temperature to be maintained at a blistering 1000 degrees.

Our dough is made using all natural Caputo flour, with no additives or preservatives. Imported from Naples, the flour is used by the most highly rated Pizzerie. Grown at the foothills of Mount Vesuvio, tomatoes imported from the San Marzano region provide a delicious, natural sauce. Combining these ingredients and our ovens, with the mastery of our trained and certified Pizzaiuoli, we are delighted to bring a piece of Naples to you.

A MANO is proud to be one of only three restaurants in the USA certified by both the VPN (Verace Pizza Napoletana) and the APN (Association of Neapolitan Pizzaiuoli) to offer authentic Neapolitan pizza and more. Both organizations are located in Naples, and were created years ago to assure the tradition and quality of Pizza Napoletena.