It seems like it was only yesterday when Chef Margarita Fores proudly introduced us to her son Amado's new Italian restaurant, A Mano, enjoining us to visit and try it out. We have since followed his culinary journey as Amado expanded AF Hospitality with additional restaurants offering different cuisines.
So it came as something of a surprise to be invited to a special dinner at the new A Mano in Gateway 2, in their home turf of Cubao, to celebrate A Mano’s 5th Anniversary. Where did the time go, and has it really been five years?
The true anniversary date is September 13, but this special pizza dinner was Amado’s way of kicking off things, and highlighting the presence of Stefano Canosci in the Philippines.
Canosci is the pizzaiolo behind the celebrated Ristorante Pizzeria Chicco, rated #40 Best in Italy, and #83 Best in the World by 50 Top Pizza. And just so we establish the proven equity behind this confluence of pizza havens, a Mano is rated #12 Best in Asia-Pacific, and #96 Best in the World.
Stefano is also the author of Pizza Revolution, and he collaborated with a Mano’s Jonathan Redoblado to come up with a 5-course Pizza dinner, topped with a special dessert. Simply put, it was about stretching the possibilities of pizza and showcasing what earns these two establishments such accolades.
We started with a Fried Pizza Cone, with Latteria Sorrentina Fior de Latte, Prosciutto Cotto, and Truffle Fonduta. The fact that this was served as a cone made it half like an open-faced calzone, which worked for me, with the molten cheese over the prosciutto and the dough.
The Gourmet Fried and Baked Pizza was Gambero Rosso, Burrata, Nomad caviar, lemon zest and parsley. The Sicilian Red Prawn was flown in from Italy, a true specialty of the country - and of the Amalfi Coast in particular. The prawns were served raw, with the lemon zest keeping the taste very clean. The pizza dough had been fried, then baked.
Third course was the FilipiNEO — Neapolitan pizza, our veggie course for the evening. It’s Fior de latte, squash flowers, zucchini, Sicilian bottarga, and Fontina. Amado joined us to sprinkle more bottarga (fish roe), adding flavor to what would be my favorite pizza dish of the evening. It’s different, it’s healthy, and it tastes great.
The fourth pizza course was the Pizza Al Padellino; a Amanotriciana reinvention that has guanciale (cheeks), tomato sauce and Pecorino Romano. It’s actually the pan pizza of yesteryear upgraded, with fancier toppings. Pan pizzas were never my go-to, as felt too much crust and dough filling you up.
The final pizza course was their Scorcchiarella, a thin crust pizza topped with veal slices and a tuna sauce - Vitello Tonnato. One might think the veal and tuna sauce don’t work together, but they did complement each other. This would be my second best of the night.
Dessert was a play on architecture - a chocolate and hazelnut "pagoda," sprinkled with pistachios. A fitting end to the night. The word is out, so stay alert, and look forward to the special offerings that will be part of the 5th year anniversary celebration of a Mano.
Congratulations to Amado, and to proud Mom Margarita. These have been five eventful and successful years, and it’s been a gustatory pleasure watching your food empire grow, and diversify our dining landscape. A Mano, Ramen Ron, Steak & Frice - they’re all steady go-to’s in my dining book.