Percussive. Don't fret. There is another pizzeria in Pittsburgh making absolutely authentic neapolitan pizza that is just as good as roberto's. It is called Il Pizzaiolo, and it is in Mt. Lebanon.
This is a full scale Italian restaraunt who's owner originally brought Roberto to the US to work for him. Roberto then decided to move on and open his own (very similar) restaraunt. I know that you will not be dissipointed in the pizza, even after growing to love Roberto's.
Ciao I left A mano because since last september I am the president
for the A P N associazione pizzaiuoli napoletani and I decide the start
the school for tech how to make neapolitan pizza
but I am sure that i will open another pizzeria ciao grazie mille
Roberto
Roberto has left A Mano. I just hope he'll post here or let Ed/Adam know where he ends up!
Don't know the particulars of why he left, but I have to wonder if this is his m.o.--then the big question becomes whether or not the people/places he leaves behind can continue to produce the amazing pizzas! So far, A Mano is showing signs of change, which saddens me.
Roberto's place is now open. It's called A mano, and it's on Chestnust Street at Franklin in Ridgewood, NJ.
I will definitely try Il Pizzaiolo in Mt. Lebanon. Than you for the tip foodlover! As for Cleveland area pizza the scene is dismal. There is Mama Santa's, way over-rated, Geraci's in the burbs, over rated and inconsistent. Possibly the only place worth eating pizza from is Marotta's in Cleveland Hts. The crust is okay and the ingredients seem a step up from other area pizza places. Unfortunately they have your standard gas oven so the pizza doesn't come close to anything in the east . I have eaten at almost every pizza place in the Cleveland and Akron area and it is more of the same at each pizza place.
Anything in Cleveland? Pizza gets worse the further west of NYC you go. A friend of mine here derides good neopolitan pie as a "cracker" crust, prefering, like most midwesterners, the leaden crust that is somewhere between neopolitan and Chicago deep dish.
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