Italian celebrity chef Antonio Starita put the Montanara on the American pizza map in 2007. Recently, he
divulged the secrets of this Italian-style delicacy in a class held at Ridgewood, New Jersey’s authentic Nea-
politan trattoria A Mano ( amanopizza.com). “I’ve seen a lot of people all over the world trying to make the
Montanara but, unfortunately, doing it incorrectly,”
Starita says. “I want to teach the proper methods to
make an authentic Montanara.”
In addition to Starita’s signature tomato sauce,
his Montanara is topped with smoked buffalo moz-
zarella and fresh basil leaves. But the real secret is
in the preparation, as his students learned. “The
techniques of dough making and stretching, com-
bined with frying and then baking, are the keys to
my Montanara,” Starita says. “Traditionally, it was
fried only. I was the first pizza maker to change the
method by finishing it in the wood-burning oven to
dry some of the oil. I’m glad to see other pizza mak-
ers are now using my technique.”
Secrets of the Montanara
Celebrity chef Antonio Starita (above right) shared his technique for making the
perfect Montanara pizza at Ridgewood, New Jersey’s A Mano.
It’s All in the Name
Every Tom, Dick or Mary has a chance to win free food
sooner or later at Mangiamo Pizza Buffet (mangiamopizzabuffet.
com) in Oakville, Ontario, Canada. That’s because the pizzeria announces a
random name every day, and anyone with that name eats for free.
“Our main announcement goes on Twitter and our Facebook fan page,” says Mangiamo president Raja Kuppuswamy.
“We have over 600 followers on our Twitter account and are still building it. Many followers retweet our announcement or
send a direct message to someone they know with that name. We have about 100 fans on our Facebook page, and many of
them ‘like’ the announcement or ‘share’ it. We also have a ‘Wanted’ poster on our restaurant wall where we write the name
Kuppuswamy says the promotion helps build business. “Anyone that comes with the daily name brings at least one per-
son. I have seen customers who have eaten free come back again. Our name is out there, and people are talking about us.”
Taxi driver Rashid Temuri (right) and Gino’s vice president of sales and marketing Debbie Frank cel- ebrate Gino’s East’s support for Chicago’s cabbies.
Gino’s East ( ginoseast.com) recently celebrated the heroes
who get us where we need to go with Cab Driver Appreciation Day, offering complimentary mini deep-dish pies to taxi
drivers at its North Wells Street location in Chicago.
“Gino’s East was founded in 1966 by two cab driv-
ers,” says Debbie Frank, the pizzeria’s vice president of
sales and marketing. “Cab Driver Appreciation Day is
a great way for us to come full circle in celebrating our
heritage. This year we honored taxi drivers by dis-
tributing 700 complimentary deep-dish pizzas, while
also thanking them for bringing us customers.”
Customers from all over the world come to enjoy
Gino’s East’s cast-iron skillet pizzas and scribble
their names into the wood and stucco walls of the
Gino’s East Tips