Mano A Mano Mano a Mano LLC

Aromas of citrus peel, white peach, and orange blossom lead into a bright palate with notes of lemon, stone fruit, and a touch of salinity. Medium-bodied with lively acidity and a clean, mineral finish.

Aromas of red cherry, wild strawberry, and rose petal lead into subtle notes of herbs and spice.

Aromas of ripe cherry, plum, and a hint of violet lead into a juicy palate marked by fresh acidity and soft tannins.

Aromas of ripe cherry, blackberry, and plum are layered with hints of dried herbs and gentle spice.

Thin and crispy stuffed with stracchino cheese. Brushed with EVOO and sea salt.

European calamari dusted in seasoned flour, fried till crisp. Served with Diavola sauce. Finished with lemon zest and Calabrese oregano on the branch. Contains: Gluten, Seafood, Allium, Nightshade

4pc. Grass-fed beef, parmesan, pomodoro & fresh basil

3 pc. Stuffed with fior di latte mozzarella, pecorino cheese, and ricotta cheese, rolled in peperoncino flakes, lightly breaded.

Tuscan kale, pepperoncini, castelvetrano olives, green beans, peas, pistachios, lemon vinaigrette, celery leaf, chili flakes, pecorino cheese.

Arugula, anchovies, spicy italian breadcrumbs & parmesan reggiano.

Spaghetti tossed with garlic oil, crushed red chili flake, and our pomodoro sauce. Grated Parmesan Reggiano on top with fresh basil.

The Roman classic. Bucatini noodles tossed with a fonduta of Pecorino Romano and Parmesan Reggiano cheese, finished with cracked black pepper.

The Roman classic. Rigatoni noodles tossed with crisp guanciale and our carbonara sauce of peppercorns, golden egg yolk, Parmesan Reggiano and Pecorino Romano.

A traditional ragú allá bolognese of braised & ground Reserve Cattle Co. American Wagyu and tomato pásaka, finished with Pecorino Romano.

Spinach semolina dough stuffed with Atlantic lobster meat and mascarpone cheese finished in garlic butter & lobster stock. 6pc/oder

Roasted tomato, Taggiasca Olives & pecorino

From the town of Amatrice (central Italy), All’Amatriciana is bold and hearty and a staple of Roman cuisine. Bucatini, guanciale, Pomodoro (tomatoes, garlic, chili flakes, sweet onion), Pecorino Romano, red onion, red pepper flakes, olive oil.

From rural Lazio, think of Alla Gricia as the ancestor to All’Amatriciana, without the tomato sauce. It is rich, peppery, and robust. Spaghetti, guanciale, Pecorino Romano, black pepper, red onion, olive oil

“Grandmother’s Pasta” - Comforting, homestyle, and can vary by region. Ours features pomodoro, spicy eggplant, and parmesan. Rigatoni, Pomodoro (tomatoes, olive oil, garlic, chili flakes, sweet onion), eggplant, garlic, basil, and ricotta salata (salted, dried & pressed ricotta cheese)

A light, refreshing dish from Ravello along the Amalfi Coast - spaghetti Limone is bright and citrusy, and made for the summertime. Traditionally made with Amalfi Lemons, which are highly prized for their sweetness and lack of bitterness. Spaghetti, heavy cream, lemon zest, lemon juice, butter, Parmesan

A simple dish from Nerano, along the Amalfi Coast, spaghetti alla Nerano is velvety and rich. The dish gained fame through Maria Grazia's restaurant and has since become a favorite throughout the region. Zucchini & zucchini flowers, garlic, olive oil, Parmesan, torn mint

Traditional to Naples, pasta aglio e olio is a simple, flavorful dish showcasing how minimal ingredients can shine. It is a staple of Neapolitan cuisine, often enjoyed by locals as a late-night snack. garlic, olive oil, peperoncino pepper flakes, parsley, Parmesan

Crisp oven-roasted chicken layered over silky Tuscan white beans, finished with a drizzle of aged balsamela and a bright touch of lemon.

tenderized beef & parmesan risotto

Spaghetti & fresh tomato sauce.

Spaghetti & butter

Handmade by Sam Applebaum Maple, Walnut, Padauk with a Walnut border

Size Small to XL

Imported from Italy. 10oz with spoon included!