A MANO in BGC: A Go-To Italian Restaurant for Handmade Fresh Pasta, Pizzas, and More

With its consistently well-crafted pizzas made with carefully selected ingredients, balanced flavors, and expertly baked crusts, A MANO continues to make its mark on the global pizza scene, once again earning a place among the Top 9 in 50 Top Pizza Asia-Pacific 2026 and Top 49 in the world. What sets their pizzas apart? Find out more here.

IMAGE from A MANO’s Facebook page

Founded in 2019 by Amado Forés, A MANO was born from a deep love for Italian food and a desire to bring an authentic Italian dining experience to Manila. Much like his mother, the late Chef Margarita Forés, Amado has long had an appreciation for Italian cuisine, which inspired him to create a restaurant centered on craftsmanship, tradition, and quality.

A MANO BGC Branch / IMAGE from A MANO

The name itself, a mano, means “by hand,” a fitting reflection of the brand’s philosophy of making pizza, pasta, and sauces by hand using fresh, high-quality ingredients, much like how they are prepared in Italy. What began with its first restaurant in Rockwell has since grown to include branches in BGC, Araneta City, and Shangri-La Plaza.

IMAGE from A MANO’s Facebook page

At the heart of A MANO’s menu is its neo-Neapolitan style of pizza. While traditional Neapolitan pizzas are often cooked at very high temperatures for just one to two minutes, A MANO takes a more measured approach by lowering the oven temperature to around 350°F and baking each pizza for about five minutes. This method allows the dough to develop its texture and flavor more fully, resulting in pizzas that are beautifully balanced and carefully crafted.

A MANO BGC Branch / IMAGE from A MANO

That same thoughtful approach extends to the dough itself. A MANO uses a blend of three types of Italian flour, with the dough fermented for around 24 to 30 hours. Rather than relying on overly complicated techniques, the process is guided by careful observation and experience, with close attention paid to the dough at every stage. This hands-on method reflects the restaurant’s belief that great pizza comes not only from good ingredients, but also from understanding the dough and treating it with care.

A MANO BGC Branch / IMAGE from A MANO

The toppings and components on A MANO’s pizzas further showcase this balance of authenticity and craftsmanship. The restaurant uses a mix of imported Italian products and locally sourced ingredients, while also making some of its own cheese, sausage, and sauces in-house. Together, these elements give each pizza a distinct character while staying true to the restaurant’s commitment to Italian flavors and handmade quality.

For first-time diners, several dishes offer a good introduction to what A MANO does best. The Focaccia di Recco is a thin, cheese-filled Ligurian flatbread that tastes rich and comforting, with the cheese complementing rather than overpowering the delicate crispness of the dough. Light yet satisfying, the flatbread and cheese come together in a well-balanced bite, making it an excellent way to start the meal.

Now, on to the pizza. The Stracciatella Pizza brings together tomato sauce, cold burrata cream, basil, and extra virgin olive oil. The bright, slightly tangy tomato sauce lays the foundation, while the cold burrata cream adds a smooth and delicate richness that softens each bite.

Finished with the fragrant lift of basil and the subtle depth of extra virgin olive oil, it comes together as a well-balanced pizza that is light, creamy, and full of Italian flavors.

Stracciatella Pizza (Php 865) / IMAGE from Philippine Primer

To end on a sweet note, the Honey & Honey Comb Burrata Soft Serve offers a creamy, velvety treat elevated by the natural sweetness of honey and the delightful texture of honeycomb. Trying it with the housemade waffle bowl is also recommended, as it adds a slightly salty, crisp contrast that pairs beautifully with the sweetness and creaminess of the burrata soft serve.

Honey & Honey Comb Burrata Soft Serve (Php 250/cup, +Php 50 for a housemade waffle bowl) / IMAGE from Philippine Primer

Beyond its main dining experience, A MANO also offers private spaces for more intimate gatherings. At A MANO Araneta, the private dining room can accommodate up to eight (8) persons, with a rate of Php 15,000 consumable for three hours and an extension rate of Php 2,000 non-consumable per hour after that.

Meanwhile, A MANO Shangri-La has a private room that can seat eight (8) to 10 persons under the same rate and time arrangement, making both locations suitable for small celebrations, business meals, or family gatherings.

Behind the kitchen is Chef Jonathan Redoblado, whose culinary journey reflects a longstanding passion for Italian food. He fell in love with Italian cuisine at a young age, and his professional training helped shape the style he brings to A MANO today.

Chef Jonathan Redoblado / IMAGE from Philippine Primer

Working at Mozza under Chef Nancy Silverton taught him how to combine flavors and how to make pizza dough and pasta from scratch. He spent six years there before moving to DB Bistro under Chef Daniel Boulud. After nearly a decade of working in Singapore, he eventually returned to the Philippines, where he was given the opportunity to join A MANO. Since then, he has become part of the story behind the restaurant’s continued success.

With its handmade pastas and pizzas, carefully developed dough, and thoughtful balance of imported and local ingredients, A MANO continues to stand out as a destination for those seeking Italian flavors in Manila. From its neo-Neapolitan pizzas to its fresh pastas and well-loved desserts, the restaurant stays true to its name by putting craftsmanship at the center of every dish.

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