Wood-Fired Pizza And PastaIn 2006, chef Antonio Dinis started working for an up-and-coming Neapolitan pizzeria called AMano in Ridgewood NJ. This was his introduction to the world of pizza making. Neapolitan wood-burning pizza is the oldest art of pizza making in history, and once he learned about it, he fell in love with the passion and care that goes into the art of a Pizzaiolo.Antonio started following the footsteps of great mentor and authentic Neapolitan pizza maker Rosario Procino, founder of Keste Pizza è Vino in NYC. He decided to travel throughout Italy, exploring many types of pizzas from different regions. Each region had a style completely different from the other but yet so original and delicious. He also learned new ways to make fresh mozzarella, bread and pastas.Shortly after, he decided to create a place where people could indulge their taste buds with the same unique cuisine he had experienced in Italy without having to travel to multiple destinations. Most importantly, he wants to show people what real pizza is all about. Antonio proudly introduces you to PORTO.