Regina Troy Barrios

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a mano x 48H Pizza e Gnocchi Bar

<p>Some collaborations are loud. This one is quietly confident—like an Italian pizzaiolo who knows his dough will do the talking.</p><p>On <strong>October 23 and 24</strong>,<a href="https://www.instagram.com/amano.ph/" rel="noopener noreferrer" target="_blank"><strong> a mano</strong></a>, Manila’s modern shrine to fresh handmade pasta and pizza, invited <a href="https://www.instagram.com/48hpizzaegnocchibar/" rel="noopener noreferrer" target="_blank"><strong>48H Pizza e Gnocchi Bar</strong></a> to take over its kitchen for a special two-day collaboration. The Melbourne-based restaurant, founded by chef and pizzaiolo Michele Circhirillo, is famed for its dough that ferments for 48 hours and for introducing<strong> Australia’s first “gnocchi bar.”</strong> It was named<a href="https://www.50toppizza.it/referenza/48h-pizza-e-gnocchi-bar-4/" rel="noopener noreferrer" target="_blank"> Australia’s Best Pizzeria and ranked among the World’s Top 100 by 50 Top Pizza</a>, <a href="https://www.instagram.com/50toppizza/" rel="noopener noreferrer" target="_blank">an annual ranking of the world’s best pizzerias</a>.</p><div><br/></div><div><iframe class="instagram-media instagram-media-rendered" id="instagram-embed-0" src="https://www.instagram.com/p/DPyQ6jVktB1/embed/?cr=1&amp;v=14&amp;wp=1080&amp;rd=https%3A%2F%2Fod2-workbench-web.abs-cbn.com&amp;rp=%2F#%7B%22ci%22%3A0%2C%22os%22%3A483388.00000000006%7D" allowtransparency="true" allowfullscreen="" frameBorder="0" height="879" data-instgrm-payload-id="instagram-media-payload-0" scrolling="no" style="background:white;max-width:540px;width:calc(100% - 2px);border-radius:3px;border:1px solid rgb(219, 219, 219);box-shadow:none;display:block;margin:0px 0px 12px;min-width:326px;padding:0px"></iframe></div><script async="" src="//www.instagram.com/embed.js"></script><div><br/></div><p>It&#x27;s a rare chance to savor gnocchi and pizza made by a master pizzaiolo using the best ingredients—as well as experience the craftsmanship and quality explored in this collaboration. As Chef Michele says: “It’s the ingredients, the history, the pairing — these are the things that matter in Italian food. I hope here you enjoy a really authentic Italian experience.”</p><div><iframe class="instagram-media instagram-media-rendered" id="instagram-embed-2" src="https://www.instagram.com/p/DP_Kk9GEn6T/embed/?cr=1&amp;v=14&amp;wp=1080&amp;rd=https%3A%2F%2Fod2-workbench-web.abs-cbn.com&amp;rp=%2F#%7B%22ci%22%3A2%2C%22os%22%3A986843.0000000001%7D" allowtransparency="true" allowfullscreen="" frameBorder="0" height="879" data-instgrm-payload-id="instagram-media-payload-2" scrolling="no" style="background:white;max-width:540px;width:calc(100% - 2px);border-radius:3px;border:1px solid rgb(219, 219, 219);box-shadow:none;display:block;margin:0px 0px 12px;min-width:326px;padding:0px"></iframe></div><script async="" src="//www.instagram.com/embed.js"></script><div><br/></div><h3><strong>The gnocchi revelation</strong></h3><p>The menu is compact: just two pizzas and two gnocchis. And the first surprise was that it was the gnocchi—not the pizza—that quietly stole the show. Made with potato, they were dense and creamy, not chewy like so many versions that taste more like pasta. This is what gnocchi is meant to be: soft, comforting, almost buttery in its simplicity.</p><p>It’s the kind of small distinction that will make you rethink every plate of gnocchi you’ve ever eaten. “There are two rules for good gnocchi,” explains Chef Michele. “First, it should never stick to your teeth. Second, use as little flour as possible.”</p><p>The<strong> 48h&#x27;s Pantelleria</strong> (₱670) makes his point beautifully. The gnocchi is soft and creamy, unmistakably potato—not the chewy, confused kind we’ve gotten used to in the Philippines. Roasted capsicum and pine nuts add texture, while sun-dried tomatoes and capers bring brightness and balance. It’s a dish of elegant simplicity, one you’ll want to linger over with a glass of white wine.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/176119835001848H Pantelleria.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">The 48h&#x27;s Pantelleria | Photo: AF Hospitality</span></span></span></div><p>The <strong>Trevigiana</strong> (₱950) takes a moodier turn—dark gnocchi colored with activated charcoal, which adds not just intrigue but texture. They’re tossed in gorgonzola, chicory, and walnuts, then finished with a drizzle of vincotto, a sweet, velvety glaze made from red wine. It’s a decadent dish that pairs beautifully with <strong>Baladin Rock’n’Roll</strong>, an Italian craft beer whose peppery, slightly bitter notes play perfectly against the gnocchi’s salt and cream.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1761198402639Trevigiana.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">The Trevigiana | Photo: AF Hospitality</span></span></span></div><div><br/></div><div><br/></div><h3><strong>Pizza the 48H way</strong> </h3><p>The two pizzas tell their own story of craftsmanship and artisanal quality</p><p><strong>The Di Parma</strong> (₱1,350)—crowned <strong>#1 Pizza in the Australia Region by 50 Top Pizza</strong> and <strong>winner of the 2019 Pizza World Championship in Italy</strong>—is topped with tomato sauce, Fior di Latte, Parmigiano Reggiano, buffalo mozzarella, rocket, and extra virgin olive oil. Prosciutto di Parma is served on the side because, as Chef Michele points out, his guiding principle is to respect the ingredient.</p><p>“When you have good prosciutto, you can’t put it on something hot,” he says. “It changes texture, becomes salty. So instead of putting it on top of the pizza, we serve it on the side—then you can add it at the last second. That’s how you respect the ingredient.”</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1761198453097Di Parma.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">The Di Parma | Photo: AF Hospitality </span></span></span></div><p>Then there’s the <strong>48H Australia’s Best Seafood Pizza 2017</strong> (₱1,490)—a creamy, briny showcase of Fior di Latte, goat cheese, garlic-infused oil, red onion, smoked salmon, and Nomad caviar. Each bite feels quietly indulgent: the cool silkiness of salmon, the warmth of the pizza, the pop of caviar salt against gentle dairy.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/176119848129548h Australia’s Best Seafood Pizza 2017.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">48H Australia’s Best Seafood Pizza 2017 | Photo: AF Hospitality</span></span></span></div><p>The pizzas were so good we started rationing slices to make sure everyone got their fair share, and one of our friends even swiped a few slices from the next table! Chef Michele, true to his word, made the rounds: “I’ll come to each table, talk to guests, explain what they’re eating. Even if you don’t like it, tell me—it’s important to know both sides,” he said with a laugh. Which is exactly what this collaboration is all about: a lively, generous conversation told through dough, craft, and care.</p><p>If there’s one place that understands this ethos, it’s a mano. “a mano is an authentic Italian place,” says Chef Michele. “If you want the best Italian experience in Manila, I suggest you come here. What they do here is authentic.”</p><p>This is just the kind of collaboration I would expect from a mano founder Amado Forés—whose restaurants have built their reputation on fidelity to Italian craft—a meeting of two perfectionists finding common ground in flour, fire, and craft.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1761198519937a mano x 48H Oct 20257732 1.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">For two days only: Chef Michele’s gnocchi and pizza at a mano | Photo: AF Hospitality</span></span></span></div><div><em>Don’t miss this rare <strong>two-day collab</strong> by </em><em><strong><a href="https://www.instagram.com/amano.ph/" rel="noopener noreferrer" target="_blank">a mano</a> and </strong></em><em>Melbourne’s award-winning </em><a href="https://www.instagram.com/48hpizzaegnocchibar/" rel="noopener noreferrer" target="_blank"><em>48H Pizza e Gnocchi Bar</em></a><em> —happening <strong>October 23 to 24</strong> exclusively at <strong>a mano in Shangri-La Plaza</strong>. Follow </em><a href="https://www.instagram.com/amano.ph/" rel="noopener noreferrer" target="_blank"><em>@amano.ph</em></a><em> on Instagram.</em></div>

<p>For two days only, Manila’s a mano teams up with Melbourne’s award-winning 48H Pizza e Gnocchi Bar—Australia’s #1 pizzeria—for an unforgettable collaboration celebrating authentic Italian craft, camaraderie, and the joy of sharing kitchens.</p>

For two days only, Manila’s a mano teams up with Melbourne’s award-winning 48H Pizza e Gnocchi Bar—Australia’s #1 pizzeria—for an unforgettable collaboration celebrating authentic Italian craft, camaraderie, and the joy of sharing kitchens.

Don’t Miss: Australia’s #1 Pizzeria Pops Up At a mano—For Two Days Only

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Don’t Miss: Australia’s #1 Pizzeria Pops Up At a mano—For Two Days Only

Troy Barrios

Published October 22, 2025 06:00 PM PHT

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Updated October 23, 2025 02:53 PM PHT

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48h pizza e gnocchi bar

Chef Michele Circhirillo

amado fores

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