The Lower East Side's Una Pizza Napoletana is one of New York City's most celebrated pizza restaurants due to their incredible Napolitan-style pizza. In this video from our friends at First We Feast, watch as pizzaiolo Anthony Mangieri explains how their pizza rides a fine line between perfect and disaster.
Walk into any slice shop in New York City and a pizzaiolo will claim to specialize in Neapolitan pizza. Naples’ singular approach to the dish has become a shorthand of sorts for any pie that seems to be thin, flat, and round in 2018. But at Una Pizza Napoletana, chef Anthony Mangieri is using imported ingredients and traditional cooking techniques to pay homage to his Neapolitan ancestry, all while creating a product that’s uniquely rooted in the five boroughs. Topped with buffalo mozzarella, San Marzano tomato sauce, sea salt from Trapani, and olive oil from Sorrento, each pie from Una Pizza Napoletana is a carefully orchestrated opera of flavor, the pieces blending together to form one perfectly balanced work of art.
via First We Feast
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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