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Entries tagged with 'Anthony Mangieri'

Neapolitan Pizza With Cherry Tomatoes, Mozzarella, Garlic, and Basil

Slice J. Kenji López-Alt 16 comments

Inspired by the Filetti pizza at Anthony Mangieri's Una Pizza Napoletana, this pie combines fresh cherry tomatoes with mozzarella, basil, garlic, olive oil, and a couple twists of our own. More

UPN's Anthony Mangieri on His Early Days, and Pizza Perfection

Slice Adam Kuban 15 comments

...Back then in New Jersey, I had my own business, and I had no employees, so I did everything. I waited tables, I answered the phone, I made pizza. It was funny because a lot of people in this small town where it was, especially in the winter, when there was no tourist season since we were near the beach, they got used to this weird way we did things. It actually got to where you would bring your dishes to the kitchen when you were done eating. I'm not kidding. And the drinks were in the refrigerator. People were like, "I'm going to get a Coke." It was beautiful, and a lot of those people became friends of mine, and some of those people came out here the first week that we opened, from all those years ago, from New York City, to here, they were like, "We're coming out for the opening."

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Daily Slice: The Apollonia at Una Pizza Napoletana, San Francisco

Slice David Kover 24 comments

Anthony Mangieri is renowned for his uncompromising, spare approach to making Neapolitan-style pizzas. For many years, he did not offer a single meat-topped pizza on his menu. But, in honor of his infant daughter, he has added a new pie, topped with salami, to his rotation. We went to his temple of Neapolitan pizza to check it out. More

The Vegan Experience Day 25: Can Vegans Still Enjoy Pizza?

The Vegan Experience J. Kenji López-Alt 38 comments

The key to great vegan pizza? It's exactly the same as the key to great cheesy pizza: it comes down to the pieman's craft, the tools being used, and the quality of the individual components, the most important of which is the crust. More

Ed's Cosmic Pizza Blab: Cheese

Slice Ed Levine 24 comments

I know I am committing pizza purist heresy here, but I have to have a certain amount of saltiness emanating from the topping of the pizza. That means simple unadorned fiore de latte, or fresh unsalted mozzarella, or even buffalo mozzarella, on their own, unadorned with nothing added, do not cut it for me. So if a pizza is going to have only one kind of cheese as a topping, I prefer high-quality aged, low-moisture, whole milk mozzarella, which has a distinctly salty taste. Pizza police, I know I am going to become a wanted man with this proclamation, but so be it. I can take the heat. More

Ed's Cosmic Pizza Blab: Can Serious Pizza-Makers Have More than Two Great Pizzerias?

Slice Ed Levine 57 comments

Most great pizzerias are the product of one compulsive, obsessive person who lives and dies with every pie. Is it possible for a pizzeria to expand beyond two locations and maintain the quality that makes them great? It's like pizza-obsessed folks have decided that their collective ovens get too hot for them to consider adding a third pizzeria. More

Daily Slice: Una Pizza Napoletana, San Francisco

Slice L.A. Pizza Maven 11 comments

For years now I've suffered the shame of never having experienced Anthony Mangieri's pizza magic. Those days are over. My first UPN pie was unequivocally the equal of the very best pizza I've ever eaten. It truly left me in a transcendent, meditative state. More

Tattooed Pizzamaker Appears in Opening Credits of 'Saturday Night Live'

Slice Adam Kuban 11 comments

Reaching in to the Slice mailbag, we've got ... a really eagle-eyed pizza nerd out there. ;)

Dear Slice, Letters from Slice'rsAdam,
This is probably high on the pizza nerd scale, but I'd love to see if you can confirm this: Go to Hulu and watch the full episode of the Scarlett Johannsen SNL. At exactly 7:34 in the program, our favorite former East Village pizzaiolo's arm/oven makes a special appearance (in the credits). Right?

Wishing I was in San Fran,
Isaac G.

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Slice Visits Una Pizza Napoletana in San Francisco

Slice Carey Jones 30 comments

Pizza-heads may need no reminder, but Anthony Mangieri, the man many consider the nation's finest Neapolitan pizza-maker, opened his long-awaited San Francisco spot Una Pizza Napoletana several weeks ago. Mangieri had shut down his wildly popular New York pizzeria of the same name in 2009, promising a move out West by early 2010; by the time he finally rolled up the metal gates in September, the pizza-mad citizens of San Francisco had lined up by the dozens, clamoring to get in. A few weeks later, Slice is ready to report. More

Quote of the Day: Anthony Mangieri on What Will Make Una Pizza Napoletana Stand Out in SF

Slice Adam Kuban 19 comments

"Well, I've been meaning to come out here for a long time. I guess you could say that the timing took too long. But, look, I started this whole wacky frenzy [about Neapolitan pizza]. All those other guys know that. Everyone who's planning on opening a Neapolitan pizzeria has been to my place in NYC to check it out. I've tried the pizza at some of the new places out here. It's all good and it's all different. But I've been making pizza since I was 15 years old. I started Una Pizza Napoletana in 1996 when no one else... More

One Last Chance to Get a Mangieri Pizza in the NYC-ish Area

Slice Adam Kuban 7 comments

This comes to us by way of someone who was shilling in the comments, but it's some hot info so I'm going to take the bait and highlight it ... [Photograph: Undici Restaurant] Tonight in Rumson, New Jersey, for one night only, famed and former UPN pizzamaker Anthony Mangieri will be making pizza one last time on the East Coast before heading to San Francisco. Mangieri has been consulting for Undici Taverna Rustica in this tony Jersey Shore borough (The Boss lives there), supposedly going as far as "tearing apart their kitchen and building an authentic, Naples-style, wood-fired oven." Mangieri... More

Video: 'Naturally Risen' Redux

Slice Adam Kuban 1 comment

Yes, you may have seen this video by Michael Evans last month, when it was accidentally leaked on pizzamaking.com. Just wanted to let you know it's now embeddable and officially ready for prime time. If you didn't watch it then, watch it now. You will dig. San Franciscans, take note. A preview of what's to come in the Ci-tay by the Bay. Whoa, oh whoa oh whoa.... More

Una Pizza Napoletana to Reopen in San Francisco

Slice Adam Kuban 19 comments

Big news coming out of today's Pieman's Craft event: Anthony Mangieri will open Una Pizza Napoletana in San Francisco in SoMa. He hopes to be open by March 2010. That's all he'll say for now. Stay tuned to Slice for more details.... More

Video: 'Naturally Risen' a Fitting Epitaph for Una Pizza Napoletana

Slice Adam Kuban 10 comments

Stills from the video "Naturally Risen". Click images to watch. As Manhattarino fires up and finds its legs, it's not too early to take a wistful look back on Una Pizza Napoletana and its moody pizzaiolo, Anthony Mangieri--particularly if the nostalgia trip is in the form of a beautifully shot, edited, and scored video. Art director and commercial artist Michael Evans is the genius behind the short making-of video called Naturally Risen, which follows Mangieri from dough-making to pizza-baking. Backed by a great Tommy Guerrero instrumental. You'll find the homage on Evans's site: divisionofsafety.com/NATURALLYRISEN. [via Pizzablogger via pizzamaking.com]... More

Una Pizzarino: Anthony Mangieri and Motorino's Mathieu Palombino to Form Pizza Supergroup for Pieman's Craft Events

Slice Ed Levine 30 comments

Kuban)" alt="The UPN Process: Bringing the Pie Out (by Adam "Slice"<br />Kuban)" width="500" height="335"> The Pieman's Craft event is almost surely your last chance to get an Anthony Mangieri–produced pie from this oven. When I talked to Anthony Mangieri a few months ago about once again hosting the Serious Eats–Slice Pieman's Craft events during the New York City Wine & Food Festival on October 10 and 11, his only hesitation was that he might be selling Una Pizza Napoletana to Motorino's Mathieu Palombino and his partners. He swore me to secrecy, and I honored his request. Well, as we... More

Una Pizza Napoletana: Anthony Mangieri Not Necessarily San Francisco-bound

Slice Ed Levine 5 comments

Video from gastrodamus on Flickr There may yet be a glimmer of hope for us Anthony Mangieri fans in the New York City area. Although it's been reported that he may be opening his next pizzeria in San Francisco, he may not be, either. A Bay Area pizzeria for Mangieri is far from a foregone conclusion. It is entirely possible that another Garden State venture may be in the offing. Yes, Anthony Mangieri is thinking about going home again. "I've been working making bread and pizza, first in Jersey, then in New York City, since 1993, and though I... More

That's That: Una Pizza Napoletana Is But a Memory as Mangieri Packs It in for SF

Slice Adam Kuban 33 comments

Manhattan Branch of Motorino Will Indeed Open in Its Place You won't have Anthony Mangieri to kick around anymore—at least not in New York City. The New York Times's Diner's Journal blog confirms the closing and sale to Motorino's Mathieu Palombino: "I want to make a change, man,” [Mangieri] said. “I’m almost 40. I’ve lived my life between New Jersey and this neighborhood. If I don’t do this now, then when?”“I’m excited,” he added, “but I’m scared.”He said he was also attracted by the California produce. Asked if that meant he might one day expand on the spartan lineup of... More

Breaking: Anthony Mangieri May Be Selling Una Pizza Napoletana to Motorino Owner

Slice Adam Kuban 7 comments

Prompted by an item on Eater, we're going to let go with some news we've been sitting on for a couple months—it appears that Anthony Mangieri may be selling Una Pizza Napoletana and that Mathieu Palombino of Motorino may take over the space. An unnamed and well-placed source told us in late April that renown pizza-maker Mangieri had been thinking about selling his space and oven to an existing pizzeria. Mangieri told the source he was thinking about leaving Manhattan's East Village and opening a new pizzeria either in New Jersey or San Francisco. So when I saw this... More

In Videos: 'Pure and Simple,' a Day in the Life of Una Pizza Napoletana

Slice Adam Kuban 17 comments

Looks like Pure and Simple, that short documentary on Una Pizza Napoletana that we blogged about last summer when it appeared in the NYC Food Film Festival, is finally available in its entirety online, thanks to New York magazine's Vulture Picture Palace. It follows obsessive pizzaiolo Anthony Mangieri through one day in the life of his renown Naples-style pizzeria. At nine minutes, it's a bit longer than most web video we bring you, but it's the weekend. It ain't gonna kill you to watch. And, who knows, you might learn something.... More

Can a sticky bun ever be worth $2.75?

New York Ed Levine Post a comment

I just can't stop thinking about Bouchon Bakery. Can a peanut butter sandwich cookie ever be worth $2.25? How good does a sticky bun have to be before it's worth $2.75? Actually, I'm not sure what a sticky bun costs... More

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