@photo credtis New York Times
Anthony Mangieri, founder of Una Pizza Napoletana, revolutionized the dough scene in the United States with his authentic approach and dedication. The internationally acclaimed banner has taken the Neapolitan pizza tradition to new levels of excellence.
Biography
Anthony Mangieri was born in Toms River, New Jersey, and developed a passion for pizza from a young age, inspired by classic pizzerias such as Totonno's and John's in New York City. He began his career by opening a bakery called Sant Arsenio in Red Bank, New Jersey, when he was only 22 years old. Three years later, in 1996, he founded Una Pizza Napoletana in Point Pleasant Beach. In 2004, he moved the restaurant to Manhattan's East Village, where his pizza quickly won accolades and attracted long lines of customers.
In 2010, seeking a better climate and a life closer to nature, he moved Una Pizza Napoletana to San Francisco, where he continues to receive praise from critics and fans. In 2018, Mangieri returned to New York, opening a new location on the Lower East Side. This new turn of events seems to have brought him good fortune, as shortly thereafter he earns the top spot on the World 50 Top Pizza 2022 list.
That same year he launched Genio Della Pizza, a line of artisanal frozen rounds aimed at bringing the quality of his doughs to supermarkets. Mangieri spent three years developing this product, trying to maintain the same quality and authenticity that characterizes the fresh product.
Mangieri's culinary philosophy is based on using the best possible ingredients and obsessive attention to detail. His pizzas, while inspired by Neapolitan tradition, have become one-of-a-kind, thanks to continuous evolution and refinement of technique. The cooking process? Strictly in a wood-fired oven. On the menu you'll find many other homemade items, from fried foods to seasonal sorbets to an Italy-focused beverage menu.
