New Webisode: Anthony Mangieri, part 6
Welcome to the final segment of our visit with Anthony Mangieri, owner of the legendary Una Pizza Napoletana. I’ve mentioned in previous segments that when we filmed this, Anthony was in San Francisco, having moved the original Una from NYC to the west coast for about 6 years. However, as he told us, his wife is from Italy and it didn’t take long for them to realize that NYC is six hours closer to Roma, so it was only a matter of time before he relocated back to Manhattan, where Una is now in its third incarnation and garnering great reviews from national magazines and media. But this series was filmed at the SF location before he moved back — I’m planning a trip to the new location in a couple of weeks and will post photos to show the new decor and oven and give an update. However, the one thing that is not likely to change are the pizzas themselves; after a lifetime of honing a philosophy, method, and technique that honestly reflects his soul, Anthony’s pizzas are instantly recognizable as his own, unlike any others, traditional yet personal. I’ve referred to him as the Chopin of pizza, an artist focused on perfecting one distinct style, and in this, as well as the previous segments, you will gain an insight into what makes him tick.
In this final segment Anthony shows us his filetti pizza, which he admits should have been properly called the filetto, but after so many years as a signature pie on his menu, who’s quibbling? In addition, one of my favorite moments in this whole series comes at the very end when he tells us about a very personal pizza that he makes only on Saturdays. No spoilers here — you’ll have to watch to find out but, needless to say, it summarizes the heart and soul of this true pizza artist. Thank you, Anthony — see you in New York City!!!
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