Una Pizza Napoletana
Description
Pizzaiolo Anthony Mangieri’s original Una Pizza Napoletana had a cult following in the East Village from 2004 to 2009. He moved the operation to San Francisco, then left that city’s pizza fanatics bereft when he returned to NYC in 2018. What’s the same: 12-inch elastic, blistered, no-substitution pies painstakingly prepared one by one (double zero flour sits overnight). What’s different: a partnership with Jeremiah Stone and Fabián von Hauske Valtierra (Contra, Wildair) supplementing the pizza with small plates of seasonal vegetables and burrata with tomatoes in lobster oil.
Features
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