Who is anthony Mangieri?

Anthony Mangieri is a pioneer of Neapolitan-style pizza in the United States. A native of New Jersey, Anthony grew up in a close-knit Italian-American family and developed a pizza obsession from a young age, persuading his mother to drive him to every well-known pizzeria in the tri-state area.

Who owns Una Pizza Napoletana?

owner Anthony Mangieri
The dedication and diligence owner Anthony Mangieri has put into his craft during the past couple of decades has earned him and his restaurant a loyal following and rave reviews, including being called “the finest sit-down pizza in all five boroughs” by The New York Times’s prickly, well-known food critic, Peter Wells.

Who is the pizza guy on billions?

If you are as hungry as us after watching that scene, here’s a fun fact from the ‘Billions’ writers: “That’s Anthony Mangieri, owner of Una Pizza Napoletana.

Who owns Una Pizza?

Kelly Black and Jayme MacFayden are among the young restaurateurs revolutionizing the dining scene. They have created some of the city’s most beloved casual dining hot spots, including Una Pizza + Wine and Ox and Angela, and are taking their brands beyond the city’s borders.

When is Anthony Mangieri making pizza, the right number of empty seats is zero?

When Anthony Mangieri is making pizza, the right number of empty seats is zero, as any New Yorker who waited in line at the old Una Pizza Napoletana, in the East Village from 2004 to 2009, could tell you. Press interest in the new place has died down, too.

Who was the Baker at Una pizza napoletana?

Except this was a humble pie joint — Una Pizza Napoletana. The baker was Anthony Mangieri. The ingredients were imported from Italy. And the recipe for the naturally leavened dough was “handed down by the gods,” Clurfeld wrote. Mangieri, alas, would shutter his first pizzeria.

How does Angelo Mangieri make his pies at home?

Mangieri stands behind that partition, making pies. Patrons watch as he molds the dough, applies the toppings, and pours olive oil from a copper cruet. He uses a metal peel to methodically rotate the pies in his oven, momentarily lifting them (to even out the cooking) before extricating them from the flames.

When did Mangieri move to the East Village?

Mangieri, alas, would shutter his first pizzeria. He relocated to the East Village in 2004, at a time when the city’s top pizzerias were Brooklyn stalwarts known less for showcasing top-tier products and more for following their own traditions. But the crowds came to Una, paying $17 for the margherita.