#anthony mangieri

[scottspizzatours]

Man on the Street: Movers and Shakers | Pizza Today

Change is the only constant Last week I had the opportunity to interview Anthony Mangieri in front of an audience of pizza makers, ingredient producers and other assorted industry folk. To say that Mangieri is a pizzaiolo is insufficient. His restaurant, Una Pizza Napoletana, is more of a workshop than an eatery. Fans follow...

Here’s a fun piece I wrote about how some successful pizza makers aren’t afraid to slash and burn their recipes and methods in their desire to improve.

[henryskene]

Anthony Mangieri on Una Pizza’s Napoletana’s return to NYC

[cafeonbangs]

we really do have the coolest friends. anthony is the definition of craftsman. we're stoked things are going so well for him in san francisco but we sure do miss him here - photo and story via the san francisco chronicle

[trevorgeoffrey]

Anthony Mangieri is getting $20 a pie now.

I'd still pay it.