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| | Una Pizza Napoletana | | | “An East Village pizza joint all about serious Neapolitan-style pie.” —nymag | | Cuisine: Pizza |
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| | | | | | Anthony Mangieri is not a man of compromises and he will not be swayed in his mission to create and serve a truly great authentic Neapolitan pizza. Mangieri doesn't cut corners (his naturally leavened dough is made by hand two days in advance), seeks out the best possible ingredients (he tried score... Read More | | | | | | From Serious Eats: New York Una Pizza Napoletana, one of the city's most celebrated pizzerias, will be closing for a month after this weekend. Hey, when you're the only one laboring over the pizza, you'd want a nice long break, too. Anthony Mangieri and company will be taking off from Aug... Read More | | | | | | Una Pizza Napoletana - Authentic Naples Style Pizza East Village NY 349 E. 12th St. @ First Ave. 212-477-9950 East Village New York Una Pizza Napoletana is a minimalist restaurant that celebrates the art of pizza making. On the menu you’ll only find 3-5 ingredients including buffalo mozzarella, o... Read More | | | | | | Here's a visual of Una Pizza Napoletana, which is officially closed for summer break, but is clearly going through some major changes in the meantime. They're promising to re-open next Thursday. Una Pizza Napoletana 349 East 12th Street (212)... Read More | | | | | | New York Magazine recently voted it the best Pizza in Manhattan for 2008. Read More | | | | | | Seriously overrated and overpriced. Seems like a mafia cover. Pizza uninspiring as it wine. Read More | | | | | | * This is one of those new places in the area Read More | | | | | | We here at the VV (Our Man Sietsema and myself) are trying to keep our dining guide current by re-visiting places that we haven't been to for a while, to see if they merit a change of heart in one way or another. Today, I got this nice note from Our Man Sietsema, who has recently been back to Una Pi... Read More | | | | | | New York Times wine columnist Eric Asimov takes his two sons to Una Pizza Napoletana in NYC and pronounces both the wine and the pizza A-OK. Of their kind (traditional Neapolitan–style) Anthony Mangieri's pies are as good as you can get in New York City. People carp about the price (more than $2... Read More | | | | | | Bene is a new Italian culture magazine that will be distributed in "150 of the best Italian restaurants in the United States, starting May 15th." Why am I telling you this? Well Bene's Editorial Director, Joanna Goddard, wrote me recently to see if I wanted to write for them. "Umm,... Read More | | | |
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