Podcasts about una pizza napoletana

With the passing of legendary pizzaiolo Patsy Grimaldi, the pizza world has lost one of its true giants. I discuss his legacy with Scott's Pizza Tours founder and pizza scholar Scott Wiener, and another great pizzaiolo, Una Pizza Napoletana's Anthony Mangieri on this episode of Special Sauce. For more on the show, visit thespecialsaucepodcast.com. Learn about your ad choices: dovetail.prx.org/ad-choices

Mr. Mangieri is a two-time winner (#1 ranking) in the 50 Top Pizza list and is currently on the 6th iteration of hisUna Pizza Napoletana, now on New York's Lower East Side. He spent 9 years in San Francisco, with stints in New Jersey as well. But now Mangieri is firmly in control of his craft, limiting the offerings to just a half dozen each night with a few simple starters and a pair of desserts. It's truly a Neapolitan worth the journey.

Una Pizza Napoletana, a New York si riconferma la migliore pizzeria degli Stati Uniti d'America. Questo il risultato secondo 50 Top Pizza annunciato ieri 25 giugno alle 18 - orario di New York - al West Edge, all'interno del Chelsea Market, durante una seguitissima cerimonia presentata da Scott Wiener e trasmessa in diretta sui canali social del network.Una riconferma importante per Una Pizza Napoletana di Anthony Mangieri, visibilmente emozionato durante la cerimonia, per la terza volta di fila migliore pizzeria negli USA. Al secondo posto Tony's Pizza Napoletana a San Francisco, di Tony Gemignani. Sul terzo gradino del podio Pizzeria Beddia a Philadelphia, di Joe Beddia.

Anthony Mangieri is founder of legendary NYC pizzeria Una Pizza Napoletana. Now with a frozen pizza line (Genio Della Pizza) he's bringing big ideas to the industry with relentless hard work, authenticity, and strategic growth.   Listen now to learn about an unorthodox approach to building a business, remaining true to goals, and building a scalable CPG brand. Sponsored by:  • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc • OVATION - Guest Feedback Platform: https://ovationup.com/shawn  

As a chef who feels comfortable cooking at a restaurant, it is often a long, but deeply rewarding journey to develop and merchandise a CPG product for retail.In this podcast episode, Anthony Mangieri, founder of New York City restaurant staple Una Pizza Napoletana, discusses what makes his pizzas unique. Additionally, he previews the Summer Fancy Food Show session, "A Pizza Lover's Journey in Foodservice and Retail," taking place on the Big Ideas Stage in the Javits Center on Sunday, June 23 at 2:15 p.m. EDT.During the session, he will describe the evolution of his foodservice brand and share his experience taking on the frozen foods section with his retail-ready Genio Della Pizza brand.Spill & Dish is Powered by Simplecast.

Anthony Mangieri is one of our favorite guests. Now that his NYC restaurant Una Pizza Napoletana was recently anointed by one poll as the "best pizzeria in the world," this is a timely return visit to the show. On this episode, Anthony tells us all about his new line of frozen pizzas under the name Genio Della Pizza, and how he managed to create and package a frozen wood-fired pizza, made in Italy, that he is now bringing it to selected outlets here in the States like Whole Foods Markets. A lot has happened since Anthony's last visit so we're playing catch-up. Hang on for the ride as we enjoy an inspiring conversation with the ever-growing pizza giant, Anthony Mangieri, here on Pizza Quest.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

The Pizza Pioneer's Journey: From New Jersey Roots to Global AcclaimIn this episode of CHEF AF, we take you on a flavorful journey with the pizza pioneer himself, Anthony Mangieri. Born and raised in New Jersey, Anthony's love affair with pizza began at a tender age. This passion blossomed into a career that has placed him on the global pizza map. From opening a bakery in his early twenties to the inception of Una Pizza Napoletana, Anthony's path has been nothing short of remarkable.The Meticulous Art of Pizza Making: A Day in the Life of Anthony MangieriAnthony's approach to pizza making is a blend of art, discipline, and relentless pursuit of perfection. Every day at Una Pizza Napoletana is a testament to his dedication. Anthony crafts each dough ball by hand, ensuring that each pizza served is a piece of culinary art. His belief that a restaurant is not just a business, but a life's work, resonates in every slice of pizza he serves.A Leap into Retail: The Birth of Genio Della PizzaExpanding beyond the walls of Una Pizza Napoletana, Anthony embarked on a new venture - Genio Della Pizza. This foray into the retail world with a frozen pizza line was a meticulous decision. Anthony's commitment to authenticity and quality led him to Italy, where he oversees every aspect of production. His involvement ensures that Genio Della Pizza lives up to the high standards he set at his restaurant.Challenges and Triumphs: Anthony's Frozen Pizza JourneyTransitioning from a restaurant to the retail space brought its own set of challenges. Anthony navigated these with the same passion and precision that he applies to his pizza-making. From grappling with the emotional aspect of maintaining his reputation to tackling the complex logistics of retail, his journey is a tale of resilience and adaptation.Anthony Mangieri's Advice to Aspiring Chefs: Stay True to Your CraftFor Anthony, the key to success in the culinary world is authenticity. He encourages young chefs to build a strong skill set and follow their hearts. Anthony's advice underscores the importance of passion and dedication in creating a culinary experience that resonates with customers.Sustainability and Ingredients: The Heart of Genio Della PizzaSustainability plays a crucial role in Anthony's vision for Genio Della Pizza. He ensures that all ingredients are sourced locally, contributing to a minimal environmental footprint. His commitment to sustainability extends to every aspect of production, from the wood used in ovens to the way leftover pizzas are handled.Embracing Culinary Trends with AuthenticityWhile Anthony recognizes the ever-changing landscape of the pizza industry, he remains true to his roots. He appreciates trends that focus on specialization and authenticity. For him, the future of pizza lies in embracing regional nuances and continuing the journey of culinary exploration.Closing Thoughts: The Rhythmic Art of Pizza MakingAs our conversation winds down, Anthony reflects on the rhythm and movement integral to pizza making. He likens it to a dance, where being in the zone can transform a good pizza into an extraordinary one. It's this magical interplay of skill and passion that makes Anthony Mangieri a true pizza pioneer.Chef Anthony Mangieri's Bucatini RecipeAnthony's Bucatini Recipe:1 lb Bucatini 1 head escarole, washed and torn into bite-sized pieces1 cup Southern Italian black olives, pitted1/4 cup golden raisins1/4 cup pine nuts (preferable real Italian)1/2 tsp crushed red pepper flakes1 clove garlic, minced1 freselle (Italian biscuit), or coarse homemade bread crumbsPecorino Romano cheeseCoarse Sicilian sea saltExtra virgin olive oilHeat a few tbsp of extra virgin olive oil in a pan on medium heat and add garlic and crushed red pepper flakes. Once it starts to sizzle, add the olives to the pan and use the back of a fork to break them up a bit in the oil. After a minute, add the escarole, stir and cover. Check on it every few minutes, and once it's cooked down, remove the cover, stir in the pine nuts and golden raisins and turn off the heat. In the meantime boil a large pot of water. After boiling, add a few tbsp of sea salt and once it comes back to a rolling boil add the bucatini and stir. Once the bucatini is al dente, drain and toss in with the escarole. Add more olive oil (at least another few tbsp. and toss to coat and mix everything together. Then top with bread crumbs (or grate the freselle on top of the bowl so you get some fine and coarse pieces that fall off) and grate plenty of Pecorino Romano cheese on top. Add sea salt to taste.

I Masanielli di Francesco Martucci, a Caserta, e 10 Diego Vitagliano Pizzeria, a Napoli, sono le migliori pizzerie del mondo nel 2023: questo è il risultato secondo 50 Top Pizza annunciato ieri sera al Teatro di Corte di Palazzo Reale, a Napoli, durante una seguitissima ed avvincente cerimonia di premiazione Al secondo posto Una Pizza Napoletana, a New York, di Anthony Mangieri; sul terzo gradino del podio Sartoria Panatieri, a Barcellona, di Rafa Panatieri e Jorge Sastre; la quarta posizione è andata a The Pizza Bar on 38th, a Tokyo, guidata da Daniele Cason; quinta posizione per I Tigli, a San Bonifacio in provincia di Verona, di Simone Padoan.

Replay of the conversation I had with Anthony Mangieri of Una Pizza    For more podcasts episode or marketing help visit https://www.smartpizzamarketing.com    Get our pdf of 65 content ideas for your restaurant https://www.smartpizzamarketing.com/contentideas   Gear Used for this: Cannon g7x: https://amzn.to/2TaMJql Cannon Rebel t6ii:  https://amzn.to/31r2yhg At2020 microphone: https://amzn.to/3jhh1lM Ring Light: https://amzn.to/34eMPUr Scarlett mixer: https://amzn.to/3m1fNNx  

Una Pizza Napoletana a New York si riconferma la migliore pizzeria degli Stati Uniti d'America. Questo il risultato secondo la guida più influente nel mondo della pizza, 50 Top Pizza.

This week on Special Sauce, we're revisiting a great 2022 episode about pizza featuring the great pizzaiolo Anthony Mangieri and his friend and fellow pizza lover Billions co-creator Brian Koppelman. At the time pizza purist Mangieri had just reopened Una Pizza Napoletana on Manhattan's Lower East Side. Now because Tony loves sipping espresso in cafes he has recently turned Una into a cafe on Saturday mornings serving coffee, pastries like an olive oil layer cake, and even a mortadella sandwich on house-baked bread. And now in a surprise twist Anthony Mangieri now has a line of frozen pizzas made in Italy with buffalo mozzarella called Genio della Pizza. And when I caught up with Koppelman he told me that he's been so busy with writing and producing season 7 of Billions that will see the return of Damian Lewis and his character Bobby Axelrod, AKA Axe, he hasn't even had time to do much pizza exploring.

Per la prima volta nella storia di 50 TOP, è stata presentata, nello splendido e prestigioso scenario di Palazzo Reale di Napoli, 50 Top Pizza World, la classifica che raccoglie le migliori 100 pizzerie del mondo. Trionfano I Masanielli di Francesco Martucci, a Caserta, e Una Pizza Napoletana di Anthony Mangieri, a New York, che sono state elette ex aequo le migliori pizzerie del mondo.

Talk to enough pizzaiolos and you'll realize that many of them are obsessed with their craft and generally soulful beings. Anthony Mangieri, the legendary force behind Una Pizza Napoletana for close to 30 years, is no exception: On a recent spring morning in New York City, Andrew walked into the restaurant, had an espresso with Anthony, and proceeded to discuss with him everything from pizza as a way of life, to creativity to off-hour pastimes (music, mountain biking, etc.) to a love-hate relationship with social media. It's a  fascinating, open conversation that we know you'll enjoy. Calling all young chefs and aspiring chefs: If you're under 30, we encourage you to apply for the S.Pellegrino* Young Chef Academy Competition. Application deadline has been extended to June 30.

On this episode of Special Sauce we continue the pizza conversation with Una Pizza Napoletana founder and pizzaiola Anthony Mangieri and Billions co-creator Brian Koppelman, who loves UPN so much he put Mangieri in the show.

Some health problems derailed our Special Sauce production schedule this week, so serious eaters will just have to wait two more weeks before you get to listen to more fresh pizza talk with Una Pizza Napoletana's Anthony Mangieri and Billions co-creator Brian Koppelman. In the meantime, to keep the slices coming, here's the provocative interview we did with Modernist Pizza co-author Nathan Myrvhold a couple of months ago. Nathan turns out to be a fan of both Anthony Mangieri's and Dan Richer. Enjoy, serious pizza eaters.

We chat with legendary NYC pizzaiolo, Anthony Mangieri, to talk about the newest iteration of Una Pizza Napoletana on Orchard Street. He shares with us his journey to the new location, how he reflected on the industry during the industry and his continued work to put up the best pies possible.  Then we are joined by one of our Brooklyn favorites, Annie Hart, with a performance from the archives. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Anthony has followed his passion of making Neapolitan-style pizza from moment 1. He has never wavered from this direction and in doing so he has created a cult following. This man can also tear your legs off on a bike so beware. 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. This early fixation developed into a lifelong dedication to creating the perfect pizza—something that he remains steadfastly dedicated to every day.At 22, Anthony opened a bread bakery called Sant Arsenio in Red Bank, NJ. Three years later, in 1996, he established Una Pizza Napoletana in Point Pleasant Beach, NJ. Anthony relocated Una Pizza Napoletana to Manhattan's East Village in 2004, where his pizzas drew lines of customers and rave reviews (New York Times, The New Yorker to name a few). Looking for better weather and closer proximity to the great outdoors, Anthony relocated the pizzeria to San Francisco in 2010, where the third iteration of Una Pizza Napoletana continued to enthrall critics and pizza lovers alike (SFGATE, San Francisco Chronicle to name a few). Anthony returned to New York's Lower East Side in 2018 and then opened a location in New Jersey's Atlantic Highlands in 2020. Una Pizza Napoletana will reopen its only location on the Lower East Side this February; the space has been transformed according to Anthony's vision.Having single-handedly made more than 700,000 pizzas (and counting) Anthony crafts uncomplicated pies with complex flavors, a result of the naturally leavened dough and the hand-selected ingredients. Known for his monk-like dedication to pizza perfection, customers travel from all over the world to eat his pizza.Anthony has been featured in nearly every type of print, online and broadcast media including TV spots on Good Morning America and Food Network Top 5 as well as a recurring role on the Showtime series “Billions”. His obsession with pizza making is only rivaled by his deep dedication to mountain biking, skateboarding and punk rock.

On today's episode of All in the Industry®, Shari Bayer's guest is Anthony Mangieri, chef and owner of Una Pizza Napoletana, who is known as the ‘pizza pope’ and 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. Since establishing Una Pizza Napoletana in Point Pleasant Beach, NJ in 1996, he has relocated his beloved pizzeria to Manhattan’s East Village, San Francisco, and back to New York’s Lower East Side, and opened a second location in New Jersey’s Atlantic Highlands in 2020. He has single-handedly made more than 700,000 pizzas (and counting), and has been featured across media platforms, including Good Morning America and Food Network Top 5, plus a recurring role on the Showtime series “Billions”. Today's show also features Shari's PR tip to follow your obsession; Speed Round; and Solo Dining experience at Abba Telavivian Kitchen in South Beach, FL. For Industry News, Shari has a special segment with Mike Puma of Gotham Burger Social Club, who was a winner of the Burger Bash at the Food Network & Cooking Channel South Beach Wine & Food Festival Presented by Capital One, which celebrated its 20th Anniversary from May 20-23 in South Beach, FL; plus, more SOBEWFF highlights.  #allintheindustry #allindustry #sharibayer #chef #restaurant #culinary #hospitality #podcast #foodradio #hrn #nyc #unapizzanapoletana #pizza #anthonymangieri #thepizzapope #sobewff #sobe #burgerbash #gothamburgersocialclub #mikepuma #foodandwinefestivalListen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Tony Mangieri, founder of Una Pizza Napoletana, takes us on his journey from a Jersey kid with a passion for cooking to one of New York City's most esteemed chefs. He starts with a unique introduction to himself (4:35) before recalling his start opening a bakery in New Jersey (10:32), which he'll explain why he pegs it a failure (16:55). Tony then reveals the secret to his dough (22:32) and the many experiments he's tried with it (29:15). He explains his decision to open pizzerias in New Jersey, New York and San Francisco (35:47) before ultimately returning home to NYC's lower east side (45:40). He recalls the heartbreaking reviews the restaurant received after its opening in 2018 (52:08), and how he dug deep to turn things around. Finally, he ends with some rapid-fire answers about his favorite foodie cities, pizza trends and whether he still makes every pie at the restaurant (58:37). You won't want to miss this incredibly inspiring episode! For More, Follow Us Here: Una Pizza NapoletanaWebsite: http://www.unapizza.com/Instagram: https://www.instagram.com/unapizzanapoletana/ Tony MangieriInstagram: http://instagram.com/anthony_w_mangieri Fritz NelsonLinkedIn: https://www.linkedin.com/in/fritznelson/ Twitter: https://twitter.com/fnelson Grow WireLinkedIn: https://www.linkedin.com/company/grow-wire/ Twitter: https://twitter.com/GrowWire Instagram: https://www.instagram.com/growwire/ Facebook: https://www.facebook.com/GrowWire/

Anthony Mangieri, Una Pizza Napoletana pizza genius, and all around life genius, on how obsession fuels his work.  To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Anthony Mangieri, Una Pizza Napoletana pizza genius, and all around life genius, on how obsession fuels his work. 

Jeremiah Stone is the chef/partner at Contra, wild air, and una pizzaria napoletana. He and his partner Fabian Von Huuske just released their first cookbook, “A Very Serious Cookbook.” I was in NYC and went to the slick, new una pizza and talked shop, the cookbook, and collaborations. BUY “A VERY SERIOUS COOKBOOK”:: https://www.amazon.com/Very-Serious-Cookbook-Contra-Wildair/dp/071487602X/ref=sr_1_1?ie=UTF8&qid=1541604538&sr=8-1&keywords=a+very+serious+cookbook Check out Jeremiah on Instagram: https://www.instagram.com/chefjeremiahstone/ And his restaurants: CONTRA: Insta: https://www.instagram.com/contrany/ Website and reservations: http://contranyc.com WILD AIR: Insta: https://www.instagram.com/wildairnyc/ Website and Reservations: http://wildair.nyc UNA PIZZA NAPOLETANA: Insta: https://www.instagram.com/unapizzanapoletana/ Website and Reservations: http://www.unapizza.com

Let’s get this out of the way first. Jeremiah Stone and Fabian Von Hauske are sweet dudes: extremely hardworking, generous, with lots and lots and lots of friends in the food world—in the United States, France, Mexico, and the darkest corners of the Noma fermentation lab (all spots the pair have worked in their short and ambitious careers). They own a trio of influential restaurants on New York’s Lower East Side: Contra, Wildair, and the newly reopened Una Pizza Napoletana. And they have just released their first cookbook, A Very Serious Cookbook (there’s a wink in there somewhere).On the show we dive into their story (how they met in a chat room that may or may not be branded America Online) and explore how they organized their very serious cookbook into very unique chapters. Plus, Jeremiah Stone in praise of Maryland blue crabs: “It’s in your blood when you grow up around Washington, D.C.”Also on the show, we talk with Sohui Kim, the chef behind Brooklyn's Insa and the Good Fork, as well as the author of the new book Korean Home Cooking. We chat about karaoke, kimchi, and why we should all eat more tomatoes for dessert.

Gary and Michael sit down with two of the most exciting young chefs in America, Fabián Von Hauske and Jeremiah Stone, to discuss their cooking philosophy, their partnership with Una Pizza Napoletana and their just-released "A Very Serious Cookbook" (Phaidon). Thanks to Han Oak chef Peter Cho for hosting this episode of Walk-Ins Welcome. Intro: Yung Kartz, "Been Awhile" http://freemusicarchive.org/music/Yung_Kartz/September_2018/Been_Awhile

This week, we welcome Jeremiah Stone and Fabián von Hauske — gentlemen who have been described as a "wunderkind New York chef duo" for their first two restaurants, the tasting menu joint Contra and its more casual sister Wildair; partners in the rebooted Una Pizza Napoletana; and most recently, new authors. We chop it up in preview for their first book, "A Very Serious Cookbook: Contra Wildair," out next month.

The Ringer's Joe House is joined by legendary Neapolitan pizza maker Anthony Mangieri to discuss his journey from operating a struggling bakery in Red Bank, New Jersey, to opening his renowned Una Pizza Napoletana. They talk hard work, perseverance, and the love of good food (3:55). Then House is joined by Juliet Litman for a classic 'House of Carbs' Food News (44:55). Una Pizza Napoletana

An oven built by hand, tile by tile. Four pizzas on the menu, with no fancy-pants toppings. Anthony Mangieri does one thing at Una Pizza Napoletana, and he does it the very best way he can.