una pizza napoletana

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.

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.

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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.