Mangieri first opened his humble pizzeria in New Jersey in 1996, before moving it to the East Village in 2004. He then upped and moved to California, taking his pizzas with him and opening a restaurant in San Francisco’s South of Market neighborhood.
Now, the pizza legend is back. Together with Jeremiah Stone and Fabián von Hauske Valtierra – of Wildair and Contra – he’s now cooking up a storm on the Lower East Side. Offering his six longtime signature pizzas - Marinara, Margherita, Filetti, Ilaria, Apolloni and Bianca – there’s now also a brand new creation: Concetta features different types of tomatoes, parmesan and cilantro. His 12-inch pizzas are made with naturally leavened dough and baked in a wood-fired brick oven.
Complimenting the main course, Una Pizza Napoletana includes a menu of small plates and desserts by the Contra team. To start, there are cold dishes like shaved turnips with ‘nduja-mascarpone, while you can round out your meal with a rotating selection of frozen scoops and desserts such as tiramisu and strawberry panna cotta.
Seven 12-inch pizzas made with naturally leavened dough and baked in a wood-fired brick oven.
There’s an all-natural wine list, focusing on Italian wines.