The raw truths of Boston’s “Meat After Meat Joy” art exhibit. More...
Miriam Wolf
last thursday at 5:41pm |
Comments (0)
On last.fm:
Watch Exclusive Santogold Interview
Obsessives
Pure Pizza Pleasure
Anthony Mangieri of 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.
A note on mozzarella: With problems over tainted mozzarella from Naples, Mangieri has found a domestic version, Bubalus Bubalis, that he says “is really great on the pizza and super fresh.”
This is a regular series called Obsessives, in which CHOW explores the worlds of singularly focused food-industry figures. These are the people with the dirty hands, answering detailed questions about the work they do.
Want more like this?
In the Boards
In Blog Posts
No more stopping and scraping. More...
Kate Ramos
yesterday at 2:22pm |
Comments (1)
Mingalaba’s tea leaf salad and fried green beans. More...
Cicely Wedgeworth
last thursday at 3:15pm |
Comments (0)
Monterey Chardonnays in the a.m. More...
Daniel Duane
last tuesday at 3:23pm |
Comments (3)
Yowza! This is a man who knows what he wants and won't settle for anything less. "It's not done in any way but with love. And a little bit of anger." LOL...best line!
Awesome!
You got to admire his passion. I'm from São Paulo (Brazil) and pizza is something we take seriously here. Not fast food as it is usually served in America. Only in Italy I have tasted pizzas as good as the ones I can find here. So simple and so wonderful when properly baked. I sincerly sugest that Mr. Mangieri pay us a visit. He will learn a lot and never get disapointed.
Nothing like craving Anthony's pizza at 10:11AM from San Francisco. Lucky New Yorkers. He's hardcore...so very deliciously hardcore.
From the article: "A note on mozzarella: With problems over tainted mozzarella from Naples, Mangieri has found a domestic version, Bubalus Bubalis, that he says “is really great on the pizza and super fresh.”"
Actually, he didn't say that at all. He said real buffalo mozzarella was the good stuff and the domestic stuff "the taste just is not there. It doesn't have the magic."
We've been talking to Anthony about the recent tainted mozzarella problem (which occurred after we shot this video), and his statement is: "The mozz [I use now] is made in Gardena CA from Bubalus Bubalis. It's not as complex in taste and texture compared with Italy's, when you eat it in Italy, but it is by far better then any imported into the USA."
Meredith
Great!
I will be paying you a visit buddy! I want to open a Pizzeria in the Carribean and I have always considered building my own Oven. We built our own ovens in the Carribean to bake bread.. I will grow the basil and tomatoes in my back yard(since we have warm weather year round). Love your passion buddy. Have the Chianti or Sangiovese ready when I arrive! Thanks!
GRENADACHEF
how great to discover these vids and a real pizzaiolo . They bring back happy memories
I can't wait to get back to NYC and enjoy one of Anthony's pizzas next year.
I worked the oven in a pizzeria in Salerno circa '74 as a kid. The wood guy came round periodically and you would choose the wood off the truck, some slow burning and fast burning logs, lovely shavings to boost the oven for the last 'vampata' to finish off the pizza and bamboo which had to be cut to size then split into thin long splints which were used to pack pizza to go. No boxes, we just placed the bamboo between each pizza and wrapped em up in paper 4 at a time. I would spend the afternoon tending the oven and splitting bamboo! oven temperature was based on the colour of the bricks in the oven, if you weren't totally involved with your oven it misbehaved badly. to do 320 pizzas on a Sunday night (150 lire for a margherita to go) we would have to stop baking for a little while periodically to bring the oven back to temperature making sure it never got to a critical low as each pizza sucked a little more life out of the floor bricks. Fresh mozzarella was delivered daily for eating and any left over was drained and used the day after for topping pizza. 3 of us worked the pizzas, servicing the dining room and the take aways - customers just queued right into the kitchen from the back door- bizzare really. Groups of teenagers would order them to eat on the street- these were served 'a libretto' or 'like a book' folded in half and the bottom half with some paper wrapped around it.
my favourite pizzeria in Salerno still only did 4 pizzas when I visited last. Margherita, Marinara (no cheese) and Napolitana (no cheese). They also baked a folded calzone with braised endive .
On the mozzarella situation in Campania, apparently only certain farms and areas are affected but confidence is shattered and a lot of bufalo dairy farms are hurting as Italians are cagey about eating any mozzarella.I know of people who will eat it if it is made in, say, Abruzzo but not Campania.
Thanks again, the pizza looks brilliant.
gip
Oops!
regarding the last paragraph on the last post, the mozzarella di bufola is made in Lazio, not Abruzzo as stated; it's also made in Puglia and now the cheese made in these two areas fetch more money than the D.O.P stuff from Battipaglia and Naples because of the problems there. People in Campania tell me that sales of mozzarella are down 80%.
Great now I have to go to Alberto's (Super unbelievably amazing pizza)...Thank God they're open til 4am.
Anyone that is this passionate and into his food and making it with love is a hero in my book! I heart Anthony!
I
Love
This
Guy.
This is what I call "spreadin the love"! It is so wonderful to come across such passion and artistry in the industry-Thanks Anthony for keepin it real!!!
I have got to taste this!!