the ny times tells us anthony mangieri has
i've never had his pizza. i've been dreaming about it. i WANT it. he only has FOUR kinds. no extra this or extra that. no sides. no salads. no desserts. he makes his dough before hand (i think a day or two in advance) and doesn't use yeast (i think i read that). he is only open a few days a week in the evenings. when the dough is gone, he shuts down for the night.
he built his wood burning oven too. he had someone come over from the old country to build one, but he wasn't quite satisfied, so he tore it out and started again.
that's my kind o' man (him being all inked up doesn't hurt that part) and my kind o' pizza place.
The Oven Cools, for Now
By OLIVER SCHWANER-ALBRIGHT
LAST Sunday in the East Village, Una Pizza Napoletana was as busy as usual. But by Monday afternoon, the can used for drizzling olive oil had been packed and the crucifix was off the wall. With little fanfare, Anthony Mangieri, the owner and pizzaiolo, closed his restaurant, perhaps the most meticulous pizzeria in New York.
pic: Evan Sung for The New York Times
here's a pic of his over and here is where you can find the key to what everything is
pic: (Photo: Jeremy Liebman) and article By Robin Raisfeld & Rob Patronite
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