Where a Famed Pizza Chef Buys His Pasta
Una Pizza Napoletana’s Anthony Mangieri dishes on his go-to pantry staples.
The Deligram shines a spotlight on the many incredible food artisans in New York and beyond, and we look to our friends to help us discover the best of the best every day. This week, we spoke to chef Anthony Mangieri, owner of the iconic restaurant Una Pizza Napoletana, who recently launched his own frozen pizza line, Genio Della Pizza. Made with high-quality Italian plum tomatoes, buffalo mozzarella, and Italian oregano, they’re a new staple in our freezer. (Most importantly, for our non-local readers, they are sold nationally, so you can enjoy Mangieri’s famous pizzas even if you don’t live in the tristate area.)
Since we’ve added Mangieri’s pizzas to our regular eating repertoire, we asked him about his. Here, the Italian-American chef reveals some of his favorite things to eat–at home, in his home state (New Jersey), and, of course, in NYC. Buon appetito!
Anthony Mangieri’s Favorite Things…
“One pantry item I love everything about, from the flavor to the packaging, is this pasta. It is constantly in rotation at home.“
Casa Marrazzo tomatoes, casamarrazzo.com
“I also love these tomatoes–and their jarred apricots are insane, too.”
Old Chatham Creamery Sheep’s Milk Yogurt, oldchathamcreamery.com
“When it comes to mornings, this is one of my all time favorite yogurts and has been for years. I really like the ginger flavor.”
Thriv Organic Protein Bars, thriv.com
“For a mid-service energy boost at Una Pizza I am super into these protein bars. I’ve been eating these for years and have never found anything that equals them.”
Let’s Eat by Dan Pelosi, amazon.com
“Great for a kitchen bookshelf and a great read. This amazing book is so fun, I love it.”
Favorite places to eat in NJ…
“My family all lived in Newark when they came to America from Italy. I love going here for pasta with pot cheese (ricotta) and a side of super spicy long hots.”
“One of the most beautiful restaurants in NJ. The care for selecting great ingredients and skill from Chef Giovanni is obvious from the first dish you’ll eat.”
“Another favorite, this one is out near Philly but worth the drive. It really feels like it's from another era. The antipasto plate is incredible.”
…and in NYC
“Stefano puts so much love and care into his place.”
“The chips and guacamole, chile relleno, and tacos… everything is wonderful.”
“This is my go-to spot in NYC. I eat here at once a week, at least–breakfast, lunch or dinner.”
“I go often, because we love cooking at home, too.”
The Deligram Bonus:
Something he’s dying to try with pizza…
Andrew’s Honey, andrewshoney.com
“I’ve been waiting to pick up some (maybe the Lower East Side honey) and make a special pizza with it.”
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Product images courtesy of the brands.