On a side street of Houston Street, we find Anthony Mangieri’s “shop”. Anthony is a true pioneer of the Neapolitan style pizza in New York; he brought a real change in the panorama of the city: the attention to the leavening and therefore the improved digestibility, the selection of fresh and quality products, the impeccable service which is repeatedly mentioned by critics; all this is “Una Pizza Napoletana”, a true Neapolitan embassy in the Big Apple. The pizza is similar to the contemporary style pizza, which is the “dinghy” (the canotto), to describe the thick crust, but it uses a smaller dough loaf. Among the proposals, there are also cold cuts served on a chopping board as well as, of course, the unmissable Neapolitan pastiera.
