New Yorkers have long held firm to the belief that they have the best pizza in the world. This assertion has recently gained substantial support, as the latest iteration of the internationally renowned 50 Top Pizza Awards has placed a New York establishment at the pinnacle of its global ranking. Una Pizza Napoletana, operated by the acclaimed Anthony Mangieri, has been recognized as the top pizzeria in the world for 2024. This notable achievement not only elevates the New York pizza scene but also highlights the competitive spirit and rich cultural tapestry woven into the city’s culinary landscape.
Opened in March 2022 on the Lower East Side, Una Pizza Napoletana stood out among a diverse array of competitors, even those hailing from Naples, the legendary birthplace of pizza. Anthony Mangieri’s philosophy centers on authenticity and quality, utilizing only the freshest ingredients to craft pizzas that celebrate traditional Italian recipes. In an industry often characterized by innovation and fusion, Mangieri’s commitment to the “purest tradition” in toppings, such as classic Marinara and Margherita pizzas, is indicative of a return to roots — where the essence of pizza is retained.
Mangieri’s deep-seated love for pizza began in his youth in New Jersey, where he traveled with his mother across various states to seek out the ideal slice. This relentless pursuit of perfection influences his meticulous approach to pizza-making at Una. The restaurant serves pizzas that are wood-fired and naturally leavened, offering a distinctive texture and flavor profile that sets them apart from typical offerings.
One of the distinguishing features of Una Pizza Napoletana is the quality of its ingredients. Mangieri employs a carefully curated selection of traditional Italian components, including premium San Marzano tomatoes, Italian buffalo mozzarella, and artisanal flours. In doing so, he epitomizes a culinary philosophy that prioritizes the integrity of each ingredient. The dough itself is a testament to his craft; he incorporates a unique hydration method that ensures an exquisite base for the toppings.
Capturing the essence of “slow food,” Una Pizza Napoletana operates with intent and precision. The pizzeria bakes a limited number of pizzas at any given time, allowing each pie to receive the necessary attention before it emerges from the oven. This method not only honors the culinary traditions of Naples but also reflects a broader trend towards mindful dining experiences, where quality trumps quantity.
While the accolade from the 50 Top Pizza Awards is undoubtedly a significant honor for Mangieri and his team, he emphasizes that his true motivation stems from a passion for pizza, not accolades. A seasoned professional with nearly three decades of experience, Mangieri articulates that recognition serves as a catalyst for his commitment to excellence rather than the driving force behind his culinary journey. “It fuels us to go into the restaurant every day and give more love and focus,” he remarked, highlighting the importance of maintaining humility and dedication even in the face of success.
New York’s culinary scene continues to thrive, as three additional pizzerias from the city—Ribalta, Don Antonio, and L’Industrie Pizzeria—secured spots in the top 80 of the world rankings. Despite this impressive showing, Italy remains dominant with a total of 41 recognized establishments, reinforcing its reputation as the heart of pizza culture.
The 2024 awards illuminate not just a rivalry between New York and Naples but also showcase the unwritten pizza narratives from unexpected locales like South Korea, Bolivia, and India. Such diversity underlines the ever-evolving nature of pizza as a dish that transcends geographical and cultural boundaries. As pizza continues to adapt and grow within different culinary traditions, new interpretations and styles emerge, broadening the global pizza-baking community.
For pizza enthusiasts and casual eaters alike, the recognition of Una Pizza Napoletana solidifies New York City’s status as a benchmark in the world of pizza. As patrons await the restaurant’s reopening on October 4, they reflect on the journey that brought Mangieri’s vision to fruition. His commitment to quality, authenticity, and slow food principles resonates deeply, capturing the essence of what pizza can represent: both a culinary art and a cultural experience. As new chapters unfold in the storied tale of pizza, one thing remains clear—New York will continue to defend its claim as a global pizza capital, one delicious slice at a time.
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