In this episode: Kelly is joined by Anthony Mangieri! He is a Chef, Businessman and Pizza Connoisseur.
Join them, as Anthony tells us about how he got his start in the resturaunt industry in his late teens! Anthony talks about his first buisness baking bread, and how that grew into owning his own Pizzaria. From there, Anthony talks about wanting to move his buisness to New York, and how he gained the recognicion of top food critics.
Anthony talks about his craft, and how he goes about running his resturaunt. He describes his unique approach of personally hand crafting every pizza on his own. He talks about his passion for making dough and his interest in customer service.
Kelly asks Anthony what the Pandemic's effects were on his resturaunt and how he survived it. Anthony talks about the kindness of his community, and how he met his future wife during that difficult time.
Anthony talks about his wife Christina and their soon to be baby! He is blessed to feel fortunate to have a lot of great things in his life, and he talks about how he manages all of it.
Jae asks Anthony about his frozen pizza product: What it was like to create sometihing like that, what is the process like, and where people can buy it. Anthony talks about how he wanted to make the best frozen pizza that exhists. The pizza's are personally hand made in italy, with fresh italian ingredients, and Anthony prides himself on being able to give a great frozen food alternative to people who might need it.
Jae also asks about what are some of his other favorite pizza's and resturaunts in New York. Anthony has a few, but says that he is very self motivated, and strives to make the best product he can, and finds ways to innovate and improve every day.
But above all else; Anthony Mangieri is a New Yorker!
You can Find Una Pizza Napoletana here:
175 Orchard St, New York, NY 10002
They are open Thursday-Saturday. Reservation is encouraged.
Kelly Kopp's Social Media
@NewYorkCityKopp
Anthony Mangieri's Social Media
@anthony_w_mangieri
@unapizzanapoletana
Chapters
- (00:00:00) - The New Yorkers: Anthony Mangieri
- (00:01:25) - Pizzeria Owner's Secret to Success
- (00:03:37) - Tom Bissell Started a Pizza Business in his 20s
- (00:07:27) - Started as a bread and pizza maker in New Jersey
- (00:11:11) - Pizza at Nobu
- (00:12:27) - The Pizza Guy's New York Restaurants
- (00:16:20) - Pizza Napolitan's first opening after the pandemic
- (00:18:31) - The Pizza Made With a Pandemic Girl
- (00:20:35) - Pizzeria Review: The Best Pizzeria in the World
- (00:24:20) - The Pizzas at Il Giorno
- (00:27:50) - Pizza Made Fresh, No Reheat
- (00:29:49) - Pizza Bar, No Reservations, Open 24 Hours
- (00:33:00) - Baby's First Mother's Open
- (00:34:04) - Anthony Bourdain Made a Pizza For Everyone to Buy
- (00:41:38) - Una Pizza's Neapolitan Pizza
- (00:48:31) - Pizza Producers on Working For Pizza
- (00:48:50) - What Could You Do With Your Life?
- (00:49:46) - Favorite Restaurants in the City
- (00:50:45) - Anthony Mangieri's Pizzeria
- (00:52:40) - What It Means to Be a New Yorker
- (00:54:25) - The New Yorkers: Episode 291
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