Purchase: 1 Margherita, 1 Filetti, 1 aranciata, 1 Moretti
Cost: $65 including tip (each 12" pizza $21)
Payment: Cash only
Pizza Rating:
UPDATE
The folks at Una Pizza Napoletana are very serious about pizza. There is even a lengthy brochure for guests to take on their way out explaining the value of true Neapolitan ingredients and techniques. The menu consists of four, $21, twelve-inch, personal pizzas. The Marinara, Margherita, Bianca, and Filetti. No substitutions, no condiments (don't ask for red pepper flakes). Each is made with San Marzano tomatoes, fresh buffalo mozzarella (imported from Napoli weekly), extra-virgin Souther Italian olive oil, fresh basil, and Sicilian sea salt. The dough is naturally leavened, and the pizza is baked in a wood-fired brick oven. "Nothing more pure or honestly wholesome can be bought at any price," the menu boasts (albeit somewhat defensively).
We had the Margherita and the Filetti. They were both absolutely delicious. The crust was fantastic—chewy, bubbly, fresh, and salty. We both preferred the Filetti, which has no sauce, but instead sliced cherry tomatoes, and fresh garlic (in addition to the bufala mozzarella, olive oil, basil, and sea salt that are on each of the four pizzas). It was honestly a mouth-watering combination of warm and complex flavors. Despite all the literature, and while we do recognize that the highest-quality ingredients are expensive, these "vera pizze napoletane" are a little rich for our blood. The bare-boned atmosphere and clothless marble tables didn't quite prepare me for what was probably the most expensive pizza bill of Slices of the City history. But that pizza tasted really freakin good. I'm pretty sure every pizza-lover should splurge for it at least once.
Overall, Una Pizza Napoletana serves pies of a quality with which I am fairly certain no other NYC pizzeria (and probably few in Italy) can compete. As owner Anthony Mangieri closes his brochure, "Taste may be an opinion, but quality is a fact."
The Husband
The Margherita
The Filetti
The Pizzaiolo
The folks at Una Pizza Napoletana are very serious about pizza. There is even a lengthy brochure for guests to take on their way out explaining the value of true Neapolitan ingredients and techniques. The menu consists of four, $21, twelve-inch, personal pizzas. The Marinara, Margherita, Bianca, and Filetti. No substitutions, no condiments (don't ask for red pepper flakes). Each is made with San Marzano tomatoes, fresh buffalo mozzarella (imported from Napoli weekly), extra-virgin Souther Italian olive oil, fresh basil, and Sicilian sea salt. The dough is naturally leavened, and the pizza is baked in a wood-fired brick oven. "Nothing more pure or honestly wholesome can be bought at any price," the menu boasts (albeit somewhat defensively).We had the Margherita and the Filetti. They were both absolutely delicious. The crust was fantastic—chewy, bubbly, fresh, and salty. We both preferred the Filetti, which has no sauce, but instead sliced cherry tomatoes, and fresh garlic (in addition to the bufala mozzarella, olive oil, basil, and sea salt that are on each of the four pizzas). It was honestly a mouth-watering combination of warm and complex flavors. Despite all the literature, and while we do recognize that the highest-quality ingredients are expensive, these "vera pizze napoletane" are a little rich for our blood. The bare-boned atmosphere and clothless marble tables didn't quite prepare me for what was probably the most expensive pizza bill of Slices of the City history. But that pizza tasted really freakin good. I'm pretty sure every pizza-lover should splurge for it at least once.
Overall, Una Pizza Napoletana serves pies of a quality with which I am fairly certain no other NYC pizzeria (and probably few in Italy) can compete. As owner Anthony Mangieri closes his brochure, "Taste may be an opinion, but quality is a fact."
The Husband
The Margherita
The Filetti
The Pizzaiolo
1 comment:
This sounds incredible. Sometimes it's said that the best chefs procure top quality ingredients and then don't mess with them. This sounds like the philosophy at Una Pizza Napoletana. Congratulations on your recent wedding.
-- David (Charlie's nephew)
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