"The secret of Una Pizza Napoletana is in its very name. The concept is essential to its success, maintaining the authenticity of pizza, and resisting expansion."
"He has a rule he is not willing to break: no one but him is in charge of making the dough. This dedication to quality is paramount."
"The pizza changes a lot depending on the person making it. The end result varies based on technique and personal touch in preparation."
"Mangieri arrives at his restaurant at 9 a.m. to start kneading with his own hands, emphasizing the importance of hands-on involvement in crafting each pizza."
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