"In a country always accustomed to putting everything on pizza, Anthony proposes only the purest tradition in toppings, with extraordinary quality ingredients."
"It's inspiring to be recognized for this 30 years into my career, especially in Naples where pizza originated," Mangieri told CNN Travel.
"No one makes the dough in the restaurant, 25 years later, except for me. Every single pizza that people eat, I still make the dough in the morning myself."
"The recognition is appreciated, but in the end, it's not why I started and not why I continue to make every ball of dough we serve at Una after all these years."
[
Collection
]
[
|
...
]