New pics of Anthony Mangieri + process

[dylandylan]

Not that I'm a fanboy as such, but the guy does an undeniably great gob and these are nice pics of some of the process.  Artfully shot, and I like details such as being able to clearly see the consistency of the sauce pre-bake.

http://www.dylanandjeni.com/anthony-mangieri

And no - I'm not the Dylan that took the pics, just coincidence!

[dellavecchia]

Stunning. It seems he has embraced the family life.

John

[scott123]

There are people who I respect that love his pies and people I respect who hate them.  I won't know where I stand until I get on a plane, and that's not happening any time soon.

Regardless of how he rates as a pizzaiolo, between these photos and Naturally Risen, I don't think there's a pizzeria owner on the planet with better promotional skills, nor is there anyone in the pizza community that has better capitalized on friends with artistic talent.

[Jet_deck]

Stunning pictures.
Below his knuckles on the right hand is HOPE.  What is on the left hand FEAR?

[pizzablogger]

Stunning pictures.
Below his knuckles on the right hand is HOPE.  What is on the left hand FEAR?

It's FEDE, which is Italian for faith, or belief.

[BrickStoneOven]

There are people who I respect that love his pies and people I respect who hate them.  I won't know where I stand until I get on a plane, and that's not happening any time soon.

Regardless of how he rates as a pizzaiolo, between these photos and Naturally Risen, I don't think there's a pizzeria owner on the planet with better promotional skills, nor is there anyone in the pizza community that has better capitalized on friends with artistic talent.

Wasn't the only reason he blow up like he did because of Ed Levine's book and was only doing ok before that?

[pizzablogger]

Wasn't the only reason he blow up like he did because of Ed Levine's book and was only doing ok before that?

No.

I'm sure Ed's book didn't hurt, but Slice, Gothamist, New Yorker, Time Out, etc. etc. were already writing about UPN EV before Ed's book was released in early 2005.

Anthony was doing so-so in Point Pleasant, NJ., but the move to the East Village was what opened the doors to future notoriety (and a good pie didn't hurt). --K

[Pete-zza]

I think it is perfectly natural for Anthony to bask in the glow of all the praise and good reviews that have been heaped upon him by writers, reviewers and an adoring fan base. At least he hasn't opened a new place in a marquee location like Las Vegas, with obscene pricing, he hasn't written any books or sought a TV deal, he isn't selling cookware or packaged goods bearing his name and likeness, and he hasn't pretended that he knows about all kinds of foods other than pizza. Having a wife and a child and his bikes seems to be enough for him.

Peter

[jeff v]

I think it is perfectly natural for Anthony to bask in the glow of all the praise and good reviews that have been heaped upon him by writers, reviewers and an adoring fan base. At least he hasn't opened a new place in a marquee location like Las Vegas, with obscene pricing, he hasn't written any books or sought a TV deal, he isn't selling cookware or packaged goods bearing his name and likeness, and he hasn't pretended that he knows about all kinds of foods other than pizza. Having a wife and a child and his bikes seems to be enough for him.

Peter

I also think it's great he's found a way to thrive on his own terms.

[pizzablogger]

I also think it's great he's found a way to thrive on his own terms.

+1

[thezaman]

 after that beautiful photo montage i realy have to try his pies!!! he defiantly was a pioneer with Neapolitan pizza.
 
 

[Qarl]

Since I'm sort of new to the pizza forum and Neopolitan-style pizzas... what's the story behind this guy?  Why does he seem to be controversial?

The photo essay looks amazing!

[hotsawce]

UPN was the first Neapolitan pizza I've ever had. I don't know if it's because it was my first, but it still haunts my memory as the best Neapolitan style pizza I've ever eaten (when it was in NY.) I really can't even describe what made it so great... but perhaps, it was just the most refined, well balanced, and carefully crafted pizza that I've enjoyed. Really.

[mkevenson]

after that beautiful photo montage i realy have to try his pies!!! he defiantly was a pioneer with Neapolitan pizza.
 
 

Larry, what an oportunity for you this coming week! Take a 6PM flight from Vegas to SFO, grab a cab, shoot to Mangieri's, eat a pie, back to the airport and back at the expo the next day. Easy!!!!

Mark