Italy: Anthony Mangieri, Una Pizza Napoletana
MENU: Grilled pizzas, cauliflower-and-spinach salad, lemon-lime gelato
Anthony Mangieri’s version of a pizza party is as irresistible as the spectacular brick-oven pies he crafts at his East Village parlor, Una Pizza Napoletana: Gather your best pals, whip up some dough (his normally takes days to rise; here, he uses fast-rising yeast to save time), stoke up the grill, and let everyone pile on the toppings of their choice (Mangieri’s personal favorite is the pecorino Romano with fresh herbs). Mangieri’s cauliflower-and-spinach salad is very Southern Italianóbefitting his devotion to Neapolitan-style pizzaódressed for summer in lemon and olive oil. And what better finale than extra-zesty, refreshing, and creamy lemon-lime gelato, especially when it’s based on a recipe from Mangieri’s grandparents, who ran a Jersey gelateria in the twenties and thirties?
On the Grill
On the Side
Red and white wines both work with grilled pizzas, Mangieri says. He likes the earthy red Aglianico and the light, dry white Fiano di Avellino, both produced in his home region of Campania.
Where to Shop
D. Coluccio & Sons, Inc.
(1214 60th St., nr. Twelfth Ave., Borough Park, Brooklyn; 718-436-6700). Prosciutto di Parma, imported pastas, 30-plus cheeses, and dozens of gourmet Italian coffee blends.