| Una Pizza Napoletana | |
|---|---|
 The restaurant's exterior in 2024 | |
 | |
| Restaurant information | |
| Street address | 175 Orchard Street |
| City | New York City |
| State | New York |
| Postal/ZIP Code | 10002 |
| Country | United States |
| Coordinates | 40°43′18″N73°59′19″W / 40.721728°N 73.988516°W |
| Website | unapizza |
Una Pizza Napoletana is a pizzeria in New York City that specializes in Neapolitan pizza. The restaurant is owned and operated by Anthony Mangieri. [1] [2] [3]
Pizza is an Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven.
New York–style pizza is a pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded to eat. Traditional toppings are simply tomato sauce and shredded mozzarella cheese. This was a popular meal among poor Italian Americans due to the ratio of product from the limited produce.
Sally's Apizza is a pizzeria in the Wooster Square neighborhood of New Haven, Connecticut. Sally's Apizza also has locations in Stamford, Connecticut, Fairfield, Connecticut, and Woburn, Massachusetts.
Frank Pepe Pizzeria Napoletana, commonly known as Frank Pepe's or simply Pepe's, is a popular pizza restaurant in the Wooster Square neighborhood of New Haven, Connecticut, at 163 Wooster Street and originator of New Haven-style pizza. Opened in 1925, it is one of the oldest and best known pizzerias in the United States.
New Haven-style pizza is a style of thin-crust, coal-fired Neapolitan pizza common in and around New Haven, Connecticut. Locally known as apizza, it originated in 1925 at the Frank Pepe Pizzeria Napoletana and is now served in many other pizza restaurants in the area, most notably Sally's Apizza and Modern Apizza. This geographically limited pizza style has been favorably regarded by national critics.
Pizza Margherita or Margherita pizza is a typical Neapolitan pizza, roundish in shape with a raised edge and garnished with hand-crushed peeled tomatoes, mozzarella, fresh basil leaves, and extra virgin olive oil. The dough is made by mixing water, salt, and yeast with flour.
The history of pizza began in antiquity, as various ancient cultures produced flatbreads with several toppings. Pizza today is an Italian dish with a flat dough-based base and toppings, with significant Italian roots in History.
San Marzano tomato is a variety of plum tomato originating in the Campania region of Italy. It is known for its flavour and quality as a canning tomato. San Marzano production is protected by a European protected designation of origin (PDO) certification.
Neapolitan pizza is the version of the round pizza typically prepared in the Italian city of Naples and characterised by a soft, thin dough with high edges. The tomatoes are traditionally either San Marzano tomatoes or pomodorini del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius, and the cheese is traditionally mozzarella di bufala campana or fior di latte di Agerola. Pizza napoletana is a traditional speciality guaranteed (TSG) product in the European Union and the United Kingdom, and the art of its making is included on UNESCO's list of intangible cultural heritage.
Pizza arrived in the United States in the early 20th century along with waves of Italian immigrants who settled primarily in the larger cities of the Northeast, such as New York, Philadelphia, Boston, and Baltimore. After American soldiers stationed in Italy returned from World War II, pizza and pizzerias rapidly grew in popularity.
Numero 28 is an Italian restaurant chain, headquartered in New York City, with outlets in Austin and Miami Beach.
Seafood pizza is a pizza prepared with seafood as a primary ingredient. Many types of seafood ingredients in fresh, frozen or canned forms may be used on seafood pizza. Some retail pizza chains, as well as smaller restaurants, offer seafood pizzas to consumers.
Anthony Felix Gemignani is an American chef, restaurateur, and author. In 2009, Gemignani opened Tony's Pizza Napoletana in the North Beach neighborhood of San Francisco, California. Gemignani is a pizzaiolo and chef, having won 13 world titles in pizza making and opening numerous restaurants. He has appeared on multiple reality television series including Food Network Challenge, Bar Rescue on Spike TV, as well as on The Travel Channel and CNN.
Veal Milanese is a popular variety of cotoletta from the city of Milan, Italy. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning 'elephant's ear'.
Pizza marinara, also known as pizza alla marinara, is a typical Neapolitan pizza seasoned with tomato sauce, extra virgin olive oil, oregano, and garlic. It is supposedly the oldest tomato-topped pizza.
&pizza is an American fast casual pizza restaurant chain, with 55 locations in Washington, D.C., Maryland, Virginia, New York, New Jersey, and Pennsylvania. The restaurant sells personal and customizable oblong-shaped pizzas. They tailor each location to its neighborhood, with local artists designing the interiors. Some locations serve beer, wine, and cocktails.
Pizza Thief is a pizzeria in Portland, Oregon, in the United States. The restaurant has a "sibling" adjacent bar called Bandit Bar. Chef and co-owner Darby Aldaco opened Pizza Thief with partner Tony Pasquale in 2021.
The American city of Portland, Oregon has been recognized for its pizza culture and establishments.
Grana Pizza Napoletana, or simply Grana, is a pizzeria in Portland, Oregon. Chris Flanagan and Maya Setton are co-owners.
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