Anthony Mangieri is one of the best and most serious pizza chefs in the United States and has brought all his experience to New York. His philosophy is the same as always, nothing is delegated, everything passes through his hands: a lot of rigor and high technical level. And when they run out of dough, the doors close. The dough rises for 24 hours at room temperature, then is deflated and left to rise for another 12 hours. The bite is particularly airy, superbly proofed and soft. The offer is limited to the classics, we certainly recommend an excellent Marinara. Wine list entrusted to small natural wine producers, with an excellent representation of Southern Italy.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.