A lot of rigour and high technical skill, this is one of the secrets of Anthony Mangieri's success. Having become over time one of the best and most skilled pizza makers in the United States, in his restaurant in Atlantic Highlands, New Jersey, he places all his expertise in pizza art. The dough rises for 24 hours at room temperature, is then reworked and left to rise for an additional 12 hours. The result is a particularly airy and soft bite. The offer includes classic pizzas for the most part. The Marinara is excellent, but the Margherita pizza convinces and satisfies. To drink there's a selection of natural wines, with an excellent representation of Southern Italy.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.