http://chowhound.chow.com/topics/638100 http://chowhound.chow.com/topics/638513 http://slice.seriouseats.com/archives/2009/07/confirmed-una-pizza-napoletana-upn-closing-anthony-mangieri-moving-to-sf.html (2 replies, last updated by kathryn July 28, 2009)

I have become a fan of UPN after several visits. However, they are only open Thursday through Sunday at night. I also credit Anthony Mangieri with inspiring a new generation of pizzaiolos. So if you like UPN you’ll also... (9 replies, last updated by jens July 30, 2007)

off topic a bit but i keep seeing that anthony mangieri vid on the side and can’t help but think YES that guy needs to come to toronto and open up an Uno. (15 replies, last updated by atomeyes January 29, 2009)

I’m also going to a private lunch at Una Pizza Napoletana where I intend to teach Anthony Mangieri and Ed Levine a thing or two about pizza. (48 replies, last updated by HazeyB October 22, 2008)

BAFU: Sorry to hear Al Antica didn’t cut it for you. Maybe I’ve been lucky the times I’ve been there. The pies were coming fresh out the oven. Have you tried Una Pizza Napoletana in the city? Attention to... (20 replies, last updated by yngvai May 22, 2009)

on the lower east side! http://www.chow.com/stories/11065\ you can be a part of this generations history..... this pizza is made from the “present day's” gennaro lombardi, anthony mangieri (18 replies, last updated by pastry634 May 5, 2008)

So the SF Chronicle is saying Anthony Mangieri (of Manhattan’s Una Pizza Napoletana and Chow’s Obsessives fame) may be pulling up stakes and eventually setting up shop in SF. Let the pizza wars continue! (81 replies, last updated by rworange October 12, 2009)

No hipster pretense at Difara’s, thats for sure :) I understand what you mean about the rash of ‘too cool for school’ servers and pizzamakers on the NY scene in recent years. I am also willing to bet that we... (41 replies, last updated by Tay July 28, 2009)

Una Pizza Napoletana on east 12th street between first and second avenues in Manhattan is incredible pizza. The owner, Anthony Mangieri, is so proud of his ingredients and pizza quality that he doesn’t have toppings.... (55 replies, last updated by CCSPRINGS March 24, 2009)

still had some dough left. then anthony (the owner) slipped next door to the little and lovely turkish cafe and brought us back some excellent espresso. all in all – delightful. (17 replies, last updated by millefeuille November 2, 2004)

Neapolitan. If that is the case then a better comparison would be what Anthony Mangieri is doing at Una Pizza Napoletana, or Il Pizziaolo in Pittsburgh among a very few others. (53 replies, last updated by kosslerj November 4, 2009)

just OK. It’s good for a big family thing or office thing. That Mangieri's in south south Austin is terrible and to be avoided. (55 replies, last updated by frombostontoaustin July 7, 2008)