What You Can Learn from Una Pizza Napoletana's Tony Mangieri

from The Grow Wire Podcast · host Grow Wire

Tony Mangieri, founder of Una Pizza Napoletana, takes us on his journey from a Jersey kid with a passion for cooking to one of New York City’s most esteemed chefs. He starts with a unique introduction to himself (4:35) before recalling his start opening a bakery in New Jersey (10:32), which he’ll explain why he pegs it a failure (16:55). Tony then reveals the secret to his dough (22:32) and the many experiments he’s tried with it (29:15). He explains his decision to open pizzerias in New Jersey, New York and San Francisco (35:47) before ultimately returning home to NYC’s lower east side (45:40). He recalls the heartbreaking reviews the restaurant received after its opening in 2018 (52:08), and how he dug deep to turn things around. Finally, he ends with some rapid-fire answers about his favorite foodie cities, pizza trends and whether he still makes every pie at the restaurant (58:37). You won’t want to miss this incredibly inspiring episode! For More, Follow Us Here: Una Pizza NapoletanaWebsite: http://www.unapizza.com/Instagram: https://www.instagram.com/unapizzanapoletana/ Tony MangieriInstagram: http://instagram.com/anthony_w_mangieri Fritz NelsonLinkedIn: https://www.linkedin.com/in/fritznelson/ Twitter: https://twitter.com/fnelson Grow WireLinkedIn: https://www.linkedin.com/company/grow-wire/ Twitter: https://twitter.com/GrowWire Instagram: https://www.instagram.com/growwire/ Facebook: https://www.facebook.com/GrowWire/

What this episode covers

Tony Mangieri, founder of Una Pizza Napoletana, takes us on his journey from a Jersey kid with a passion for cooking to one of New York City’s most esteemed chefs. He starts with a unique introduction to himself (4:35) before recalling his start opening a bakery in New Jersey (10:32), which he’ll explain why he pegs it a failure (16:55). Tony then reveals the secret to his dough (22:32) and the many experiments he’s tried with it (29:15). He explains his decision to open pizzerias in New Jersey, New York and San Francisco (35:47) before ultimately returning home to NYC’s lower east side (45:40). He recalls the heartbreaking reviews the restaurant received after its opening in 2018 (52:08), and how he dug deep to turn things around. Finally, he ends with some rapid-fire answers about his favorite foodie cities, pizza trends and whether he still makes every pie at the restaurant (58:37). You won’t want to miss this incredibly inspiring episode! For More, Follow Us Here: Una Pizza NapoletanaWebsite: http://www.unapizza.com/Instagram: https://www.instagram.com/unapizzanapoletana/ (https://www.instagram.com/unapizzanapoletana/) (https://www.instagram.com/unapizzanapoletana/)Tony MangieriInstagram: http://instagram.com/anthony_w_mangieri (http://instagram.com/anthony_w_mangieri) Fritz NelsonLinkedIn: https://www.linkedin.com/in/fritznelson/ Twitter: https://twitter.com/fnelson (https://twitter.com/fnelson) Grow WireLinkedIn: https://www.linkedin.com/company/grow-wire/ Twitter: https://twitter.com/GrowWire Instagram: https://www.instagram.com/growwire/ Facebook: https://www.facebook.com/GrowWire/ (https://www.facebook.com/GrowWire/)

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This episode was published on February 10, 2020.

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