Latest news with #NeapolitanPizza
CNN
03-07-2025
- Business
- CNN
New York may have America's top pizza, but LA is at its heels, Italian judges say
The best pizza in the United States comes from a wood-fired oven on New York's Lower East Side, an Italian pizza-ranking guide has announced. For the second year running, the Naples-based 50 Top Pizza judged Una Pizza Napoletana the winner in its annual assessment of American bakers. The ranking focuses strictly on Neapolitan-style pizza — the thin, round, fastidiously prepared variety from the city that considers itself the cradle of pizza — but to aficionados, it's the only type that matters. In a one-two punch, the Big Apple also claimed the top individual pizza slice, with the honors going to L'industrie Pizzeria, run by Massimo Laveglia and Nick Baglivo. Last year, Una Pizza Napoletana was also rated No. 1 in the whole world. The global rankings are due to be released later this year. Una Pizza Napoletana is owned by Anthony Mangieri. Born and raised in New Jersey, Mangieri opened his first pizzeria on the Jersey Shore in 1996. Food and Wine magazine has called Mangieri 'one of the country's most skilled practitioners of the Neapolitan style' of pizza, and New York magazine called him a 'one-man Opus Dei' for authentic pizza. The organization behind the ranking, 50 Top Pizza, cited the rich flavor of his pizzas and the his straightforward approach to making them, with only a few dishes on offer and a single location. Mangieri said that perfecting his technique has been his goal since he first started making pizzas at age 15. While his focus remains the same, he said the world of pizza has changed dramatically in the nearly 30 years since he established his first restaurant. 'When we opened, no one was making the style of pizza that we make,' he told CNN Travel. Now, he says, you can find good pizza all over the world, and American diners have come to appreciate fine Neapolitan pizza. He attributes his success to a strong work ethic that limits distractions. 'It is not a concept restaurant — it is not one of 20 things that I'm doing,' Mangieri said of the restaurant on Orchard Street in New York. 'It's a life's work.' Restaurants in Los Angeles and San Francisco snagged the next two spots on the list of top pizzerias in the US, which also included nine other New York pizzerias. Pizzeria Sei, the No. 2 pizzeria in the US, is run by William Joo, whom the organization deemed 'very talented.' And American pizza 'legend' Tony Gemignani came in third with his Tony's Pizza Napoletana in San Francisco. Other cities known for their pizza also made appearances on the list, including New Haven where the restaurant Zeneli was singled out. California fared particularly well, with honors also going to pizzerias in San Diego, San Luis Obispo and Berkeley. But the gospel of Neapolitan pizza has traveled widely, and the ranking also included restaurants in Louisville, Kentucky, and Charlotte, North Carolina. The ranking was announced at the West Edge in New York's Chelsea Market on Tuesday. Have a hankering for more pizza news? The organization will announce the best pizzerias in Italy on July 15 and the world's best pizzerias in September. The top 10 pizzerias in the US according to 50 Top Pizza: 1 Una Pizza Napoletana - (New York) 2 Pizzeria Sei – (Los Angeles) 3 Tony's Pizza Napoletana – (San Francisco) 4 Jay's – (Kenmore, New York) 5 Ribalta – (New York) 6 Robert's – (Chicago) 7 Don Antonio – (New York) 8 Ken's Artisan Pizza – (Portland, Oregon) 9 Truly Pizza – (Dana Point, California) 10 La Leggenda – (Miami)
Yahoo
27-06-2025
- Entertainment
- Yahoo
New in town: rumeL's $5 sourdough pizzas in Bugis+ this weekend
If you see an adorable creature popping up all over Bugis+ on 28 Jun, you know you've walked into rumeL's newly opened outlet. After all, it's not every day you see a lemur gracing a pizza store's logo, right? With a that's 'lemur' spelt backwards, rumeL mimics its mascot's playful, laid-back nature through their pizzas and coffees. But the ones most similar to the lemurs may be those peering through the queue on opening day, lol. rumeL's opening is thanks to Hersing Culinary, who has brought in Sicilian chef Silvo Gropelli — ranked number 1 by 50 Top Pizza — for the curation of recipes. Neapolitan pizzas — known for their thin bottom and high, charred crust — are rumeL's speciality. While Neapolitan pizzas traditionally include only pizza Margherita or pizza marinara, rumeL caters to the Singaporean food scene with 15 flavour variations. As someone who frequently eats out alone, I appreciated the personal-size portions. From S$5, you get a 6-inch pizza that's more than enough to fill you up. If you're with friends, you can opt for the 10-inch pizzas that start at S$9.80. Trust me, don't dabao these if you've got time to dine in. Luscious melted cheese stretches from slice to slice when it's piping hot, and the ingredients glisten in bubbling juices. Though these thin-crust pizzas still taste great cold, the theatrics of a cheese pull are half the reason why I love myself a slice! rumeL's opening menu features the Hot Honey Cheese Pizza (S$6.80) topped with perfectly melted cheddar and mozzarella. A generous drizzle of mildly spicy hot honey completes the golden balance of sweet and salty. Personally, I didn't feel the heat from the hot honey, so hardcore spice lovers take note! Headlining the breakfast pizza section is the world's first Kaya Butter Pizza (S$6.80), which is only S$5 during rumeL's opening promotion. Don't back away just yet, because sourdough was a surprisingly close match to toast in this combo! I was shocked by how well the Kaya Butter Pizza emulated kaya toast. The layer of kaya wasn't too sweet and the butter melted into a silky golden sheen on each slice. I'm not a fan of cold butter slices myself, so this was right down my alley. Plus that thick, chewy crust covered in oven char? It's kaya toast, no doubt! The promo for S$5 pizzas covers the Kaya Butter Toast, Chicken Floss and Crushed Peanut Butter flavours. The Veggie, Margherita and Mozza B.L.T pizzas will be S$6.80 instead of the usual price of S$7.80. As long as you come down any time from 8am to 11am, this promo will apply! Furthermore, on 28 and 29 Jun, you'll be able to get 50% off your second pizza if you're one of the first 188 customers each day. If you're planning an outing with friends, this is your sign to come to Bugis+ for a slice. So get ready for rumeL's grand opening this Saturday, or else you'll become a tiptoeing lemur at the end of the queue! Il Piccolo Pizzeria: Restaurant-quality Italian cuisine in humble Toa Payoh coffeeshop with gnocchi & pizza from $5.50 The post New in town: rumeL's $5 sourdough pizzas in Bugis+ this weekend appeared first on
Forbes
26-06-2025
- General
- Forbes
San Matteo Pizzeria E Cucina Sets A Standard For Neapolitan Food In New York
Neapolitan pizzas and panuozzi from Salerno are textbook examples of San Matteo Pizzeria e Cucina's ... More cooking.I have refrained from getting into the food media's never-ending harangues over the best pizzas in any city because they have as much credibility as descriptions of twenty different brands of chinos. If, however, there are first-rate pizzas to be found within a restaurant that is also serving excellent Italian food across the board, I'm happy to heap praise on both. Remarkably, a ten-year-old trattoria on New York's upper east side named San Matteo Pizzeria e Cucina has evolved so that it probably should switch its name to San Matteo Cucina e Pizzeria, for the Italian food, from antipasti through main courses is among the most robust and delicious in the city, thanks to Fabio and Ciro Casella, whose bonafides begin in their native Salerno. Moving to New York in 1999, Fabio worked at the fabledDean & DeLuca and Mike's Deli of Arthur Avenue before striking out on his own with his brother to open San Matteo Pizza & Espresso Bar in 2010 on 90th and Second Avenue, then the current restaurant on 81st in 2015 (with another on East 89th Street). Once a staple of Italian-American restaurants in New York, potato croquettes return at San Matteo ... More Pizzeria e Cucina Back then the siblings helped revive an interest in southern Italian food, particularly Neapolitan, including the puffy crusted, soft-centered pizzas invented in that city, which transcended the thin-crusted anomalies that ruled New York for years. To get right to the point, yes, San Matteo's pizzas are as close to those of Naples as you'll find in New York––with a yeasty, flavorful crust with real chew, charred bubbles and toppings that make sense, from a classic Margherita to a Paesana with tomato sauce, housemade mozzarella, eggplant cubes and basi,l and Cetara with tomato sauce, mozzarella, capers, oregano, black olives, Sicilian anchovies, garlic and basil. They also make wonderful calzones and panuozzi, a specialty of Salerno, made with baked pizza dough, sliced and stuffed with a variety of ingredients including roast porchetta, mortadella, prosciutto, broccoli di rabe, buffalo mozzarella, marinated eggplant, arugula and roasted peppers. Potato gnocchi in a rich cheese and tomato casserole. Were you able to resist ordering a pizza as a first course, I highly recommend the luscious, cream-centered burrata and prosciutto or the crocche di patate––potato croquettes of a kind that used to be on so many Italian restaurants, now here revived, with a crispy fried crust and velvety interior. Of course the potato gnocchi alla sorrentina are housemade, of the right, tender texture and cuddled in a tomato and eggplant sauce, while other options include tagliatelle with mushrooms, spaghetti cooked in a pouch, and rigatoni with a convincing bolognese sauce rich and complex with vegetables and meat. A massive tomahawk steak is some of the best beef in the city. Main courses revert to traditional fare like chicken parmigiana (another dish now back in favor everywhere), but Fabio recommended a tomahawk steak, which I could see dry aging in the restaurant's refrigerated cabinet. I'm always hesitant about the bravura show of the naked rib at the end of a massive sirloin, but the meat, perfectly charred and cooked medium-rare, was some of the best beef I've eaten in ages, at a time when high-end steakhouses all (falsely or otherwise) promise dry-aged USDA Prime with very little marbling or flavor. This tomahawk specimen had a minerality, a sanguine sweetness and a rich fat content that I recall from the days when the Prime grade really meant something. The steak is huge and four of us––albeit after pizza and pasta––managed to consume only about half the thick, rosy slices; the rest came home with the bone. For dessert there's a generous tiramisù, but even better is the cream-centered lemon cake. San Matteo has a modest wine list fit for a trattoria, with plenty of bottles under $100. Storefront pizzeria decor gives San Matteo Pizzeria e Cucina a no-frills ambience. There's not much to say about the décor, which more resembles the average pizzeria than a stylish trattoria. Try to get one of the two tables by the window overlooking the avenue. The Casellas have done well with two New York units of San Matteo, and this year will be selling their pizzas at the upcoming U.S. Open. Plans are in the works for a gelateria in the neighborhood and maybe San Matteos in other cities. I really hope they don't expand too much or too quickly. Food this good takes very careful monitoring, and there are only two Casellas to make sure. But for now, San Matteo has given the upper east side the kind of Italian food so often copied and raved about downtown and in Brooklyn of a kind that go on and off those endless lists. San Matteo should be around for a very long time. SAN MATTEO PIZZERIA E CUCINA 559 Second Avenue 212-861-2434 Open daily for lunch and dinner.
Yahoo
23-06-2025
- Entertainment
- Yahoo
Elephant Hackney: former Manteca chef puts on Italian classics in old Victorian boozer
Another old East London pub has been reworked into a modern venue serving cocktails and Italian food. The Elephant's Head, a former Victorian boozer, has been reborn as Elephant Hackney and is the work of Rum Kitchen founder Stevie Thomas and former Manteca sous Francesco Sarvonio. Sarvonio, Napoli-born, has put together a menu of dishes from the Italian south, with a focus on Neapolitan pizzas (between £12 and £18). Alongside the pizzas, the up-and-coming chef will be serving the likes of ox cheek croquettes with anchovy mayo, grilled squid with peppers and salsa verde, mozzarella with tomato carpaccio, fried courgette flowers with honey and seafood pastas. Prices are promising: small plates are around £10 and the most expensive item on the menu is a rib-eye steak at £29. Thomas, who is also managing director of the Jam House in Birmingham – a jazz parlour and restaurant founded by Jools Holland – has taken inspiration from east London's 'cinematic past' in building the venue. The pub's crown jewel is a 25-year-old skylight salvaged from a former East End cinema, while the name harks back to an enormous elephant head that once hung in Hackney Pavilion nearby. David Shrigley prints adorn the walls alongside vintage Italian posters and cocktails include spicy margaritas, espresso martinis, gin fizzes and Negronis. As for beers on tap, there's a custom Grolsch – nice to see it back on draught – Peroni and local beers from Five Points. Elephant Hackney will open on July 9 at 43 Lower Clapton Road, E5 0NS;
Daily Mirror
14-06-2025
- Daily Mirror
World's best city for food is also 'one of the most dangerous in Europe'
The publication Time Out invited its market chefs to compile a list of the top three culinary capitals. Without hesitation they chose a southern Italian city as their number one. One of the delights of globetrotting is the opportunity to sample diverse cuisines and immerse oneself in various cultures. Europe, with its rich culinary traditions, never fails to astonish and delight. The ingenuity and creativity of European chefs have rightfully positioned Europe as a top destination for food enthusiasts worldwide. A particular European city has recently been spotlighted by professional gastronomes for its exceptional culinary offerings. Time Out magazine invited its market chefs to rank the top three gastronomic capitals. Without a moment's hesitation, they selected a southern Italian city, once home to one of the world's most renowned footballers, as their top choice. Naples, known for its splendid churches, world-class museums, and of course, its cuisine, took the crown, reports the Express. Perhaps the most iconic dish associated with this city is pizza - a creation that originated in Naples in the 19th century as a quick, inexpensive meal for the working class. Traditional pizzerias, primarily located around Via dei Tribunali, continue to satiate the appetites of Neapolitans today. Pizza remains the most affordable snack in Naples, with a fold-and-go slice costing approximately €1 each. The Cuoppo Napoletano is another local favourite and is as integral to the city's identity as the legendary Neapolitan Pizza. The traditional variant is known for a delicious assortment of seafood, which may include petite fishes, prawns, squid, anchovies, with the occasional inclusion of octopus. It's typically accompanied by a selection of vegetables, such as courgette blossoms, aubergine, and potato croquettes. Another local delicacy is charmingly called "mozzarella in carrozza", translating to "mozzarella in a carriage". This tempting dish starts with two slices of bread packed full of mozzarella cheese; they're then dunked in egg, encrusted with breadcrumbs, and deep-fried until achieving a sumptuous golden-brown crust while the mozzarella inside turns into an irresistibly stretchy delight. Despite these culinary attractions, the city unfortunately bears a reputation for criminal activity and is associated with the Camorra, the infamous regional mafia. In the global crime index hosted by Naples finds itself ranked as the fourth most perilous European city. It's perceived to be riskier than London but not quite as hazardous as Marseille, Coventry or Birmingham.
