THIS RESTAURANT IS CLOSED Una Pizza Napoletana

THIS RESTAURANT IS CLOSED Una Pizza Napoletana Restaurant Review:

In the land of corner pizza-by-the-slice establishments and the caricatures of Italian restaurants that have sprung up around Mulberry Street, the East Village's Una Pizza Napoletana is an anomaly. Chef Anthony Mangieri follows this simple Neapolitan pie-making credo: there are four variations on a theme (marinara, margherita, bianca and filetti), pizzas baked in a wood-burning brick oven, real Italian ingredients are used (sweet San Marzano tomatoes, Sicilian sea salt, mozzarella de bufala) and the pies are served un-sliced. The result: paradiso. There may not be a better replica of real Neapolitan pizza this side of the Atlantic. Mangieri, who worked as a bread maker before turning to pizza, keeps his restaurant open till he runs out of dough---so go early. The only drawback is the prohibitive $21 per pie price.