As you likely know, there’s nothing but pizza on the menu at Una Pizza Napoletana, where pizzaiolo Anthony Mangieri makes what we consider the finest Neapolitan pies in the land, but nothing else. And that is how it must be, he says. But for one night only, on May 20, as part of an upcoming series of dinners preceding this year’s SF Chefs, Mangieri will welcome in pastry chef Gary Rulli (Emporio Rulli, Ristobar) and Ristobar chef Michele Belotti to serve pasta and dessert for the first time in his monastic temple of pizza. Get a seat here. It’s $120 a person. [Eater, Earlier]
Mangieri doesn’t mess around with pasta.