Back in January came word that Anthony Mangieri at Una Pizza Napoletana had added a Saturday-only meat pie to his menu — his first Neapolitan pizza with meat on it in his fifteen-year career. Mangieri is a purist, obviously, and has stuck to the same simple menu of four vegetarian pizzas both at his former New York pizzeria, and at his San Francisco location — adding just one more to the menu, named after his wife Ilaria, when he moved here — allowing the quality of his crust and his skill with the wood oven to speak for itself. But in honor of the birth of his daughter, he named this new pie the Apollonia, and as Slice explains, it’s hardly a meat-lover’s dream. It’s just buffalo mozzarella, fresh garlic, basil, sea salt, black pepper, a thin layer of beaten egg, and a modest scattering of cubed Italian salami. “The egg adds a richness to the pie, a sort of base note to go with the light pungency of the garlic, the spice of the salami, and the aromatic basil,” writes David Kover. And furthermore, “[Mangieri’s] approach to pizza is so uncompromising, so spare, it would be hard to carry a mental image of him doing anything else.” [Slice, Earlier]
