Snackshot of the Day: Una Pizza Napoletana in San Francisco
Recipe of the day
The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking. Today's Snackshot is from Una Pizza Napoletana in San Francisco.
Anthony Mangieri took the New York pizza scene by storm when he opened his original pizzeria in Manhattan’s East Village — then he devastated New Yorkers when he closed up shop in 2009 with dreams of moving out West. Now, the owner of Una Pizza Napoletana continues to keep things "pure and simple" with the pies baked in a wood-fired oven at his San Francisco spot. Although the menu may be limited, the restaurant packs a punch when it comes to its homemade pizzas. Diners choose from only five pizzas, all around $20, plus a special pie, Apollonia, made with eggs, Parmigiano-Reggiano, buffalo mozzarella, salami, extra-virgin olive oil, basil, garlic, sea salt, and black pepper, that's only available on Saturdays. This margherita (taken 11/5/2011) is one of the best renditions of Neapolitan-style pizza in America, enough for it to have been included in The Daily Meal's list of 35 Best Pizzas in America 2012.
Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots."
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