- Worcestershire sauce introduced (1937)
Una Pizza Napoletana
When Anthony Mangieri, pizzaiolo for the East Village’s Una Pizza Napoletana, closed shop in 2009 "to make a change," move west, and open up somewhere he could "use his outrigger canoe and mountain bike more often," it was the ultimate insult. You're taking one of the New York City’s favorite Neapolitan pizzerias to people who denigrate New York's Mexican food? So you can canoe and mountain bike? (He was for real, by the way — there’s even a mini documentary about his bicycle passion.)
Good for Mangieri, and good for San Franciscans, who with Una Pizza Napoletana inherited one of the country's best Neapolitan pies (if only Wednesday through Saturday, until 9 p.m., or until they're "out of dough"). Motorino (No. 19) opened in Mangieri's old East Village spot, which greatly softened the blow. But if you don't think it was a loss for New York, you're kidding yourselves.
— Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015
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