The Audience Filters In
Full house, great crowd on Saturday, October 10. Completely sold out. Everyone seemed to have a good time. I hope.
We served plain slices from Totonno's (coal oven) and NY Pizza Suprema (regular gas oven) to serve as comparisons.
Pieman's Craft, October 10
Beautiful day for the event. We were able to keep the doors open and keep the crowded room cool.
Una Pizza Napoletana Jacket
It's Lady Slice's guess that Mangieri hired Bernard Maisner to do the lettering for Una Pizza.
Shooting the Shlice
Anthony Mangieri (former Una Pizza Napoletana), Mathieu Palombino (Motorino), and Ed Levine (Serious Eats–Slice) talk about the pizzamakers' backgrounds and approach to their craft.
Where there's wood, there's fire. Well, not always, but often.
Palombino checks the fire before beginning Sunday's round of pies.
Something Was Funny
Don't know what though. For two guys who take pizza very seriously, there were a lot of laughs at both talks.
This year's event differed from last year's in that Mathieu Palombino did an appetizer round and dessert. Unfortunately, we went a little long on both days, and some folks in the first day's talk had to leave to make other Wine & Food Festival events. We're hoping to get a longer designated time for this next year.
There were a number of pizza-bloggers in attendance on Saturday and Sunday. Lauren Vincelli (Pizzalicious) stopped by to visit.
Now We're Talkin'
Antipasto served and fire ready, the dough comes out.
Mise en Place
The prep station has ingredients ready for a hot soppressata pie, a filetti (cherry tomato), and a pancetta-brussels sprout pie.
No, that's not just a generic title. This fella goes by "Pizza Blogger" for now. If you recognize him, don't give his name away in the comments. He blogs at Pizza Blogger.
A nice glunk of olive oil goes on.
Past and Present
Former UPN owner-pizzaman Anthony Mangieri (foreground) watches Motorino's Mathieu Palombino build up a pie.
Mathieu Palombino sends a marinara pie into the Acunto wood-fired oven, recently retiled in black. (Mangieri had it tiled in white with black accents.)
Pizza Blogger's Homemade Limoncello
Both Pizza Blogger and Paulie Gee brought homemade limoncello that they intended to share on Saturday. But one of the other unfortunate side effects of our overtime was that everyone left before we could bust out this digestivo.
Pieman's Craft, 10/11
Full house. Great crowd.
A Portland, Oregon–based pizza-blogger (This Is Pizza), Adam visited NYC solely for the Pieman's Craft. Pressure. I hope the event lived up to it. Plus, it was his first time in NYC. I told him HE HAD to visit Di Fara on Sunday. Literally HAD to, because he was leaving Tuesday and Di Fara is now closed Mondays and Tuesdays. Hope you made it, Adam!
This was one of the pizzas on the menu at Una Pizza Napoletana. When Mathieu Palombino took over the space, he left it on as a tribute to Anthony Mangieri.
A designer, musician, skateboarder, and—wait for it—pizza-blogger (Pizza Rules!), Nick moved to New York City from Boston about three weeks ago. I bet he's stoked for all the pizza here.
Hot Soppressata Pie
The hot soppressata pie at Motorino is one of my favorites in the city. The use of the spicy cured pork as sort of a high-end pepperoni is awesome.
Whatchu Talkin' About?
I have no idea what they were talking about at this moment, but it looks very animated.
Brooks is filming a documentary about pizza, the people who make it, and the weirdos who love it. He blogs at Me, Myself, and Pie.
Palombino and Mangieri get a moment to relax as the dessert course goes out to the audience.
If the Signatures Are Checked
On Sunday, our organized liaison from the NYC Wine & Food Festival had Ed presign the books outside so people could leave quickly and get on to any other NYCWFF events they had planned.
A pensive moment as the last of the audience leaves.
A couple of Mangieri's friends from the neighborhood either heard he was back or saw him while walking by. They stopped and caught up. From what I understand, they're either from Naples or Sicily.