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Moreover, he utilizes a handmade oven from Italy that has been crafted specifically for his requirements over nearly three decades. “This wood-fired oven adds about 50% difficulty every night,” he admits, “but when it works right, it’s magical.”

Creativity in Side Dishes: Sorbetto and Cremolada

Beyond pizza, Mangieri brings his love for ice cream into the restaurant, inspired by his grandfather’s profession. Each day, he experiments with fresh flavors, making his sorbetto and cremolada from locally sourced fruits. He highlights the importance of creating a lighter, refreshing dessert that contrasts with the richness of pizza.

“This is such a nice way to end a meal,” he explains, adding that the freshness of handmade ice creams enhances the dining experience.