New York’s Una Pizza Napoletana has long been regarded as one of America’s top Neapolitan-style pizzerias. Now, with Genio Della Pizza, chef/owner Anthony Mangieri is bringing real wood-fired flavor to your California kitchen.
Genio Della Pizza is made in Italy with all-natural ingredients, slow-risen dough, and true artisan techniques. From Margherita to Marinara, every frozen pie is made to make your day in a matter of minutes.
Recently, we caught up with Anthony to learn more about his journey and hear his advice for fellow entrepreneurs.
1. Why did you start Genio Della Pizza?
I can only serve a handful of pizzas a night at Una Pizza Napoletana, my small NYC restaurant. I make every single ball of dough and the restaurant is only open if I am there. I have been doing that for 30 years.
I have always wanted to do something that could connect with people on a larger scale, but I didn’t want to open more restaurants. I created Genio Della Pizza to try to offer everyone a product that is handmade with love. Every pizza is hand-stretched, wood-fired, and made with the best ingredients from Italy.
2. What obstacles did you face along the way?
We faced many obstacles that were also a great opportunity to learn and grow — both for myself and our small team. The first challenge was R&D (Research & Development) as we went from running a restaurant to making a product at scale.
Another obstacle was the realization that not all retailers care about quality. It has been difficult coming from restaurants to understand that it's not always about the food. It's been challenging to find great retailers, like Bristol Farms, that care about the products they sell, the companies who make them, and the customers they serve.
3. What lessons do you have for other entrepreneurs?
Trust your instincts. Don't follow trends. Always take the high road and treat everyone with respect and love.
4. What’s on the horizon for Genio Della Pizza?
We’re going to keep trying to be better. We won't rest on the idea that we’re done — we’ll always try to make a more beautiful product and keep connecting with our growing customer base.
5. How do you keep work/life balance? What drives/inspires you?
What is work/life balance? But, seriously, balance is something I’m always thinking about. If and when I achieve balance in my life, it will only make me a better chef, businessman, friend, and father. For me, my work/life balance is often found cycling outdoors.
I’m inspired by making something that people can connect with. Something that speaks to them and hopefully inspires them.
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