Food: Levine on Pizza in America

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Cover of Levine's book.

Levine's book includes contributors ranging from Calvin Trillin and Ruth Reichl to Roy Blount, Jr., and Nora Ephron. hide caption

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The front of New York's Tottono's restaurant.

The front of New York's Tottono's restaurant. Tottono's hide caption

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Keepers of the Flame

Day in and day out, these perfectionists set the standard for pizza in the United States:

  • Lawrence Ciminieri at Totonno's: 462 Second Avenue, New York, NY -- 212-327-2800
  • Anthony Mangieri at Una Pizza Napoletana: 349 E. 12th Street, New York, NY -- 212-477-9950
  • Chris Bianco at Pizzeria Bianco: 623 E. Adams St., Phoenix, AZ -- 602-258-8300
  • Flo Consiglio at Sally's Apizza: 237 Wooster St., New Haven, CT -- 203-624-5271
  • Domenico DeMarco at DiFara: 1424 Avenue J, Brooklyn, NY -- 718-258-1367
  • Nick Angelis at Nick's: 1814 Second Avenue (at 94th St.), New York, NY -- 212-987-5700

— from Ed Levine's Pizza: A Slice of Heaven

New York City's Lombardi's Pizza opened its doors in 1905, marking a special centennial for a food that has become an American staple.

Food writer Ed Levine is a regular contributor to the Dining pages of The New York Times and is the author of New York Eats and New York Eats More. His new book is Pizza, a Slice of Heaven: The Ultimate Guide and Companion.

Levine and a host of other writers weigh in on questions that liven up tables of pizza eaters daily. From style distinctions — New York vs. Chicago vs. gourmet — to comparing the U.S. version to pizza's Italian roots, Pizza dishes facts and opinions of a cultural force.

Books Featured In This Story


A Slice Of Heaven: The Ultimate Guide and Companion

by Ed Levine

Paperback, 367 pages |


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