Food: Levine on Pizza in America

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

itoggle caption Tottono's

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

Pizza

A Slice Of Heaven: The Ultimate Guide and Companion

by Ed Levine

Paperback, 367 pages | purchase

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