For Anthony Mangieri, Una Pizza Napoletana's dough maestro, a trip to France and Switzerland might seem ordinary. However, for Mangieri, it's all about the discovery of the textures, flavors, and ingredients. That's why we asked the chef to snap pics from his travels throughout the picturesque lake districts along with ski spots like Chamonix and Megève to share his experiences.
Below, Mangieri breaks down what he saw and what he ate from iconic dishes to modern interpretations.
Days One and Two
Lake Annecy, France



Day Three
Megève, France



Day Four
Mont Blanc & Chamonix, France


Day Five and Six
Valais, Switzerland


Day Seven
Lake Geneva & Evian




Day Eight and Nine
Vaud, Switzerland




Hero image: Courtesy of Anthony Mangieri
All photos: Courtesy of Anthony Mangieri