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The world’s best pizza for 2024 isn’t in Naples – or even in Italy. Here’s where it is …
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Many New Yorkers will gladly tell anyone who’ll listen – and even those who won’t – about how they have the best pizza. And now they’ve got some mouth-watering new back-up for their long-standing culinary claims.

This week, the Italy-based 50 Top Pizza Awards came out with its 2024 worldwide list, and a Lower East Side restaurant came out on top.

Una Pizza Napoletana, opened by pizza maestro Anthony Mangieri in March 2022, not only beat out US competitors but also global ones. That includes pizzerias in Naples, Italy, the holy land for pizza aficionados and foodies in general.

“It’s inspiring to be recognized for this 30 years into my career, especially in Naples where pizza originated,” Mangieri said in an email to CNN Travel on Thursday.
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Adding to their bragging rights, New Yorkers saw three other pizzerias make the 2024 list, which included 101 restaurants in total (despite the “50” in the name of the awards). The rankings for the other New York pizzerias were Ribalta at No. 19, Don Antonio at No. 30 and L’industrie Pizzeria at No. 80.

Italy still managed to dominate the overall list with 41 eateries while the United States got a total of 15 places recognized. And Naples managed to best New York with five entries on the list, including a tie for the No. 2 spot with Diego Vigtaliano Pizzeria.

Showing how truly global the awards are, nations not exactly known for their pizza scenes –South Korea, Bolivia and India, to name three ­– were represented on the list.

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Some types of sea robins, a peculiar bottom-dwelling ocean fish, use taste bud-covered legs to sense and dig up prey along the seafloor, according to new research.

Sea robins are so adept at rooting out prey as they walk along the ocean floor on their six leglike appendages that other fish follow them around in the hope of snagging some freshly uncovered prey themselves, said the authors of two new studies published Thursday in the journal Current Biology.

David Kingsley, coauthor of both studies, first came across the fish in the summer of 2016 after giving a seminar at the Marine Biological Laboratory in Woods Hole, Massachusetts. Kingsley is the Rudy J. and Daphne Donohue Munzer Professor in the department of developmental biology at Stanford University’s School of Medicine.

Before leaving to catch a flight, Kingsley stopped at a small public aquarium, where he spied sea robins and their delicate fins, which resemble the feathery wings of a bird, as well as leglike appendages.

“The sea robins on display completely spun my head around because they had the body of a fish, the wings of a bird, and multiple legs like a crab,” Kingsley said in an email.
“I’d never seen a fish that looked like it was made of body parts from many different types of animals.”
Kingsley and his colleagues decided to study sea robins in a lab setting, uncovering a wealth of surprises, including the differences between sea robin species and the genetics responsible for their unusual traits, such as leglike fins that have evolved so that they largely function as sensory organs.

The findings of the study team’s new research show how evolution leads to complex adaptations in specific environments, such as the ability of sea robins to be able to “taste” prey using their quickly scurrying and highly sensitive appendages.

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