Page 48 - WINE DINE AND TRAVEL SPRING 2025 GRAND VOYAGE

with the lively chatter of locals. We'd been
ushered into Pellone's inner sanctum.
The man who led us here was Mimmo,
one of the owners—and, as we soon dis-
covered, the pizzaiolo who had crafted
Bourdain's Margherita. Within in minutes
are table groaned with delicious appetiz-
ers, including golden arancini oozing
molten mozzarella and rich ragù. Then
came pizza fritta Napoletana, a deep-
fried calzone bursting with creamy ri-
cotta, smoky provolone, and ciccioli—
crispy pork morsels. Decadent? Abso-
lutely. But this was no time for restraint.
As we savored these delights, Mimmo
approached, phone in hand, and played
the clip of Bourdain's visit. There he was,
young Mimmo, working his magic in the
kitchen, creating Bourdain’s pizza. With
the help of Google Translate, Mimmo re-
counted how Bourdain had chosen Pel-
lone, drawn by its reputation for
exceptional pizza. The episode trans-
formed his humble establishment, attract-
ing Bourdain fans from across the globe.
"All because of Anthony," he said, his
voice filled with gratitude.
Then, to my surprise, Mimmo beckoned
me into the narrow kitchen, warmed by

48 WINE DINE & TRAVEL MAGAZINE SPRING 2025