Page 49 - WINE DINE AND TRAVEL SPRING 2025 GRAND VOYAGE
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heat from the wood-fired oven. With prac-          melting mozzarella. It was, without a doubt,
           ticed movements, Mimmo stretched the               the best pizza I'd ever tasted.
           dough, ladled on the vibrant San Marzano               As our cab hurtled back to the ship,I re-
           tomato sauce, and carefully arranged fresh         flected on the day. Thanks to Anthony
           basil leaves and creamy mozzarella. A driz-        Bourdain, today I saw Naples with new eye-
           zle of olive oil, and he slid the pizza into the   s.He taught us that travel embraces the
           fiery oven. Minutes later, it emerged—a            messy, the chaotic, and the real. That
           masterpiece of blistered crust, bubbling           beauty can be found in the most unex-
           cheese, and fragrant basil.                        pected places. That authenticity often re-
               Back at the table, the first bite was          sides in the shadows. And sometimes, you
           transcendent. The crust, chewy and slightly        have to go through the madness to find the
           charred, offered the perfect counterpoint          magic. And the magic, in this case, was well
           to the sweet, tangy sauce and the creamy,          worth the journey.




























































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