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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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