Published April 1, 2013 at 10:00 a.m. | Updated April 11, 2019 at 3:44 p.m.
Pizza purists may claim there are no decent pies north of the Big Apple, but a visit to Domenico Spano's place will open their eyes — and their mouths.
The Puglia native was still in his twenties when he moved to St. Albans and opened a pizzeria with five tables, a killer marinara recipe, and a menu of classic pizzas and red-sauce favorites.
Eighteen years and thousands of pies later, not only is Mimmo's Pizzeria Restaurant still open, it's thriving — most likely because of the pizza, with its thin, chewy crust; fresh, melted mozzarella; and sweet, red-wine-seasoned marinara sauce. There are no signs of beets, goat cheese or any other hipster toppings at this traditional eatery that interprets Old Country cuisine through Italian American eyes.Comments are closed.
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