P INK R D & FOOD
hen customers walk into the Chapel Hill-based Italian Pizzeria III, they’re greeted with the shout of a “hello” and sometimes even their name. Brothers Angelo Marrone and Vincenzo Marrone, who have run the pizzeria for the past 20 of its 40 years, can spot the regulars and make everyone feel at home. “We know exactly the people who walk in here,” Angelo says. “Sometimes we can forget a name, I’ll be honest, but we work at the names.” When the brothers aren’t tossing dough or taking orders, they often find themselves on the receiving end of warm greetings as they go about their days outside the restaurant. They get recognized all over town, but also when they travel. “Last year I was at the Biltmore in Asheville, North Carolina, with my wife and my mother-in-law,” Angelo recalls. He says he was just taking in the view from the grand estate when someone spotted him.
Angelo Marrone and Vincenzo “Vinny” Marrone have run the pizzeria for the past 20 of its 40 years. “[Even] after 20 years in business, you learn something new every day,” Vinny says.
Catching up with brothers Angelo Marrone and Vincenzo Marrone of Italian Pizzeria III as their West Franklin Street restaurant celebrates 40 years
By J essi ca St ri nger | P h oto by B et h Ma n n
The Food and Drink Issue