Novecento Pizzeria
70% Cocoa Chocolate, Hot Chocolate
Roasted Beets with butter lettuce, Gorgonzola, Red wine vinegar dressing
Chopped – Romaine, Genoa salami, Gorgonzola cheese, red wine vinaigrette, roasted red peppers, red onions
Caesar
Garlic Bread
The Chef Marc – House Sausage, Cherry Tomatoes, Basil
Bianco – Pesto, Gorgonzola, Roasted Onions, Fresh Mozzarella, Truffle Arugula
Roma – Margherita with Pancetta, brown egg, cracked pepper, grated Romano cheese
Naples – Marinara, Bufala Mozzerella basil, EVO, grated cheese
Calzone – Prosciutto and Artichokes (made by me!)
Strawberry Mascarpone Dessert Pizza / Peach Mascarpone Dessert Pizza
Sweet Potato with Marshmallow, Pumpkin Spice, Olive Oil Rosemary, Rum Raisin, Red Velvet, Pistachio, and more Gelato from Art of Flavors
Having already gone off-strip as a tourist to experience Chef Marc’s rustic Italian masterpieces at Parma it was with good fortune that my first weekend as a ‘local’ not only included Marc but also two dozen additional culinary enthusiasts at the newly minted Novecento Pizzeria in Henderson for an afternoon of fun, food, and even an opportunity to work the dough and 900 degree woodfired oven with my own two hands. As much an event as a meal it was mere moments after our party was seated that the education began and kicking off the afternoon with rich steamed-to-order hot chocolate each item to follow would prove superior in both ingredients and in skill, the salads complex and balanced while every item from the oven featured a smoky note of char overlying supple, leavened crust with great chew and a sloppy center. Admittedly a special event from the opening bites to the off-menu dessert pies and Art of Flavors superlative gelato I can only speak to my experience with Chef Marc manning the ovens, but dollar for dollar I’ve yet to find a better pizza in Las Vegas and while that search will undoubtedly go on and potentially uncover one better I’d be truly shocked if it comes from a more humble and dedicated man.
