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Dining

Bacchanal Buffet adds Neopolitan pizza, with help from a master

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Enzo Coccia holds court at Bacchanal Buffet.
Photo: Mona Shield Payne

The Details

Bacchanal Buffet
Caesars Palace, 731-7928.
Neapolitan pizza served daily, 11 a.m.-10 p.m.

Caesars Palace’s Bacchanal Buffet, already the most diverse and abundant buffet in town (have you had the dry-aged tomahawk steak yet?), just got even more interesting. Caesars recently invited the famed Enzo Coccia to town to instruct its crew on the ways of Neapolitan pizza. The pizza maker from Pizzeria La Notizia in Naples, Italy, teaches his art to students who travel from around the world to see him, and a visit to the States to impart his skills is rare indeed.

After spending a half-day teaching Caesars Entertainment chefs, Coccia showcased his wares to an excited crowd. An airy, paper thin crust served as a glorious backdrop for high-tier ingredients in accordance with Vera Pizza Napoletena (VPN) standards, including speck, San Marzano tomatoes and bufala mozzarella. Each pie seemed to transcend the one before, with the presentation culminating in an exquisite Margherita simply adorned with tomato, basil and mozzarella—evidence of the high-quality ingredients that are the hallmark of the Neapolitan style.

Though Coccia is now back in Italy, his teachings remain with us.

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