Best pizza: Settebello
Thu, May 26, 2011 (midnight)
Lots of great pizzerias keep popping up around the Valley, but since it opened in 2005, Settebello has steadily rolled to the top of the heap. Love the Diavola, with peppered salami, roasted peppers and lots of spicy crushed red pepper, and the prosciutto, arugula and parmigiano reggiano-laden Bianca. 140 Green Valley Pkwy. Daily, 11 a.m.-10 p.m. 222-3556.
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Brad Otton wants to serve you VPN pizza, "vera pizza Napoletana," or pizza made in authentic Neapolitan style. He's doing so with a wood-burning oven, cold cuts made by Mario Batali's father, and even a pizzaiolo, or pizza maker, imported from Venice. The pizza is made with a soft dough and takes about a minute to cook in the 1,000-degree, wood-burning oven, giving the crust blackened char spots and keeping the crust soft and foldable. Many of the ingredients used in pizzerias in Napoli are imported. In getting it authentic, the floor of the oven is made with bricks hand-pressed in Salerno, Italy, and the mortar holding the brick is made with volcanic sand from Mt. Vesuvius.
It's been called a "must eat" neighborhood spot by Las Vegas Weekly staff members, who were surprised that Settebello didn't make the cut for the 2013 edition of Eating Las Vegas: The 50 Essential Restaurants.
Settebello plans to open another pizzeria in the Summerlin area in late summer 2013 on the corner of West Sahara Avenue and Fort Apache Boulevard..
140 S. Green Valley Parkway, Suite 102