Tonight: Marco's Coal-Fired Pizzeria welcomes master pizzaiolo Roberto Caporuscio

Master pizzaiolo Roberto Caporuscio, and chef/owner of Keste e Vino, one of New York's most touted pizzerias, is joining Mark Dym, chef/owner of Marco's Coal-Fired Pizzeria, 2129 Larimer Street, tonight for a gluten-free pizza demonstration. "Roberto is really excited about returning to Denver and showcasing the best gluten-free pizza in...

By Lori Midson

April 26, 2010

[
        {
          "name": "Air - MediumRectangle - Inline Content - Mobile Display Size",
          "component": "12017618",
          "insertPoint": "2",
          "requiredCountToDisplay": "2"
        },{
          "name": "Editor Picks",
          "component": "17242653",
          "insertPoint": "4",
          "requiredCountToDisplay": "1"
        },{
          "name": "Inline Links",
          "component": "18838239",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Air - MediumRectangle - Combo - Inline Content",
          "component": "17261320",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Inline Links",
          "component": "18838239",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        },{
          "name": "Air - Leaderboard Tower - Combo - Inline Content",
          "component": "17261321",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        }
      ]

Master pizzaiolo Roberto Caporuscio, and chef/owner of Keste e Vino, one of New York's most touted pizzerias, is joining Mark Dym, chef/owner of Marco's Coal-Fired Pizzeria, 2129 Larimer Street, tonight for a gluten-free pizza demonstration. "Roberto is really excited about returning to Denver and showcasing the best gluten-free pizza in the United States as well as some other phenomenal products from Italy," says Dym, who swears that the crust doesn't taste like cardboard.

The gluten-free crust, Dym explains, was developed in Naples by the Antimo Molino Caputo family -- the same brood that also produces 00 flour, which is just about the best flour in the world for making pizza crusts. "We're the fist and only restaurant in Colorado to serve gluten-free pizza flour," says Dym. "I swear it's the most amazing crust ever, and you'll never know that it's gluten-free," promises Dym.

You can be the judge of that tonight, beginning at 6 p.m., when Dym and Caporuscio start rolling out the dough. For more info, dial 303-296-7000.

KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. Your membership allows us to continue offering readers access to our incisive coverage of local news, food, and culture with no paywalls. You can support us by joining as a member for as little as $1.