Master pizzaiolo Roberto Caporuscio
Master pizzaiolo Roberto Caporuscio
A Flickr photo

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 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.

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