![]() Pizza isn’t the only thing on the menu at Pizzeria Monzú. “You wouldn’t believe how many people talk about the fact that it’s not round.” “There’s always pushback because it’s not round,” he said. “That’s the way it’s done in Italy.”īut for customers, he said, it can take a little getting used to. “You don’t toss it, because the pizza will just tear,” Mauro said, so it’s cooked in rectangular pans. That level of moisture also makes it more fragile. The hydration level of the dough means it takes longer to cook because there’s more water to evaporate. You have a nice crunch on the outside, with a nice, soft type of melt-in-your-mouth texture on the actual crumb of the pizza. “It’s actually less heavy, because it’s full of bubbles and air. It has a buttery, nutty flavor that has to do with our fermentation process, because it takes a long time to develop those flavors. It’s easy to digest - goes along with my healthy-dough philosophy. “It’s a great style because it is long-fermented dough, so it’s much healthier. “It’s all about the dough, and I’m very passionate about that,” he said. Popularized in Rome, the pizza fits in with Mauro’s fascination with yeasts and fermentation it’s made without commercial yeast, but a starter that’s derived from one strain Mauro developed in 2001 from apricots from a local farm, one that dates back centuries to an Italian island. As Nora’s and others of its era popularized New York-style pizza in Las Vegas and Settebello shone the spotlight on Neapolitan-style, Pizzeria Monzú specializes in Pizza in Pala, also known as Pizza alla Pala. This is Mauro’s return to a full-service restaurant, but he’s most excited about the pizza. It looks nothing like the original Nora’s except the outer walls.” “Then we got in there and started looking at some design things, and decided to revamp the whole thing. “Construction always takes long,” Mauro said. But an anticipated three-month renovation turned into 14 months Pizzeria Monzú (named for an old Sicilian term for “chef”) opened in early March. ![]() “I feel like I’ve inherited my parents’ old home.”Īt the time, he said he hoped the new spot would open fairly soon. “It still feels like the place I grew up in,” he said last spring. The old place was a little dated, and parking always was a problem, but Giovanni Mauro felt a connection to it. Nora’s moved to a gorgeous new building 900 feet away, at 5780 W. He operated Nora’s Winebar and Osteria in Rampart Commons a few years ago and still has Old School Pizzeria at 2040 E. Mauro is one of three sons of the family that operated Nora’s Italian Cuisine at 6025 W. Chase Stevens Las Vegas Review-Journal Pizzeria Monzú, Giovanni Mauro is returning to his roots - and at the same time bringing Las Vegas a less-familiar aspect of Italian culinary tradition. Flamingo Road, in Las Vegas on Saturday, May 5, 2018. Go early as this place gets really packed during Fall Fest.The Vegas Meets Italy pizza at Pizzeria Monzu, 6020 W. There is also gift shop for all kinds of gardening things. They also will delivery and install your purchases for a fee. Great food too, like roasted corn on the cob, roasted sweet potatoes and all kinds of BBQ food on the weekends. They have face painting, hay rides, pumpkin painting and more for the kids. Each weekend is a different event and is great for a family outing. The best time to go is in the fall when they have Fall Fest. ![]() My favorite being the cocktail tree which grows 6 different fruits all on one tree. They also sell just about any kind of tree as well as a good selection of fruit trees. They also sell organic herbs and veggie plants to start your own garden. I like to fiddle around with plants and this is where I go to find all kinds of things from plants, to fresh fruits and veggies, anything gardening, smoothies, and a farmer's market with locally grown fruits and vegetables. ![]()
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