Incorporating Racca's into your own kitchen has never been easier!
This month's Ingredient of the Month recipe is easy to make and hard to mess up. Its a 2-step process and only takes 3 items to make!
- Calabrian Chili Peppers (Available at your local Italain deli or online.)
- Extra Virgin Olive Oil
Other ITEMS NEEDED
- Olive Oil Dispenser (We used this one and it worked out great!)
Put 5 Calabrian Chili Peppers into olive oil dispenser.
Fill the rest of the bottle with olive oil.
Use this olive oil just as you would any other olive oil to add a little spice to your recipe!
*Dispose contents and refill dispenser every 3 months.
Calabrian chili peppers are our March Ingredient of the Month and are considered the classic Italian hot pepper. The region of Calabria, Italy is in the southern part of the country in the “toe” portion of the boot. In Calabria, these small, round, spicy peppers are stuffed with a mix of local tuna and bread crumbs marinated in jars of olive oil to preserve them.
Only after being left to mature to a bright red, slightly wrinkled exterior, do Calabrian chili peppers develop their best spice and smoky fruit notes. They are considered a medium spicy chili pepper. At Racca’s, we bring in Tutto Calabria Hot Long Chili Peppers which are Calabrian chilis that have been left on the vine to mature, then packed with olive oil and a tiny bit of vinegar.
These smoky, hot peppers are available on our “Toppings Menu” and as our spicy oil to drizzle over any pizza. This month, these Calabrian chilis star in our house-made Prosciutto di Parma spread; a savory, spicy, meaty spread used in the Pizza di Parma (on our March feature menu.)
This pepper is a variety of Capsicum annuum and originated in Central and South America and the Caribbean, or what Christopher Columbus referred to as the “West Indies.” It was Columbus who brought these peppers back from his travels, thinking they were related to black pepper. We think we should all do some taste traveling and try Calabrian chilis soon!
Nutella Region: Alba, Piedmont, Italy
We’ve been talking about Nutella this month as our ingredient of the month. As mentioned before, Nutella was created by Pietro Ferrero in the city of Alba, Piedmont. There are many more things to discover in Alba as we experienced on our last trip.
This beautiful area of the Langhe Valley has historical significance dating back to the Romans. The residents of Alba were very excited that their region had just been recognized by the UNESCO Human Heritage organization and that recognition would bring money to the community to improve their tourist industry. At this point, Piedmont is still somewhat undiscovered and quiet except during the white truffle harvest in the fall.
Alba is also renowned for their wine production, in particular the DOCG Barbaresco, Barolo and Moscato. Wineries have been in production here since the 1500’s. There are many winery tours to choose from in the area, some classic that have stood the test of time and others with a new age approach to push the boundaries of the existing wine palate.
Stay tuned and check back for next month's Ingredient of the Month!
- Kristy Dym
- Nonstick cooking spray
- 6 Tbsp unsalted butter
- 6 oz milk chocolate chips
- 2 oz chocolate-hazelnut spread
- 6 large eggs, separated
- ¾ cup sugar
- Whipped cream, for serving
- Chopped hazelnuts, for serving
Preheat oven to 325°F. Mist 8 (7-oz) ramekins with cooking spray.
Combine butter, chocolate chips, and chocolate-hazelnut spread in a large, microwave-safe bowl. Microwave in 30-second increments, stirring each time, until completely melted. (Or melt mixture in bowl set over a saucepan with 2 inches simmering water, whisking constantly.) Let cool slightly. Whisk in egg yolks 1 at a time.
Put egg whites in a large bowl. Whisk by hand or beat with an electric mixer fitted with a whisk attachment until stiff peaks form. Add sugar. Beat until glossy.
Mix half of egg whites into chocolate mixture, then fold in remaining whites. Divide mixture among ramekins.
Bake until cakes pull away from sides, 35 to 45 minutes. Serve warm with whipped cream and hazelnuts.
Makes 8 cakes. Per cake: 360 calories, 36g carbs, 7g protein, 21g fat, 165mg cholesterol, 75mg sodium, 1g fiber
Happy Valentine's Day!
Indulge on Racca's favorites with our special Amore Valentine's menu, available 2/10-2/14. For only $49 total, two people will each enjoy a glass of wine and their own personal 9" pizza, share an antipasto dish, share a salad, and share a dessert.
VINO | CHOICE OF
PROSECCO or RED
PRIMI | SHARE
ANTIPASTO FOR TWO
INSALATA | SHARE
NUTTY GOAT SALAD
PIZZA | CHOOSE TWO
ANY 9” SPECIALTY PIZZAS
DOLCE | SHARE
& MINI CANNOLI
Make a reservation at raccaspizzeria.com/reservations.
For those of you that have had Neapolitan pizza, you know that there is nothing quite like it. From the thin crust to the savory sauce, Racca’s Pizzeria Naploetana takes pride in being the only VPN certified pizzeria in Colorado. What does this mean exactly? It means that every pizza we serve meets strict requirements that respect the traditional art of Neapolitan pizza making from its preparation to its ingredients and wood-fired cooking technique. With only 85 VPN certified restaurants in the country, Racca’s is truly an authentic pizzeria that values tradition and quality.
But what makes Neapolitan pizza different? Started in Naples, Italy, it has been a distinguished and respected product for more than 300 years. The unique style begins with the dough and its ingredients - a high protein wheat flour and natural yeast, mixed with salt and water. Next comes the methodology. The dough must be kneaded and shaped by hand to the proper thickness. Over kneading the dough or not allowing it to rise properly will affect the thickness. The stone oven is the final component, where the dough must be baked for 60–90 seconds at 905 °F for that soft, tender crust.
This is then topped with shredded Flor di Latte, our Italian San Marzano tomato sauce, fresh basil and other savory toppings that create that perfect rich flavor. While the toppings are hearty, the thin crust is light so there is always room for another slice. Stop by and try the Neapolitan style that has been a one of the hottest pizza trends in the country.
Spring is a time for new beginnings and though it may still snow in June here in Colorado, Racca’s is celebrating the season with the opening of our third location. We are thrilled to share our story with the Lakewood community and honored that our Denver roots have helped make Racca’s a known and loved destination for date night, friends’ get-togethers and family gatherings. Since the beginning, our dreams have been inspired by that first taste of true Napoletana pizza, made the same way for centuries with authentic Italian ingredients. Now, as we move into Colorado Mills Mall, it brings a smile to our faces to watch a whole new crowd of friends and family experience Pizza Fired by Passion for the first time.
Racca’s has always been the product of passion and the hard work and strategy that it inspires. Training under the best pizzaiolos in the industry, Racca’s founder and owner, Mark Dym, pursued his dream and opened his first restaurant, Marco’s Coal-Fired Pizza, in 2008 in Denver’s Ballpark neighborhood. Word spread quickly about all of our delicious dishes, drinks and desserts, so we opened a second location in Inverness three years later. From there, time really flew. We’ve added a few awards, accolades, and titles to the trophy case; a new name; and now our newest adventure has been expanding into new neighborhoods waiting for a taste of what Racca’s has to offer.
Our Colorado Mills location will serve house favorites in the same charming Italian atmosphere that we’re known for. Colorful and welcoming, it’s the perfect place to try our zesty limoncello chicken wings and catch the next big game. For those of you with a sweet tooth, our Nutella dessert pizza is a classic. Don’t miss our various gluten-free items that are some of our best sellers. With warmer weather comes the chance to enjoy a happy hour drink on our new patio. Take in the al fresco experience of Italian favorites in the fresh Colorado air and see for yourself how our passion has spread!
It’s no secret that Italians know how to have a good time. From the savory food and wine to the terrific company, Racca’s Pizzeria Napoletana was proud to host its fourth annual Meet the Masters event this month. With over 200 guests at the two night event, Denver got a splash of Italian style, zest and flavor.
With restaurants in Italy and New York City, guest chefs Don Antonio Starita and Roberto Caporuscio, along with Racca’s owner Mark Dym, whipped up original recipes separate from Racca’s traditional menu. These fresh tastes included stuffed cerignola olives, mozzerella in corozza and house-made burrata cheese. These zesty bites were followed by an array of specialty pizzas with select ingredients from Italy including stracciatella and cresenza cheeses, oyster mushrooms and cured speck - also known in American terms as a smokey bacon.
While greatly enjoying the food, the guests were just as excited to mingle with the chefs and learn the art of pizza and wine pairing. We guarantee that no other spot in Denver was elate with such authentic flavor and genuine company!
We talk about our pizza being fired by passion because it truly is. The art of authenticity, quality of our ingredients and taste of the final product drive us to continually serve unbeatable pizza. We are honored to maintain the only VPN certification in the state of Colorado and represent pizza at its finest in authentic Neapolitan style.