No. 13: Limoncello Wings at Racca's Pizzeria Napoletana
Although this nine-year-old Italian joint, owned by Mark and Kristy Dym, earned our Best Pizza award last year, the menu has so much more to offer than just a tasty Neapolitan pie. Take the limoncello chicken wings, an appetizer of great potential for luring you back to the Ballpark neighborhood for repeat visits, even if you aren't craving pizza.
Amidst the wafting scent of pizza charring in a wood-fired oven, the first sense you get when meeting husband-and-wife owners Mark and Kristy Dym is that Racca’s byline “Pizza Fired by Passion” is no empty slogan.
As Mark Dym, former Wall Street guy and Brooklyn native-turn-pizzaiolo, regales you with stories of Racca’s serendipitous beginning in 2008, you can’t help get the feeling that he didn’t choose the pizza life, but rather the pizza life chose him.
To celebrate both National Bagel Day and National Pizza Day, Chef Mark Dym from Racca's Pizzeria Napoletana is here to show us some fun pizza bagels!
[F]or this time, we decided to go to Racca’s, previously called Marco’s Coal-Fired Pizza! They changed the name of the restaurant last year as a result of their desire to further embrace the authentic Italian pizza-making methods they use and demonstrate their passion for Neapolitan pizza.
We LOVED the restaurant! We had a blast! The food was not only amazing, but the service was incredible. From the moment we walked in the restaurant, to the moment we left, they made us feel like home!
All of Racca’s ovens are imported from Italy, as well and they boast two side by side; one at 1000° and the other at 800° which is how the cook everything on the menu (no stove top). I love how in the pizza oven, their pizza cooks in under two minutes.
Denver-Based Marco’s Coal-Fired Pizza Restaurant Announces Name Change to Racca’s Pizzeria Napoletana
New Name and Brand Identity Designed to Reflect Restaurant’s Passion for Pizza and Italian Roots