Viewing entries tagged
pizza

 Independence Day (Weekend) Brunch!

Independence Day (Weekend) Brunch!

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LIGHTING OFF FOUR DAYS OF BRUNCH!

Join us July 4th - 7th for delicious runny-egg Brunch Pizzas, great shareable apps, Gluten-Free friendly options and of course… Bottomless Mimosas!

NEW Brunch Pizza Alert! Try the BOMBA Pizza for the very first time this weekend! It’s loaded with Sweet Italian Sausage, Roasted Potatoes, Bufala Mozzarella, Caciocavallo and Grana Padano cheeses, Fresh Basil - and of course, runny eggs.

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Racca's Joins in on 5150 Restaurant Week!

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Racca's Joins in on 5150 Restaurant Week!

5150 Restaurant Week - April 1st - 7th in Casper Wyoming.

5150 Restaurant Week - April 1st - 7th in Casper Wyoming.

What A Great Week to Dine Out in Casper!

Join us and 30 more restaurants around Casper who are participating in the

FIRST EVER 5150 Restaurant Week!

For 7 days, we are bringing you three awesome deals as a way to treat our guests, and show off the delicious, dynamic dining scene here in Wyoming.

Want to know more about 5150 Restaurant week? Click to check out their website.

Racca’s 5150 Restaurant Week Special Menu

Racca’s 5150 Restaurant Week Special Menu

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Why VPN Certification Matters

Why VPN Certification Matters

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.