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021611MarcosCoalFiredPizzaMenuItemsMP0776

SHOT 2/16/11 5:04:57 PM - Marco's Coal Fired Pizza owner Mark Dym at the downtown Denver, Co. location. The downtown Denver restaurant is passionate about using only the finest, most authentic ingredients available: including Antimo Caputo 00 flour from a third-generation family mill, artisanal cheeses imported from the Italian countryside and fresh, locally grown produce found right here in Colorado. Marco’s Coal-Fired Pizza is certified as an authentic Neapolitan restaurant by the Verace Pizza Napoletana – the only certified restaurant in Colorado, and one of only 40 in the USA. (Photo by Marc Piscotty / © 2011)

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© 2011 Marc Piscotty
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SHOT 2/16/11 5:04:57 PM - Marco's Coal Fired Pizza owner Mark Dym  at the downtown Denver, Co. location. The downtown Denver restaurant is passionate about using only the finest, most authentic ingredients available: including Antimo Caputo 00 flour from a third-generation family mill, artisanal cheeses imported from the Italian countryside and fresh, locally grown produce found right here in Colorado. Marco’s Coal-Fired Pizza is certified as an authentic Neapolitan restaurant by the Verace Pizza Napoletana – the only certified restaurant in Colorado, and one of only 40 in the USA. (Photo by Marc Piscotty / © 2011)