Photo: Erik Kabik
It's no secret. Las Vegas is known for its buffets — and one of the very best is Bacchanal Buffet at Caesars Palace. With stylish contemporary decor and stations serving perfectly portioned bites, it's shown that the dining format can thrive in an environment where quality is valued as much as quantity.
But did you know how much care and dedication is devoted to each dish? The value of culinary craftsmanship was evident during a recent visit to Bacchanal Buffet by Enzo Coccia, one of the most accomplished pizzaiolos in the world.
While in town for the International Pizza Expo, Coccia made a detour to Caesars Palace to train the resort's team of chefs on how to craft and perfect classic Neapolitan-style pizzas. Careful attention goes into every step of the process, from how the dough is rolled by hand to the time it spends in a wood-fired oven. With simple flavors of garlic, tomato and basil served on a perfectly charred crust, a finely-tuned Neapolitan pizza will elevate any dining experience.
Before the training session got underway, Coccia gave a few tips and pointers to Caesars Palace Corporation President Gary Selesner, members of the media and a pair of young girls from the Make a Wish Foundation who are interested in becoming culinary stars in their own right.
A third-generation pizza maker, Coccia owns and operates three restaurants in Naples, including the acclaimed Pizzeria La Notizia, and his own culinary school. He lectures at the University of Naples about the history of Neapolitan food and is a consultant for restaurants around the world.
The team at Bacchanal Buffet is now at work introducing their own version of a Neapolitan-style pizza based on the lessons of Coccia. You may be able to try a piece the next time you plan a visit to Caesars Palace in Las Vegas. Just call 702-472-9714 to book a flight with Cirrus Aviation Services. Another option is booking a flight to Italy and dining at one of Enzo Coccia's spectacular restaurants. Cirrus Aviation can book flights around the world, allowing travelers to enjoy a wide taste of international flavors.
By Rob Kachelriess