Caprese Salad at Settebello Pizzeria Napoletana

It would be difficult to find something more refreshing and simple than this dish. Settebello uses ripe tomatoes and fresh mozzarella, topping them off with fresh basil from a hydroponic farm in Pahrump and extra virgin olive oil from Umbria, Italy. $7.50, in The District at Green Valley Ranch, 140 S. Green Valley Parkway, 222-3556.

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The Deaf Chef

The Deaf Chef

By Geoff Carter

Josh Jensen is using his hands. We’re at Metro Pizza on East Tropicana Avenue, sharing garlic knots and talking about the 28-year-old’s ascending culinary career, but I don’t want to bug him while he’s eating. Jensen is deaf, and can only communicate through sign language—so I figure that when he’s using his hands to talk, he can’t eat lunch. Almost immediately, he sets me straight.



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