Settebello Pizzeria Napoletana
Pizza restaurant · Las Vegas ·
Handmade Neapolitan pizzas fired in a wood-burning oven
Handmade Neapolitan pizzas fired in a wood-burning oven
"When Settebello opened back in 2005, it was a sign for all other pizza makers in Las Vegas to step up their game. Now they have two locations (in Summerlin and Henderson) feeding families in rustic rooms with timber tables, and the pizza is as great as it’s ever been. These are certified Neapolitan pies made in wood-fired ovens that blister the dough in just over a minute. The tomato sauce is slightly sweet, and the dough is thin and chewy in a good way, folding just a little when loaded up with ingredients like artichokes and mushrooms. For something a little different, try the Pere e Jalapeño, made with a pear and jalapeño marmalade instead of tomato sauce, along with crispy calabrese sausage and sharp red onion. It’s a sweet-and-spicy burn you won’t get anywhere else in Vegas (or in Naples, for that matter)." - Ryan Slattery, Emmy Kasten
"When Settebello opened back in 2005, it was a sign for all other pizza makers in Las Vegas to step up their game. Now they have two locations (in Summerlin and Henderson) feeding families in rustic rooms with timber tables, and the pizza is as great as it’s ever been. These are certified Neapolitan pies made in wood-fired ovens that blister the dough in just over a minute. The tomato sauce is slightly sweet, and the dough is thin and chewy in a good way, folding just a little when loaded up with ingredients like artichokes and mushrooms. For something a little different, try the Pere e Jalapeño, made with a pear and jalapeño marmalade instead of tomato sauce, along with crispy calabrese sausage and sharp red onion. It’s a sweet-and-spicy burn you won’t get anywhere else in Vegas (or in Naples, for that matter)." - Ryan Slattery
"These local masters of pizza Napoletana use authentic Italian ingredients to craft the perfect pizza: an aromatic sauce, the right proportion of toppings, and a smoky, chewy, crispy crust. Each pizza is cooked in a blistering hot, wood burning oven and presentation counts for the chefs of Settebello. When yours hits the table, you’ll see why each pizza they create is a work of art. [Kisses fingers] MUA!" - Paper & Home
"Settebello, Summerlin. These local masters of pizza Napoletana use authentic Italian ingredients to craft the perfect pizza: an aromatic sauce, the right proportion of toppings, and a smoky, chewy, crispy crust. Each pizza is cooked in a blistering hot, wood burning oven and presentation counts for the chefs of Settebello. When yours hits the table, you’ll see why each pizza they create is a work of art. [Kisses fingers] MUA!"
"For happy hours my friends and I often meet at Settebello Pizzeria in Village Square; they have individual happy hour pizzas—my favorite is the margherita with a little extra basil—and the salad grande is enough for two. They also make a really good red sangria and a dessert pizza that's fun to share, and the staff is fun and attentive." - Susan Stapleton
