Racca’s Pizzeria Napoletana

Specialties

Racca’s Pizzeria Napoletana, formally Marco’s Coal Fired Pizzeria, started with the simple idea that passion makes great pizza. Racca’s is the new face of the great taste you’ve come to love. The authentic taste of Italy is served to our guests through the finest ingredients and Racca’s traditional techniques. Our new name presents the story of our Italian roots while standing by our promise to bring you certified fresh authentic food with warmth and hospitality. Racca’s continues to deliver a true Napoletana experience of Pizza Fired by Passion, just as Marco’s Coal-​Fired Pizza has done for so many years.

History

Established in 2007.

Mark Dym and Kristy Latorraca Dym opened their first pizzeria to celebrate the tradition of fine Neapolitan pizza. Instead of conforming to the American styles of pizza, Mark went directly to the source to master the art of true pizza-​making from Naples, the birthplace of pizza. Voted Denver’s best pizzeria by Westword and 5280 magazine, Racca’s Pizzeria Napoletana started with the simple idea that passion makes great pizza. By training under the best Pizzaiuoli master craftsmen in the world, Mark and his team were awarded certification by the Associazione Verace Pizza Napoletana, and are to this day the only certified Neapolitan pizzeria in the state of Colorado. With authentic Italian pizza, Racca’s warmly welcomes you to share in the experience of Pizza Fired by Passion.

Meet the Business Owner

Marco D.

Business Owner

The bite that changed my life came in the form of pizza but not just any pizza, authentic pizza Neapoliano from Italy. Suddenly this business idea I had became a passion. I knew that I had to make this pizza. After a little research I found out that the secret was a type of flour called Antico Molino Caputo. Considered by the experts in Italy as THE best pizza flour in the world. Like a fine Italian winery, Caputo hand selects the finest grains in Italy and uses a slow milling technique that has been passed down for generations. I had to have that flour. Now I am able to open the door to Italy for consumers in the West by importing Caputo flour as well as the finest in fresh and authentic Neapolitan ingredients. But I don’t stop there I import the exact water, hand made Acunto volcanic stone ovens from Pompeii used by artesian pizzerias in Italy to recreate the most authentic Italian experience I could for our guests.