Born in Avellino, Italy, and raised in Brooklyn, Pasquale Ciampa and his two brothers shared a love of great fare and culture instilled in them by their parents. All three now exercise that love of Italian cuisine in their own culinary endeavors, with Pasquale bringing authentic Italian recipes to Las Vegas by way of Spaghetti and Company. Homemade beef meatballs, simmered in marinara, and freshly baked italian bread set the tone for the expansive menu, filled with Old World delicacies topped with ricotta and parmesan, alongside New World buffalo wings and New York–style pizzas and cheesecake. A rustic dining room and light-strung terrace surrounds guests as they toast with Sicilian-style pies, and kids clamor to the kitchen to craft their own masterpieces during pizza parties.
The pizza professionals at Verrazano Pizza have been crafting pies with hand-tossed dough since 1978. All New York–style pizzas ($10.99–$14.99) roost in authentic brick ovens before chefs adorn them with toppings including bacon, jalapeños, garlic, pineapples, spinach, and tomatoes ($1–$1.50). Specialty pizzas embrace the likes of deep-dish ($15.99) and sicilian crusts ($21.99) and come with topping combinations such as the Verrazano Special—a medley of pepperoni, sausage, green pepper, onion, mushroom, and black olive. Whereas salads don ranch, blue-cheese, and caesar dressings ($3.99–$7.99), chicken fingers ($7.99) wag knowingly at wings ($7.99) and fries practice their synchronized dog-pile routine ($1.99–$4.99). To cultivate full-meal customization, patrons can massage uvulas with Italian eats in Verrazano’s dining room or call ahead to have pizzas ready and waiting to be taken home or to edible discus-throw competitions.
When envisioning Giuseppe’s, its restaurateurs wanted to create a welcoming 24-hour space for every occasion, including post-casino noshes and family sit-downs. The menu, also available for online orders, boasts seemingly endless varieties of Italian comfort fare such as homemade linguini in white clam sauce, pork parmigiana, and the mammoth half-pound Cajun beef-patty Black ‘n’ Blue burger.
A game is always playing on one of the eatery’s numerous TVs, particularly at the large rectangular bar where every seat has a good view. Knowledgeable bartenders keep the good times coming as they mix favorite cocktails, pour a frothy brew, or pass down the secrets of mixology garnered from the inventor of the appletini, Isaac Newton. Giuseppe’s large space also accommodates parties and banquets of up to 80 people.