In the vibrant city of Las Vegas, just a stone’s throw from the famous Strip, lies a pizzeria that stands out among the rest. Marsigliano’s Pizzeria, a gem known for its mouth-watering concoctions, is the latest stop for Guy Fieri and his son Hunter in this episode of “Diners, Drive-Ins, and Dives.” The father-son duo are here to savor one of the restaurant’s signature dishes: the Chicken Parm Stromboli.
Marsigliano’s Pizzeria: A Story of Culinary Redemption
Marsigliano’s Pizzeria is more than just a place to grab a slice; it’s a story of second chances and culinary passion. Owner Richie Marsigliano grew up in his family’s pizza business on Staten Island but took a detour in life that led to some tough lessons. After a stint away, Richie found himself working as a dishwasher for John Mullch, who saw his potential and encouraged him to turn his life around. Now, Richie owns a thriving restaurant featured on the Food Network, serving up Italian-American classics with a smile.
Creating the Chicken Parm Stromboli
One of the standout items on Marsigliano’s menu is the Chicken Parm Stromboli. Hunter recalls this being one of his favorite dishes during his college days at UNLV, and both he and Guy are excited to dive in.
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The Dough
Every great Stromboli starts with the dough. Richie begins by activating the yeast in water, which he then twirls around—much to Guy’s amusement. He adds onion powder, sugar, salt, and Caputo flour, letting it mix for about 15 minutes. The dough is then proofed for about an hour before being portioned and rested for a day.
Marinara Sauce
The marinara sauce is a labor of love. Richie browns garlic and adds a blend of celery, onions, red and green bell peppers, and his secret weapon—red wine. This mixture is enriched with tomatoes, parsley, granulated garlic, black pepper, oregano, more onion powder, and sugar, simmering for about two and a half hours to develop deep, rich flavors.
Chicken Parm
Richie fillets chicken breast, pounds it thin, and coats it in all-purpose flour, an egg wash, and Italian bread crumbs before frying it to golden perfection. The crispy, tender chicken is then diced into bite-sized pieces, ready to be wrapped in the Stromboli.
Assembling the Stromboli
To assemble the Stromboli, Richie rolls out the pizza dough and layers it with mozzarella cheese, diced chicken, ricotta cheese, and a generous helping of the house-made marinara sauce. The dough is rolled up and baked at 500 degrees for about eight minutes until golden brown and crispy. To finish, the Stromboli is brushed with garlic butter, sprinkled with Parmesan cheese and parsley, and sliced for serving.
Guy Fieri and Hunter’s Verdict
As they dig into the freshly baked Stromboli, both Guy and Hunter are clearly impressed. “Great crust,” Guy remarks as he takes a bite. The combination of flavors hits all the right notes for him. “It’s very hearty on the marinara, nice, fresh, clean. I think it’s dynamite,” he says, thoroughly enjoying the dish. Hunter adds, “Loaded in that chicken, loaded up. This Stromboli has got the right amount of meat inside; it’s just like a giant pizza in your hand.”
The Chicken Parm Stromboli at Marsigliano’s Pizzeria not only showcases Richie’s culinary skills but also his journey of redemption and passion for food. This mouth-watering dish is a must-try for anyone visiting Las Vegas.