The Lombardia: Crisp Pancetta, Spring Asparagus, Oven Roasted Potatoes, Cracked Fresh Eggs and Fresh Mozzarella
If you’ve never tried eggs on pizza, head one of Marco’s Coal Fired Pizza’s two locations in DTC or downtown off Larimer near Coor’s Field. Pizza may not be the first food that comes to mind when you’re trying to pick a brunch spot, but after sampling Marco’s brunch pizzas, I’m sold on the tasty combination of coal-fired crust, melty cheese, and fresh ingredients topped with perfectly cooked eggs that push the flavor of these pizzas over the top.
Marco’s is the only pizzeria in Colorado that is certified by the Associazione Verace Pizza Napoletana, and they take their mission to bring the authentic pizza of Naples to Colorado seriously. The care that goes into each ingredient can be tasted in every bite of the brunch pizzas.
The prosciutto cotto and crisp red peppers on the Tribecca gave this pizza a nice mix of salty and sweet. The Lombadia, which features pancetta and asparagus, was a fresh combination that was perfect for munching while soaking in the sun on Marco’s Ballpark location’s back patio. Each of the four brunch pizzas offered by Marco’s is big enough for at least two very hungry people and comes topped with eggs that are cracked over the almost-completely cooked pizza before a quick trip into the coal-fired over leaves them a silky over-easy.
Bottomless Mimosas for $10 or $3 Bloody Marys make brunch feel complete, and if you need more than brunch pizzas to fill you up, you can order from the rest of Marco’s delicious menu selections. The salads, like the Pontinia which combines spring mix, Granny Smith apple, Asian pear and candied almonds with a lemon vinaigrette, are a refreshing brunch starter. Marco’s Antipasta featuring a selection of carefully cured imported meats and artisan cheeses is another great option to pair with your mimosas, and desserts like Nutella Pizza will satisfy any brunch sweet tooth.
Brunch at both Marco’s Coal Fired Pizza locations is available on Saturdays and Sundays from 11-3.
Molly is a recent graduate from Metropolitan State University where she earned her B.A. in English with an emphasis in writing. She grew up in a bed and breakfast in Vermont and has been eating her way through everything delicious in life ever since. Molly enjoys real maple syrup and frolicking in the mountains and believes that any day is a good day for champagne. Contact me at email@example.com and follow me on . Instagram: @mollydbu