Filed under: DOCG Fonduta, Egg & Truffles by Susan Stapleton May 10, 2012, 3:00am PDT Share this story Share this on Facebook Share this on Twitter Share All sharing options Share All sharing options for: DOCG Fonduta, Egg & Truffles Pocket Flipboard Email Grid View Dan Rossi, executive chef of D.O.C.G. Enoteca Tossing the dough. Spreading the fonduta. In the oven it goes. Cracking the egg. And mixing it in. The D.O.C.G. Pizza More From Eater Vegas The Latest Absolutely Zero Las Vegas Chefs and Restaurants Earned a 2023 James Beard Award By Janna Karel Fleur, the Las Vegas Strip Restaurant First Opened by Chef Hubert Keller, Is Closing By Janna Karel Two Downtown Restaurants on One City Block Abruptly Close By Janna Karel A Downtown Restaurant Suddenly Closes — and 13 Other Closures to Know About By Janna Karel Todd English’s Olives in Las Vegas Is Permanently Closing By Janna Karel The Nearly 30-Year-Old Planet Hollywood Restaurant on the Las Vegas Strip Is Closing By Janna Karel