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 Renowned Local Chef Opens His Chicken Restaurant in Henderson — and Closes in Chinatown By Janna Karel A Henderson Steakhouse Known for Dry-Aging Has Closed By Janna Karel Bruno Mars Is Opening a Jazz Lounge on the Las Vegas Strip By Janna Karel RIP to the New Orleans-Themed Bar That Existed on the Las Vegas Strip for Just One Month By Janna Karel Where to Dine for Hanukkah in Las Vegas 2023 By Janna Karel Gordon Ramsay Opens a Seventh Las Vegas Restaurant By Janna Karel