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 LA Sandwiches, Hawaiian Lemonade, and Five More Recent Openings By Janna Karel Nicole Brisson Heads Off-Strip With Italian Restaurant Amari By Janna Karel Jack Binion’s Steak Now Open at Bally’s as Resort Transitions to Horseshoe Casino By Janna Karel Wow Wow Hawaiian Lemonade Opens Three Las Vegas Locations By Janna Karel Tacos El Pastor Opens New Location at Boulder Station Food Court By Janna Karel How to Pitch Guides, Articles, and Profiles to Eater Vegas By Janna Karel