Meatlovers Unite at TREVI for National Meatball Day March 9

February 20, 2013 by  

Spaghetti & Meatballs
, inside The Forum Shops at Caesars, will honor National Meatball Day on Saturday, March 9, with several meatball specials to highlight the classic Italian fare. 

Meat eaters will begin the holiday celebration with Executive Chef Peter Scaturro’s meatball appetizer featuring two jumbo-sized five-ounce meatballs, priced at $5. Lunch guests can also indulge in a meatball sub made with homemade meatballs served atop focaccia bread with marinara sauce and melted mozzarella and served with patate fritti, priced at $15.

Meatballs at TREVI

Meatballs at TREVI

For more traditional fare, TREVI will serve up a spaghetti and meatballs entrée made with a hearty serving of pasta served with two jumbo, homemade meatballs and zesty marinara sauce, priced at $15. The restaurant will also prepare a meatball pizza cooked in a wood burning oven made with hand tossed pizza dough and topped with pizza sauce, sliced mozzarella and homemade meatballs, priced at $10.

Meatball lovers looking for a sweeter treat will dive into the Italian restaurant’s signature spaghetti ice dessert, priced at $8.50. The unique spaghetti and meatballs presentation is made with vanilla and chocolate gelato and topped with a sweet strawberry sauce.

TREVI is located at the heart of The Forum Shops at Caesars next to the ‘Fountain of the Gods.’ TREVI offers classic and contemporary Italian fare, a gelato bar featuring fresh gelato made daily and a dynamic atmosphere. Through a recent acquisition by Landry’s Inc., TREVI has introduced an entirely new menu by executive chef, Peter Scaturro, new cocktails and more to showcase the stunning restaurant. The laid-back restaurant and bar is open daily for lunch and dinner from 11 a.m. until 11 p.m. Sunday through Thursday and 11 a.m. until midnight on Friday and Saturday. More information and reservations are available on the company’s website at or by calling 702.735.4663. Follow TREVI is on Twitter at and on Facebook at

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