Daily Slice: The Mast'Nicola from Kesté Pizza & Vino

The Mast'Nicola at Kesté is all about the crust. Nothing more than a stretched crust topped with a thin scattering of Pecorino Romano, a few basil leaves, and some thin strips of lardo, it's what Caporuscio calls, "...the original pizza. What they ate before they had tomatoes in Italy."

Continue reading »

7 Comments | Posted by J. Kenji López-Alt, September 16, 2011 at 11:00 AM
Tagged: Daily Slice, Kesté, Kesté Pizza And Vino, nyc

Professors of Neapolitan Pizza to Open Don Antonio in Hell's Kitchen

Coming this October to Hell's Kitchen, Italian pizzaiolo Antonio Starita and his protegé, Kesté owner Roberto Caporuscio, both keepers of the Neapolitan pizza flame as Associazione Pizzaiuoli Napoletani instructors, are partnering to open Don Antonio at 390 W. 50th Street.

Continue reading »

12 Comments | Posted by Meredith Smith, August 10, 2011 at 9:30 AM
Tagged: Antonio Starita, Don Antonio, Hell's Kitchen, Kesté Pizza and Vino, Manhattan, NYC, Pizzeria Starita, Roberto Caporuscio

Greenwich Village: The Vesuvio and the Calzone at Keste

To that end, I'd been wanting to try a couple different things here: a weekly special called The Vesuvio (buffalo mozzarella, stracciatella, prosciutto di Parma, cherry tomatoes, and basil) and the "Ripieno," a calzone stuffed with ricotta, fresh mozzarella, salame, and just a smidge of tomato sauce.

Continue reading »

14 Comments | Posted by Adam Kuban, April 29, 2011 at 1:00 PM
Tagged: calzones, Greenwich Village, Kesté Pizza and Vino, Manhattan, Neapolitan pizza in NYC, NYC, reviews, Slice reviews, West Village

How to Pronounce 'Cornicione'

Often times when the term cornicione* is written on Slice, we get folks asking how it's pronounced. Here, certified Italian and Neapolitan-pizzamaker Roberto Caporuscio of Kesté Pizza & Vino gives us a short Italian lesson.

* The raised rim of the pizza — what most non-pizza-obsessed folks call the "crust." But of course pizza freaks know that the entire bready base of the pizza is the "crust," so we need a special term to talk about just the rim of the pizza.

Continue reading »

2 Comments | Posted by Adam Kuban, January 24, 2011 at 2:30 PM
Tagged: cornicione, glossary, Kesté Pizza and Vino, Roberto Caporuscio, videos

How Pizza Delivery Was Done in Naples

Naples pizzaiolo Antonio Starita with *the original* pizza box. [Photographs: Adam Kuban] Antonio Starita (above) represents the third generation of pizzaioli at Pizzeria Starita a Materdei, a Naples institution. (It was the pizzeria in the Sofia Loren flim L'Oro di Napoli.) Starita mentored Kesté's Roberto Caporuscio in the ways of pizza and was in New York City over the weekend guest-teaching classes at Caporuscio's pizza school. On Friday night, Starita was behind the counter making pizzas for lucky Kesté customers who showed up between 5 and 7 p.m. Slice stopped by to watch the man in action. OK, enough...

Continue reading »

7 Comments | Posted by Adam Kuban, January 17, 2011 at 2:15 PM
Tagged: Antonio Starita, Kesté Pizza and Vino, Naples, pizza delivery

The Pieman's Craft: Making Neapolitan Pizza Dough with Kesté's Roberto Caporuscio

In this episode of Slice's The Pieman's Craft, we visit Roberto Caporuscio of Kesté Pizzeria & Vino in New York City as he makes a batch of dough for the restaurant's celebrated Neapolitan pizza. Caporuscio takes us from flour-water-salt to dough to finished pizza.

Continue reading »

24 Comments | Posted by The Slice Team, December 9, 2010 at 8:00 AM
Tagged: dough, Kesté Pizza and Vino, Roberto Caporuscio, The Pieman's Craft, videos

Daily Slice: A Mano, Ridgewood, New Jersey

Ridgewood, New Jersey's A Mano looks to disrupt the Garden State's sweet-sauce stereotype. Their Neapolitan-style pizzas come directly from a 1000-degree wood-burning oven built with stones and clay imported from Italy. The brainchild of pizzaiolo Roberto Caporuscio (now of Kesté in the West Village), A Mano is certified by both the VPM (Verace Pizza Napoletana) and the APN (Associazione Pizzaiuoli Napoletani). A Mano's pie shares more resemblance to its cousins back in the old country than to its neighbor down the street.

Continue reading »

8 Comments | Posted by Chris Lehault, November 30, 2010 at 2:00 PM
Tagged: A Mano, Daily Slice, Kesté Pizza and Vino, Neapolitan pizza, New Jersey, Ridgewood NJ, Roberto Caporuscio

'MetroMix' Picks Its Top 5 Neapolitan Pizzerias in NYC

MetroMix weighs in with its Top 5 Neapolitan pizzerias in NYC, and they are: Roberta's Kesté Pizza & Vino Franny's Motorino L'Asso There's not really a ranking or particular order. They are described as "essential," instead....

Continue reading »

7 Comments | Posted by Adam Kuban, June 14, 2010 at 6:00 PM
Tagged: best-of lists, Franny's, Kesté Pizza and Vino, L'Asso, Metromix New York, Motorino, Neapoletan-style, Roberta's

'Lexus Magazine' on the Neapolitan Pizza Surge

Who knew Lexus had its own magazine? (Lexus owners, I suppose.) From it, a story on Neapolitan pizza, and this bit from Kesté's Rosario Procino: Procino says he's just happy he can eat the pizza he grew up on: "For us Italians it's like bagels for New Yorkers. I eat one pizza a day. They make fun of me at the restaurant and tell me I'm going to eat up the business. But, I'm a pizza addict." There are worse addictions, I suppose....

Continue reading »

1 Comment | Posted by Adam Kuban, April 5, 2010 at 12:45 PM
Tagged: Kesté Pizza and Vino, Lexus Magazine, Naples-style, Rosario Procino

From Serious Eats Talk: 'Kesté — So What Did I Miss?'

Over on Serious Eats Talk, talent101 asks: OK so after reading all the hype and hoopla surrounding Keste I gave it a try last week. Maybe it's my fault because everytime I read reviews before I go to a place that gets rants and raves I have been disappointed. I got the classic pie and while it was ok it was not great or even close to earth changing. The dough really threw me off and I cant exactly put my finger on it but was to doughy and seemed undercooked if you get what I mean.I will try it...

Continue reading »

Comments are closed. | Posted by Adam Kuban, March 12, 2010 at 2:35 PM
Tagged: Kesté Pizza and Vino, Serious Eats Talk