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Entries tagged with 'Roberto Caporuscio'
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Learning How to Make Neapolitan Pizza from Keste's Roberto Caporuscio

Roberto Caporuscio, one of the partners-pizzaiolos at Kesté Pizza & Vino in Manhattan's Greenwich Village, led a Neapolitan pizza-making class last night. Before he began punching dough balls and spreading tomato sauce, he went over the basics. Naples is a couple hours south of Rome, and "the pizza from there is not better, it's just different." He gave us a little history on the famous Naples-originating Margherita pizza, which we were about to bake in the Kesté oven cranked up to 950°F. A baker named Rafaele Esposito whipped up the first pizza Margherita in 1889 to welcome the Queen...

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41 Comments | Posted by Erin Zimmer, July 21, 2009 at 1:00 PM
Tagged: crusts, dough, Greenwich Village, Kesté Pizza and Vino, Manhattan, Neapolitan-style, NYC, recipes, Recipes, Roberto Caporuscio, wood-oven

Keste Pizza & Vino: What You Can Expect

If everything goes according to plan, say the partners at Kesté Pizza & Vino, the pizzeria will open Sunday, March 29. Slice got a sneak peak. Sure, you've seen the oven (here and here), but we've got photos of the pizza you might expect there, after the jump. Meet Roberto Caporuscio Kesté Pizza & Vino 271 Bleecker Street, New York NY 10014 (b/n Jones and Cornelia streets; map); 212-243-1500; kestepizzeria.com Getting There: 1 train to Christopher Street-Sheridan Square; A/B/C/D/E/F/V to West 4th Street Pizza Style: Neapolitan-style pizza made by renown pizzaiolo Roberto Caporuscio Oven Type: Custom-built wood-fired oven Price:...

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24 Comments | Posted by Adam Kuban, March 27, 2009 at 2:45 PM
Tagged: Greenwich Village, Kesté Pizza and Vino, Manhattan, Neapolitan-style, NYC, Reviews, Roberto Caporuscio, Slice Reviews, sneak peeks, wood-oven


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