Last week we gave you a quick look at Don Antonio, the Neapolitan pizzeria that's a partnership between Kesté's Roberto Caporuscio and his mentor, Antonio Starita of Naples' Pizzeria Starita. Here, we take you along as Starita and Caporuscio—along with Caporuscio's daughter, Giorgia—make some of the place's signature menu items. More
It's no surprise that the menus at Kesté and Midtown Manhattan newcomer Don Antonio are similar, but there are some exciting new pies at the Midtown joint — including the Montanara Starita, a version of the deep-fried pizza that's been cropping up among the newer Neapolitan places. Slice got a sneak peek at some of the items exclusive to Don Antonio. Peep the slideshow here to get the skinny. More
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. More
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.
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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. More
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. More
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... More
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:... More
