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The Serious Eats Guide To Pizza In Naples

J. Kenji López-Alt 38 comments

A few months ago, my wife and I spent all of 24 hours in Naples on our way home from Sicily. It was probably the second-most pizza-packed 24 hours of my life (the first being when I took my Colombian brother-in-law on a whirlwind pizza tour of New York). We hit over a half dozen pizzerias over lunch alone, and a few more for dinner. Here now, I present to you the Serious Eats guide to Eating Pizza in Naples. More

Where to Eat Pizza in NYC: The Ultimate 15 Pizzeria Itinerary

Slice: New York Lance Roberts 42 comments

Lance Roberts is known around Slice for his pizza pilgrimages. On his most recent tear through NYC, the LA Slice'r tackled the most epic pizza tourism itinerary to date, clocking 40 slices from NYC pizzerias in just three days. Here's how he did it. More

High-Falutin' Gluten-Free Pizza at Don Antonio

Slice: New York Adam Kuban 7 comments

It's worth noting that the gluten-free pizza at Don Antonio is wood-fired gluten-free pizza. That's not unique in all of pizzadom, but I do believe it is unique for NYC. More

The Pizza Lab: How To Make Fried Pizza At Home (à la Forcella)

The Pizza Lab J. Kenji López-Alt 32 comments

Neapolitan style pizza with one key difference. Before going in the oven, the stretched-out disk of dough is deep fried until crisp. I figured it was worth a deeper look. I'm glad I did, because I can tell you that these were some of the finest pies to ever come out of my home kitchen, and believe it or not, it's remarkably simple to do. More

Daily Slice: Girella at Don Antonio, NYC

Daily Slice Meredith Smith 5 comments

Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately. [Photograph: J. Kenji Lopez-Alt] Since opening a month ago, we've had a great first look and 'Top This' recipe post from mid-town Manhattan's newest Neapolitan pizzeria, Don Antonio. The Antonio Starita and Roberto Caporuscio pizzaoli partnership here guarantees that the pizzas are gonna be the real deal, but when I saw the Girella ($21), I had to get my mitts on it. Why the Girella? Because this roulade of mozzarella looks freakin' awesome:... More

Top This: Pistacchio e Salsiccia (à la Don Antonio)

Slice: New York Erin Mosbaugh 8 comments

The genius behind the pistachio pesto recipe is Giuseppe Starita, Antonio Starita's son, who currently operates Pizzeria Starita back home in Naples. The sweet and fruity pistachios give a richness that perfectly compliments the crumbled sweet Italian pork sausage. More

Video: Don Antonio by Starita

The Slice Team 14 comments

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

Pizza Preview: Don Antonio in Midtown Manhattan

Adam Kuban 22 comments

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

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

Meredith Smith 12 comments

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

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