Specialities
Neapolitan pizza, Italian, cheese
Neapolitan pizza, Italian, cheese
Roberto Caporuscio is an authority on Neapolitan pizza making,
literally. He is the U.S. President of the Association of Neapolitan
Pizza Makers, an Italian governing body that oversees strict adherence
to traditional Neapolitan pizza making techniques. In this role,
Caporuscio provides expertise to restaurants around the country and
teaches intensive classes that are considered an investment.
When he’s not
instructing others, Caporuscio heads up his own Kesté Pizza & Vino,
which New York magazine heralded as having one of the city’s best
pizzas. He is also partner in the critically acclaimed Don Antonio by
Starita which he opened with his mentor Antonio Starita.
Caporuscio was a farmer and mozzarella cheese maker in Italy before he attended pizza school at age 37.
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