On 5 October, Roberto Caporuscio joined the Italian radio show Lavori in corso on Radio Radio, live from New York, to talk about a topic that is getting attention in Italy: American pepperoni pizza.
His answer was not the one the hosts expected. Neapolitan pizza and American pizza, he said, are two different products, and he has never claimed that one is better than the other. An American-style pie can be a good one, as long as it starts from the right ingredients: Italian flour, fior di latte, good tomatoes and a quality Italian spicy salami.
Caporuscio went back to 1999, when he arrived in the United States and Neapolitan pizza was almost unknown. In his first pizzeria in Pittsburgh, guests who asked for pineapple were politely sent across the street. His partners thought he was crazy. He still does not put pineapple on pizza, because he spent years helping Americans understand what Neapolitan pizza is.
He also gave listeners a look at Kesté today: more than 50 employees, 11 ovens, a school that teaches Neapolitan and Roman pizza, and a frozen line shipped across the United States. On quality, he pointed to the Sabrina, with truffle cream, four Italian cheeses, Golfera salami and fresh black truffle added after baking.
One piece of news came at the end. The Kesté team is testing an American-style slice made with Italian ingredients. Caporuscio calls it an “Italian slice,” and said it will launch in the frozen line.
Kesté Pizza & Vino is at 77 Fulton Street, three blocks from the World Trade Center and one from the Seaport.
Listen to the full interview
