June 27th – from 1:00 pm to 5:00 pm, Presented by “Master Pizzaioli” Speakers: Enzo Coccia – Pizzaria La Notizia – Napoli Carlo Sammarco – Carlo Sammarco Pizzaria 2.0 – Aversa (Napoli) Giorgia Caporuscio – Kesté Pizzeria – New York Tony Gemignani – Tony’s Pizza Napoletana – San Francisco Anthony Mangieri – Una Pizza Napoletana – New York Master Pizzaioli will be introduced by Luciano Pignataro, Guido Barendson, Antonio Scuteri ad Scott Wiener Special guest Hope Read More »

Due giorni ad alto tasso goloso il 27 e il 29 giugno, grazie alla trasferta Usa del popolare convegno gastronomico. Le eccellenze nazionali tornano nella grande mela. All’indomani della vittoria di Massimo Bottura nei World’s 50 Best Restaurant, il gotha della cucina italiana si prepara a un grande viaggio: dopo l’esperienza dello scorso anno, LSDM – Le Strade Read More »

[…] Da New York, arriverà a Napoli un’altra talentuosa e giovane pizzaiola, Giorgia Caporuscio, nata a Terracina e da otto anni trasferitasi nella Grande Mela, dove lavora nella pizzeria di famiglia, la Kestè. Preparatevi a scoprire quali saranno le tendenze delle pizze per l’estate 2018, con “Una Pizza per l’Estate by Mulino Caputo”. L’evento, giunto Read More »

[…] Da New York, arriverà a Napoli un’altra talentuosa e giovane pizzaiola, Giorgia Caporuscio, nata a Terracina e da otto anni trasferitasi nella Grande Mela… Preparatevi a scoprire quali saranno le tendenze delle pizze per l’estate 2018, con “Una Pizza per l’Estate by Mulino Caputo”. L’evento, giunto alla sesta edizione, sarà di scena a Napoli, Read More »

Preparatevi a scoprire quali saranno le tendenze delle pizze per l’estate 2018, con “Una Pizza per l’Estate by Mulino Caputo”. L’evento, giunto alla sesta edizione, sarà di scena a Napoli, il 3 maggio, presso il panoramico Ristorante Rosiello di Posillipo. A dettar legge, questa volta, sarà l’altra metà del cielo. Donne che si sono dedicate Read More »

Quale sarà la pizza perfetta per l’estate 2018? Come ogni anno i migliori pizzaioli si riuniscono per presentare le proprie proposte e delineare le nuove tendenze per la bella stagione con Una Pizza per l’Estate by Mulino Caputo, l’evento, giunto alla sesta edizione, che sarà di scena a Napoli, il 3 maggio, presso il Ristorante Read More »

Scott Weiner enjoys the enviable title of pizza historian; a favorite meal turned into an obsession as he researched the history and the science behind the iconic dish and began hosting expeditions to landmark restaurants. This week, Weiner homes in on female contributions to the pizza pantheon, dishing on early street venders, the import industry, and international Read More »

It’s Women’s History Month! […] Giorgia Caporuscio, daughter of acclaimed pizzaiolo Roberto Caporuscio, learned traditional Neapolitan pizza making from both her father and her father’s teacher, Antonio Starita. She’s now Partner and Head Pizza Maker of the family venture, Kesté Pizza & Vino here in NYC. Copyright by newyorker.com

We New Yorkers love our pizza and many of us can name farflung neighborhoods we’d visit just for a slice or two. But how many of us make our own pizza at home? Whether it’s the toppings, the crust, the sauce, the thickness or the thinness, there are a million ways to make a pizza. Read More »

It’s true, at any time of the day—morning, noon or night—you can grab a delicious slice in the city that never sleeps. (And sometimes for $1!) But New York City’s pizza landscape is much more than a grab-and-go greasy slice. The five boroughs are studded with endless eateries serving up all kinds of pies: homesick Read More »

It’s a man’s world, and even more so when it comes to the pizza-making industry; but that hasn’t stopped young and talented Giorgia Caporuscio from stepping in and claiming her (honorable) spot. Giorgia, daughter of acclaimed pizza master Roberto Caporuscio, is the general manager and executive pizza chef at Don Antonio and Kesté, four Neapolitan pizzerias in New Read More »

My first post on this site was for the still excellent pizzeria Kesté. This year they expanded big time with locations in both Williamsburg and the Financial District. And they also got a little fancier with a few new appetizers that were not available at the original Bleecker Street location. Since the pizza has already Read More »