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 Rosiello di Posillipo.

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Copyright by Scatti di Gusto

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 developments to the recipe sparked by women chefs and sellers. Samples from the pizzeria Kesté will be served as Weiner presents his findings in conversation with its pizzaiola, Giorgia Caporuscio, who has shepherded the family restaurant since 2012.

Copyright by newyorker.com

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. Ms. Caporuscio, who teaches at the Kesté Pizza & Vino Pizza Academy, says great pizza is all about treating the dough right; and before that, quality ingredients. The last piece of the pizza puzzle: a very hot oven.

The clink of wine glasses grows faint and the party scene seems to fade. We step to a marble countertop and adjust our aprons. We are at the Pizza Academy on Fulton Street.
“Massage the dough,” encourages Giorgia Caporuscio, pressing our hands into floury rounds. “Don’t be scared to touch. Push the air bubbles to the edge. Gently, gently.” This is authentic Neapolitan pizza-making instruction from a master.

(To read the full article, click here)

Copyright by Robert Simko from ebroadsheet.com

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 Chicagoans can get their beloved deep dish at places like Emmett’s in Soho or Archie’s Bar & Pizza in Bushwick, or folks craving Detroit-style pies can grab a pan at the cult-favorite Emmy Squared. And that’s just the tip of the iceberg. Also putting a huge dent in the pizza scene is the classic, wood-fired Neoplitan-style pie.

(To read the full article, click here)

Copyright by MICHELIN Guide Digital NYC

 

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 York, where she works alongside her father. Giorgia is also a lead instructor at the Pizza Academy Foundation, based in the recently-opened Kesté Fulton location (April 2017), where she teaches the art of making pizza to adults and children.

(To read the full article, click here)

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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 made my list in year’s past, I have to rave about this amazing little play on arancini. It is a rich ball of spaghetti with bits of ham, peas, and mozzarella. The original Italian fried mac and cheese. Price: $3.50

Copyright by Brian Hoffman from eatthisny.com