The collaborative Pizza for Hurricane victims

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Copyright by Pizza&core International N 75 – The magazine dedicated to the world of pizza and catering

Dal Cilento a New York non è facile, da New York al Cilento ancora più difficile, perché ritrovarsi con tutta la Campania assediata dalle fiamme è inquietante e spaventoso, ritrovarsi nel proprio paese con il fuoco a pochi metri da casa ti fa dimenticare le pizze, la gioia della scoperta e tutto quel mondo che passa anche su questo blog.

Per un pò di giorni non ho potuto leggere le notizie che passavano quassù, troppo distanti, troppo in contrasto con una terra e una regione assediata dai criminali e governata dagli incompetenti quando va bene.

Ma poi torna il sole, torna il cielo, torna la voglia di vivere e di ribellarsi, torna la vita. E quindi New York per la prima volta e scopri un mondo straordinario e variegato, un contenitore dove subito ti sembra di esserci già e di esserci già passato. E poi leggi i nomi della gente che ci vive e di chi ci ha vissuto, dei sindaci e dei governatori e allora capisci che qui c’è un pezzo della tua terra, e ti ricordi i racconti di nonno che con il bastimento S.Guglielmo ci arrivò da Napoli nel 1913.

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Copyright by Antonio Prinzo (Luciano Pignataro – Wine&Food blog)

È street food, occasione di convivialità, è mitica: è la pizza. Realtà non soltanto italiana; realtà mondiale. E mentre delle pizzerie italiane presumiamo di sapere quasi tutto, ignoriamo le pizzerie italiane all’estero. Quante pizzerie italiane, ovvero con proposte di pizze della tradizione italiana, esistono nel mondo?

Interessante […] l’esperienza di una famosa realtà di New York, Roberto Caporuscio, patron di Kestè Pizza & Vino: «Abbiamo webcam in streaming e facciamo quasi tutti i giorni live streaming mostrando come facciamo l’impasto sia sul nostro sito che su Facebook». Quale il punto di debolezza cagionato dal non essere in Italia e, di contro, quale il punto di forza? Risposte significative. Tra i dolenti punti di debolezza la reperibilità del fresco e talvolta la scarsa competenza della clientela. Ma, attenzione, l’incompetenza della clientela è stato individuato anche come punto di forza allorquando vissuto come opportunità di edutainment e quindi di valore distintivo rispetto ai competitors.

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Copyright by Italia a Tavola

We raised an incredible $20,000 at our fundraising event in New York on September 29!

The event at Keste Pizzeria Wall Street was organized by Melissa Mahtani, a Social TV Producer at CNN. There was wine, pizza, and a silent auction which included prizes such as an African safari, among many others

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Copyright by Inara

Deep-fried Is the Naples speciality

you’ve been missing.

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Copyright by First We Feast

Skip the buffet. New York’s higher-end restaurants offer all the brick oven pizza and oysters you desire.

Restaurants that offer all-you-can-eat dining are often more about quantity than quality.
But a number of higher-end New York City establishments are looking to reverse that trend. Kesté Pizza & Vino, the pizzeria that offers authentic Neapolitan-style pies, has introduced a daily $20 unlimited-slices promotion, dubbed “Marathon Pizza,” at its Williamsburg location in Brooklyn. The restaurant previously had tested a similar…

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Copyright by Charles Passy from The Wall Street Journal

Mamma mia! How much pizza can one person eat? Hopefully a lot, if you’re planning on trying the new all-you-can-eat pizza option at the Kesté location in Williamsburg (232 N. 12th St., Brooklyn).

For $20 per person, stuff yourself with different slices from pies like the Margherita with Proscuitto; Noci E Porcini (fresh mozzarella, cream of walnut, porcini mushrooms, Pecorino Romano, basil, extra virgin olive oil); and Pistaccio E Salsiccia (pistachio pesto, sausage, fresh mozzarella, Pecorino Romano, basil, extra virgin olive oil). This “Marathon Pizza” offering will be available Monday through Friday, 5 – 9:30 p.m., and on weekends, 11:30 a.m. – 9:30 p.m.

New to the scene…
* Cheers. Downtown Brooklyn is getting a new brewery and pizza place. Circa Brewing Co. (141 Lawrence St., Brooklyn) is set to open Wednesday as a 6,000-square foot space that doubles as a brewery and restaurant. The joint’s design was inspired by Brooklyn’s industrial manufacturing spaces and makes use of cast glass block, steel and rough-sawn solid wood. You’ll also spot stainless steel fermenting tanks encircled by a 70-foot long oak worktop bar in the main beer hall. All beers will be brewed on-site and sold by the glass, flight, or in a growler to-go. Wines will be sourced from Brooklyn Navy Yard’s Rooftop Reds. Fill your belly with Napoli-style wood-fired pizzas like the Big Dipper, made with truffle béchamel, pig cheek, melted leeks, and pork jus dipping sauce. There will also be fire-grilled meat and veggie plates.

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Copyright by Gina Salamone from Daily News

Pizza is without a doubt one of New York City’s food staples. Upon almost every corner you can find a spot shelling out $1 slices and people travel from all over to get their hands on a gooey NY slice. But those seeking a more traditional pizza have fewer options to choose from. There are quite a few restaurants in the city that boast their Neapolitan-style pizzas, but one of our favorites is Kesté Pizza & Vino.

The business recently opened their third New York location down in the Wall Street area, charmingly decorated to look like a traditional Italian pizzeria. With over 70 types of Neapolitan ‘zas on offer, it’s no surprise that the restaurant has been hailed as one of the “Best Pizza Places in the US” by Food Network Magazine. All original creations by Mastro Pizzaiuolo Roberto Caporuscio, Kesté offers everything and more, with options ranging from gluten-free to fried pizzas.

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Copyright by Amanda Mactas from Manhattan With a Twist

Pizzaioli Roberto & Giorgia Caporuscio use imported Italian ingredients and fresh homemade mozzarella on all of their 70+ pizzas, all handmade using authentic techniques.

I am very passionate about pizza. I can tell you what kind of pizza is from which region in Italy, I can tell you the best pizza places in Lower Manhattan (so far), and I can make homemade pizza like no other. So now that I’ve established my ethos as a pizza connoisseur, I think it’s safe for me to make the claim that Kesté Pizza & Vino is whipping up the best Neapolitan pizza in Lower Manhattan.

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Copyright by Alexandra Jade Tringali (New York University) from Spoon University

“Ah, pizza, the food that so many New Yorkers say they can eat for every meal, every day, without even giving it a second thought.”

Well, you’ve got an opportunity to test your devotion to the sacred pie now, because Williamsburg pizza place Keste (232 North 12th Street) has announced a two-hour all-you-can-eat pizza marathon every day at their restaurant starting Friday.
Keste Williamsburg, co-owned by Roberto Caporuscio, a man who learned everything he knows at Pizza College (okay fine technically it was the Associazione Verace Pizza Napoletana in Naples), now offers a deal that gets you all the Neapolitan pizza by the slice that you can stomach in two hours for just twenty bucks.
And you’re not just limited to a margherita pie either. You can chow down on ten different offerings, like the Bianca with Arugula (fresh mozzarella, arugula, grana, extra virgin olive oil), the Pistaccio E Salsiccia (fresh pistachio pesto, sausage, fresh mozzarella, Pecorino Romano, basil, extra virgin olive oil) and the Marinara Keste (tomato sauce, cherry tomatoes, oregano, fresh garlic, grana, basil, extra virgin olive oil).
The deal will be available for true pizza heads from 5 p.m. to 9:30 p.m. on weekdays and 11:30 a.m. to 9:30 p.m. on weekends. Here’s some advice from me, someone who used to eat a shift pizza at Roberta’s multiple times per week: work up an appetite by riding your bike 25 miles or so with something heavy strapped to it before you sit down to eat. You’ll be hoovering down slices like you’re Homer Simpson in Hell.

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Copyright by David Colon from Gothamist