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
