Kesté, the Art of making authentic Neapolitan pizza, lands at Wall Street

100% “Designed and Made in Italy”: World renowned Maestro Roberto Caporuscio opens his fourth location at 77 Fulton Street in New York City.

Kesté Wall Street is more than a restaurant, is more than the usual “pizzeria”. It’s the place where, without travelling far, you will experience the flavors, the taste and the touch of the ancient authentic tradition of the art of Neapolitan pizza making.
You leave behind the Financial District and you enter an ancient Neapolitan Pizzeria with contemporary features and technologies.
It’s the first time that you can watch LIVE streaming your own pizza being made even when you order it from home or office.
The “total concept”, starting from the vision and the idea to the digital signage system that links the forth different Kesté locations and LIVE streaming power by CSS Communication is a 100% “Designed and Made in Italy”. It’s the first time that this new concept of Italian experience lands in the US and New York City is the most natural place to start.
Father and daughter pizzaioli Roberto and Giorgia Caporuscio have brought their acclaimed pizza making skills to Manhattan’s Financial District (FiDi) with the opening of the newest family-owned location of Kesté Pizza & Vino at 77 Fulton Street. The expansive space, with windowed doors onto the street, has 150 seats, and is decorated with aged woods, Amalfi coast ceramics, “Lecce stones,” and copper, to emulate the style of the 1800’s, remembering the old authentic Neapolitan Pizzeria. The inspiration behind the restaurant’s design came from a rare copy of the book “Usi E Costumi di Napoli e Contorni” written by Francesco de Bourcard published in 1866, including details on how pizzerias were structured and decorated at the time.
Kesté Pizza & Vino offers over 70 types of Neapolitan pizzas, all original creations by Mastro Pizzaiuolo Roberto Caporuscio, signifying his knowledge of the history, the authentic tradition and the evolution of Neapolitan pizza. In his unique offering, Mastro Caporuscio also added 7 different types of fried pizza, 18 types of gluten free pizzas or the most famous Pizza Margherita made with all organic ingredients including flour, cheese and sauce, and 20 seasonal pizzas rappresenting the different regionality of Italy’s cuisines. The attention to the ingredients, the selection of high quality Italian products, the wine collection made up of a top selection of high quality Italian wines complete the Kesté experience.
The daily menu will be overseen by Mastro Caporuscio’s daughter Giorgia, one of the few – if not the only – young female pizzaiolas in the United States. Both father and daughter are the recipients of countless awards, and critical acclaim for their pizza making skills.
The many accolades for Kesté include “#1 Pizza in New York” by New York Magazine, “Best Pizza” in the State of NY by Food Network Magazine, amongst the top 25 “Best Pizza Places in the US” by Food and Wine Magazine and 5 of “The Most Authentic Pizzas Outside Italy” (the only one in the US) by Mr Porter.
Maestro Caporuscio’s love, passion and dedication for the preservation of the authentic Neapolitan pizza is evidenced by the his foresights in establishing of the Pizza Academy Foundation.
The goals of Pizza Academy Foundation (PAF) is to preserve, represent, share and maintain the tradition, culture and quality of Neapolitan pizza making skills in the world.
The on-premise cooking school where Mastro Caporuscio and his daughter Giorgia, will conduct courses in the art of pizza and mozzarella making skills. Having taught the art of pizza to many chefs over the years, they have seen the desire for more people, both professional and amateur, to learn the art of pizza making. With its individual cooking stations, featuring six pizza ovens, they have the opportunity to hold hand’s-on classes for adults, children, and host private events (up to 40 people) bringing a unique meaning to the phrase “pizza party”.
Maestro Caporuscio, who serves as U.S. President of the Associazione Pizzaiuoli Napoletani (APN – Association of Neapolitan Pizza Makers), the elite Italian governing body that safeguards the 300-years-old tradition art of Neapolitan pizza making. Kesté is the official location of the U.S. chapter of the APN and a certificate is given to those who complete the professional course.