Where Our Story Is Told

Press Type: Newspaper

From international publications to respected industry voices, Kesté’s journey has been shared
by those who truly understand craftsmanship and cultural heritage.
Each feature is not just a mention, but a recognition of time-honored techniques, Italian roots
and a deep respect for the art of Neapolitan pizza.

Kesté and Polacca Aversana
23/06/2026
EN
Something has been happening at our counter on Fulton Street, and the Italian press has noticed. In recent weeks the polacca aversana, the filled…
22/03/2025
IT
“L’80% delle nostre materie prime viene dall’Italia. Siamo preoccupati se questo succede, non solo per il cibo, ma anche per i vini e le…
29/07/2017
IT
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…
19/12/2016
EN
If it’s possible, pizza is more popular than ever. And not just with diners; some of the world’s best and most notable chefs have…
12/10/2012
EN
Master pizzaiolos had a hand in the creation of this light, bright, citrus-strewn pie, but it is a cinch to make at home. Named…
13/04/2011
EN
Since being launched in late 2009, student food club Foodies at 41 has scored cooking lessons at some of the best eateries in New…
22/04/2024
IT
“Mi sono rimesso in gioco – racconta – a 38 anni decisi di imparare a fare il pizzaiolo perché avevo un cugino che aveva…
14/08/2022
IT
Un importante anniversario italo-americano. Si compiono, infatti, esattamente 23 anni da quando Roberto Caporuscio è andato negli States ed è stato il primo pizzaiolo…
20/07/2022
IT
La vera pizza napoletana con ingredienti 100% made in Italy spopola negli Stati Uniti. Gli americani impazziscono per la pizza di Roberto Caporuscio, che…
14/07/2022
IT
90 mila i locali in America, Italia seconda in classifica. E Roberto Caporuscio – presidente dell’Associazione Pizzaiuoli Napoletani in America – risponde a Briatore:…
13/10/2020
IT
Parla Roberto Caporuscio, pizzaiolo e proprietario di Kesté Pizza & Vino, punto di riferimento nella Grande Mela per la Comunità Italiana e non solo.
23/10/2025
EN
During the demonstration, Park Yu-jin, professional of the Immersive PP Group, MX Business Division of Samsung Electronics, wearing the Galaxy XR, said, “Find me…
15/11/2024
EN
Why Crispy, Cheese-Stuffed Focaccia Is the Dish of the Moment Plus: a taxi yellow carryall, a guide to two newly fashionable Bangkok neighborhoods and…
21/09/2024
EN
The awards were announced this summer but the ceremony on the grand stage took place on September 10 in Naples, Italy. “I’m so happy…
31/08/2024
EN
To serve the pizza-craving public, we analyzed 7.5 million Yelp reviews and developed a formula to identify the best. While we’ve interpreted the data…
22/07/2022
EN
A Focaccia That Behaves Like a Pizza Focaccia di Recco, a thin bread stuffed with stracchino cheese, is now on the menu at Kesté…
22/07/2019
EN
Focaccia di Recco, a thin bread stuffed with stracchino cheese, is now on the menu at Kesté in the financial district. I have traveled…
31/01/2019
IT
La pizza è un diritto. E quindi, margherita e marinara a prezzi popolari. È questo il motto di Roberto Caporuscio, maestro dell’arte pizzaiola, imprenditore…
12/12/2018
IT
NEW YORK – Roberto Caporuscio, 58 anni, è partito dall’Italia vent’anni fa. Fino ad allora aveva lavorato nell’azienda agricola di famiglia a Pontinia, quella…
10/12/2018
IT
Pizzeria Kesté lancia iniziativa per ‘educare’ americani alla vera napoletana A New York la pizza come a Napoli, al prezzo popolare di cinque dollari. L’iniziativa e’ della pizzeria Kesté…

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