Where Our Story Is Told
Press & Media
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.
Featured
05/10/2026
IT
On 5 October, Roberto Caporuscio joined the Italian radio show Lavori in corso on Radio Radio, live from New York, to talk about a topic that…
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…
17/05/2026
EN
Chef Rocco DiSpirito recommends Kesté’s frozen Margherita pizza because he likes how simple and balanced it feels. “A lot of frozen pizzas are overloaded…
All Press
26/07/2020
EN
Italian chefs and restaurateurs came out in droves to cook, laugh, and stand in solidarity with Giovanni Bartocci, owner of the East Village eatery…
26/07/2020
EN
Abbiamo intervistato Roberto Caporuscio di Kestè Pizzeria. Il suo impegno per aiutare gli operatori negli ospedali alle prese con il Covid-19 con la donazione…
14/10/2019
EN
“Little by little I learned to make it every day, and it became my job,” the 27-year-old said in Italian-accented English. […] Standouts include mother-daughter…
06/10/2019
EN
Oct. 06, 2019 – 2:48 The NYC Pizza Festival is bringing together 25 of the best pizzaiolo from around the country and from…
25/07/2019
EN
Italy’s Secret Pizza Comes Out of Hiding Just when you thought you knew everything there is to know about the current craze for focaccia…
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…
25/12/2018
IT
NEW YORK – Roberto Caporuscio, 58-years-old, left Italy twenty years ago. Until then, he had worked on the family farm in Pontinia, that fertile…
25/12/2018
IT
“C’erano gli ingredienti, la tecnica, perfino la struttura del locale ricordava la tradizione. E tuttavia, mancava ancora qualcosa”. Roberto Caporuscio ha provato a portare negli…