After studying with the masters in Naples, and doing a tour of duty at other pizzerias, he has created his own version of pizza perfection right in New York City.
Keste pizzeria has gotten rave reviews as being on of the best pizzerias in not only New York, but internationally.
Here's what my friend Eugene had to say;
"What a beautiful looking pie, with olive oil glistening on the Buffala mozzeralla, the abundance of cherry tomatoes and fresh basil evenly spread across the crust. We dove into the pizza which is cut into 4 large slices if a small pie.
This is THE Pizza I remembered from my trip to Naples, Italy only 10 years ago! The crust is light and fluffy/bubbly, soft and foldable like a wrap/lavash style bread would be around the great ingredients.
It was topped with deliciously fresh, buttery, Bufalla Mozzerella that kept me wanting another bite. It was so good I wanted to lick my plate before the waiter carried it off!"
I had the opportunity to interview Robert Caporuscio at the Pizza Expo in Las Vegas. He is very revealing. He explains how he learned how to make pizza and what makes Keste's so special.
You can visit Keste's while in New York at; Keste's Pizzeria 271 Bleeker Street New York. Visit Keste's on-line at: http://www.kestepizzeria.com/
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About the reviewer
Albert Grande (albertgrande)
I'm a Pizza Promoter and Internet Marketer. I have a number of websites and blogs including Pizza Therapy, Pasta Therapy, Legends of Pizzaand Albert Grande's Personal blog … more
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