Celebrated Pizza Chef Roberto Caporuscio, to Unveil the New Kesté Pizza and Vino

(Press Release) NEW YORK, NY, JUNE 14, 2012 – Wildly popular pizza restaurant, Kesté Pizza and Vino, is relaunching on June 14, 2012 with several novel and exciting changes. Since its inception in March 2009, the Greenwich Village hot-spot quickly became one of New York’s preeminent pizzerias, due to the delectable authentic Neapolitan pies made by bona fide pizza Chef Roberto Caporuscio. Said Caporuscio, “I’ve been in the United States since 1999, but to come to New York was a dream. I’ve been very fortunate to create something special at Kesté, but I’m always looking to improve. My customers are my inspiration, and I want them to have the best experience possible at my restaurants. We’ve made some changes that I hope will make Kesté even better.” One of the most pivotal changes sure to delight pizza aficionados is a new menu, boasting all of Kesté’s previous offerings, plus several additional appetizers, salads and Panini’s, and most notably, 17 new pizzas. Pizza worshippers can sink their teeth into an expansive assortment of 43 wood fired pies, including red pizzas, white pizzas, stuffed pizzas, specialty pizzas and calzones. Gluten free varieties will be served daily, rather than only on Monday and Tuesday, as previously offered. New stand-out pies from the pizza mecca include:

“Vesuvio” – pizza filled with fresh ricotta, homemade mozzarella and salami, topped
with baked Italian ham, homemade mozzarella, mushrooms, artichokes, tomato
sauce and basil.
“Noci e Zucchini” – a specialty white pizza, crafted from imported smoked buffalo
mozzarella, cream of walnut, zucchini, basil and extra virgin olive oil.
“Racchetta” – racquet shaped pizza with a ricotta and mushroom-filled handle, topped
with imported buffalo mozzarella, mixed vegetables, pecorino Romano, basil and extra
virgin olive oil.

Also expanded is Kesté’s wine list, which has tripled in size, featuring various wines from regions throughout Italy, including a 2008 Girolamo Russo Etna Rosso from Sicily,
and a 2006 Ronchi di Cialla Schioppettino from the Friuli-Venezia Giulia area. Beer offerings have also increased to include nine different Italian varieties and Bard’s gluten-free craft beer.

Pizza fans can enjoy Kesté’s offerings in an updated setting, which includes freshly painted sunny yellow walls, new chairs and lighting. The new team at Kesté led by Chef/Owner Roberto Caporuscio, also includes Sandra Manzella, Partner, and Alessandro Malpassi, Partner/General Manager. Following in her father’s footsteps, is Giorgia Caporuscio, who also serves as one of the restaurant’s pizza makers. Caporuscio’s masterful creations are now available via delivery to homes and businesses within a five block radius of the Kesté, with an increased distance planned for the near future. Kesté Pizza and Vino is located at 271 Bleeker Street (at Morton Street), New York, NY 10014. Hours of operation are: Monday through Thursday, 12:00PM-3:30PM and 5:00PM-11:00PM, Friday 12:00PM-11:30PM, Saturday 12:30PM-11:30PM and Sunday 2:30PM–10:30PM. Tel. 212.243.1500, www.KestePizzeria.com.

About Roberto Caporuscio
Roberto Caporuscio was born and raised on a dairy farm in Pontinia, Italy, an hour outside of Naples, where he first developed his culinary skills producing and selling cheese. However, it was in Napoli, the birthplace of pizza, where Mr. Caporuscio went to study the art and craft of this culinary delight with the most talented Neapolitan pizza masters, including Antonio Starita. After training with the best, he came to the United States where he opened several successful pizzerias, and ultimately settled in New York City, and established Kesté Pizza & Vino, in March 2009, followed by Don Antonio by Starita, in February 2012. Each endeavor brought critical acclaim from the culinary industry, and Caporuscio quickly became one of the
most highly praised pizza chefs amongst his peers, as well as the subject of rave reviews in the media. His many testimonials include being penned “#1 Pizza in New York” by New York magazine, “Best Pizza” in the state of NY by Food Network Magazine, and amongst the top 25 “Best Pizza Places the US” by Food and Wine magazine. Caporuscio is a passionate advocate of the Neapolitan Pizza Industry, who currently serves as US President of the Association of Neapolitan Pizzaiuoli (APN – Association of Neapolitan Pizza Makers), the Italian governing
body that teaches the 150 year old art of Neapolitan pizza making, and certifies adherence to authentic procedures. The pizza maestro is called upon by many restaurants throughout the US, for private consultations, and conducts an intensive $4,500, 10 day Neapolitan pizza-making school, at which he issues APN certification to aspiring Neapolitan pizza makers/restaurateurs around the world.

Rachetta
Photo Credit: Anthony Bianciella Photography

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