Caporuscio passion began in his hometown of Pontinia in Italy with dairy farming and making cheese. This led him to Napoli where Roberto trained under of one of the foremost pizza masters, Antonio Starita. His journey brought him to the US where after opening several successful restaurants, he finally opened his first “Keste” on Bleecker street which became renowned for its superb Neapolitan pizzas.
One of the reasons for the superlative success of Keste, which now has a gorgeous Wall Street location, is Caporuscio being a stickler for ingredients, technique and precision. Everything is true to his roots.
The flour used in all the pizzas is sourced from Campania and has herbs and flavour like no other. All the ovens are hand crafted by artisans from Italy and the kitchen is held to the highest standards for every dish that is brought out.
Caporuscio is currently the President of APN (Associazione Pizzaiuoli Napoletani) and teaches classes on pizza and cheese making techniques to several aspiring chefs across the country.
“Kesté” means “this is it,” and I’ll tell you when it comes to Neapolitan style pies, this really is IT!