June 26, 2011 1 min to read
Roberto Caporuscio of Keste Pizzeria Discusses Pizza with Pizza Therapy
Category : Interviews, legends of pizza, Legends of Pizza Videos, Uncategorized
In this interview with Roberto Caporuscio of Keste Pizzeria and Vino, he reveals his inspiration for making great pizza.
Roberto explains his original inspiration for pizza was his mentor. Now he is inspired by his cusomers.
From the Keste website here is some history of Roberto:
It was…in Napoli, the birthplace of pizza, that Roberto went to study the art and craft of this culinary delight with the most talented masters of the Neapolitan pizza makers. After training with the best, he opened two successful pizzerias in Pittsburgh, followed by A Mano in Ridgewood, NJ . Each endeavor brought critical acclaim from the culinary industry, as well as the rave reviews and articles in books and magazines.
While I discussed pizza with Roberto, he revealed to me his true inspiration for pizza:
My customers are my inspiration…I want to do better every day for them. Every morning when I wake up I want to do a better job for them.
He also talks about his new pizza school. You can learn the art of pizza making from Roberto and his world reknowned staff.
What I was most impressed when I did this interview was how friendly and happy, Roberto was. He allowed his customers to come right up to him while he was making pizza. He answered all of their questions. He took time for them. He shared all of his knowledge about pizza. And he did it with a smile on his face.
Roberto is truly an inspirational pizzaiolo. A great person, making great pizza. What a combination.
You can get more information about Robert’s Pizza School, here. The school will teach you not only how to make pizza but also how to make mozzarella.
Roberto Caporuscio is a true Legend of Pizza . He has passion and belief. He truly cares about his customers and his pizza.
Keste Pizzeria and Vino
271 Bleecker Street
New York, New York 10014
Another Pizza from Keste:
You can watch Roberto Working Dough, here.
The Pizza Promoter
Here is another great resource: