An ex-cop opens a pizzeria that starts to get lots of buzz. He learns his craft well.
He uses fresh Parmigiano Reggiano – 1 Pound
in his sauce (OK, gravy). This is the secret to making his incredible base for his pizza. Located just 1 1/2 miles from Times Square this pizzeria is one to watch. Doug Greenwood, explains the 28-month-aged Parmigiano Reggiano is the real secret. And a wheel of 28-month-aged Parmigiano Reggiano can cost about $1,000 bucks. Doug says that in order to have the name Parmigiano Reggiano , it needs to be certified.
They serve several different types of pizza. Each one is unique, and each one is very, very good.
Having a slice of pizza here is like heaven on earth!
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
