The Keste website<\/a> describes Robert’s journey:<\/p>\n“Roberto Caporuscio was born and raised on a dairy farm in Pontinia, about an hour\u2019s drive from Napoli where he first developed his culinary skills producing and selling cheese.<\/p>\n
It was, however, 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. <\/p>\n
Two years ago, Chef Roberto became President of APN (Associazione Pizzaiuoli Napoletani) and consultant to a variety of restaurants in Chicago, Denver, St Louis, and Madison \u2013 bringing his knowledge, experience and influence to a wider audience.”<\/p>\n
i was fortunate to be able to interview Robert recently at the Pizza Expo in Las Vegas. He discusses what it takes to be a legendary pizzaiolo. He talks about his experiences and his training. He also tells why he feels Keste has become so successful.<\/p>\n