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Behind the Pizza Peel: Roberto Caporuscio

keste pizza


Behind the Pizza Peel is a profile series I’ve been wanting to put together for years. Its goal is to reveal the warm–and sometimes wild–personalities that create America’s favorite food on a daily basis.


Who are the people behind the pizzas, and what made them choose a pizza peel over a briefcase? What’s their inspiration and what keeps them going? We find out in this ongoing series.
Behind the Pizza Peel: Roberto Caporuscio
Roberto Caporuscio, credit: Keste Pizza & Vino
Pizzerias:
Kesté Pizza & Vino, New York, NY
Don Antonio by Starita, New York, NY

Age: 55
Years in Pizza Biz: 18
Favorite Hobbies outside of Pizza: Travel & Photography
The Pizza Insider: Why did you choose to go into the pizza business and what do you enjoy most about it?
Roberto Caporuscio: Pizza is one of my favorite foods and I love interacting with customers. We follow the traditions and methods of the 300-year-old art of Neapolitan pizza making. When I serve a pizza, I’m bringing a piece history to the table. That makes me very proud.
The Pizza Insider: Looking back on your original pizza goals, how do they match, or differ from, where you are today?
Roberto Caporuscio: I’ve far exceeded my expectations. When I think back to when I started, I never imagined owning two pizzerias in New York City, the greatest city in the world. And to partner with my great friend and mentor, Antonio Starita, at Don Antonio by Starita, it’s a dream come true.
Through my consulting and pizza making school APN America (Association of Neapolitan Pizza Makers America), I’ve been able to spread the word of Neapolitan pizza making and teach our craft to people from all over the world. This is a big part …read more

Source:: The Pizza Insider