(NEW YORK, NY, JUNE 11, 2012) -Wildly popular pizza restaurant, Kesté Pizza and Vino, isrelaunching on June 14, 2012 with several novel and exciting changes. Since it’s inception in March2009, the Greenwich Village hot-spot, quickly became one of New York’s preeminent pizzerias, dueto the delectable authentic Neapolitan pies made by bona fide pizza Chef Roberto Caporuscio.
Said Caporuscio, “I’ve been in the United States since 1999, but to come to New York was a dream. I’ve been very fortunate to create something special at Kesté, but I’m always looking to improve. My customers are my inspiration, and I want them to have the best experience possible at my restaurants. We’ve made some changes that I hope will make Kesté even better.”
One of the most pivotal changes sure to delight pizza aficionados, is a new menu, boasting all ofKesté’s previous offerings, plus several additional appetizers, salads and paninis, and most notably, 17 new pizzas. Pizza worshippers can sink their teeth into an expansive assortment of 43 wood- fired pies, including red pizzas, white pizzas, stuffed pizzas, speciality pizzas and calzones. Gluten- free varieties will be served daily, rather than only on Monday and Tuesday, as previously offered.
New stand-out pies from the pizza mecca include:
“Vesuvio” -pizza filled with fresh ricotta, homemade mozzarella and salami, toppedwith baked Italian ham, homemade mozzarella, mushrooms, artichokes, tomatosauce and basil. “Noci e Zucchini” -a specialty white pizza, crafted from imported smoked buffalo mozzarella, cream of walnut, zucchini, basiland extra virgin olive oil. “Racchetta” – racquet shaped pizza with aricotta and mushroom-filled handle, toppedwith imported buffalo mozzarella, mixed vegetables, pecorino romano, basil and extravirgin olive oil.
Also expanded, is Kesté’s wine list, whichhas tripled in size, featuring various winesfrom regions throughout Italy, including a2008 Girolamo Russo Etna Rosso from Sicily, and a 2006 Ronchi di Cialla Schioppettinofrom the Friuli-Venezia Giulia area.
Beer offerings have also increased to include nine different Italian varieties and Bard’s gluten-free craft beer.
Pizza fans can enjoy Kesté’s offerings in an updating setting, which includes freshlypainted sunny yellow walls, new chairs andlighting.
The new team at Kesté led by Chef/Owner Roberto Caporuscio, also includes Sandra Manzella, Partner, and Alessandro Malpassi, Partner/General Manager. Following in her father’s footsteps, isGiorgia Caporuscio, who also serves as one of the restaurant’s pizza makers.
Caporuscio’s masterful creations are now available via delivery to homes and businesses within afive block radius of the Kesté, with an increased distance planned for the near future.
Kesté Pizza and Vino is located at 271 Bleeker Street (at Morton Street), New York, NY 10014. Hoursof operation are: Monday through Thursday, 12:00PM-3:30PM and 5:00PM-11:00PM, Friday12:00PM-11:30PM, Saturday 12:30PM-11:30PM and Sunday 12:30PM–10:30PM. Tel. 212.243.1500, www.KestePizzeria.com.
About Roberto Caporuscio
Roberto Caporuscio was born and raised on a dairy farm in Pontinia, Italy, an hour outside of Naples, where hefirst developed his culinary skills producing and selling cheese. However, it was in Napoli, the birthplace ofpizza, where Mr. Caporuscio went to study the art and craft of this culinary delight with the most talentedNeapolitan pizza masters, including Antonio Starita. After training with the best, he came to the United Stateswhere he opened several successful pizzerias, and ultimately settled in New York City, and established KestéPizza & Vino, in March 2009, followed by Don Antonio by Starita, in February 2012.
Each endeavor brought critical acclaim from the culinary industry, and Caporuscio quickly became one of themost highly praised pizza chefs amongst his peers, as well as the subject of rave reviews in the media. Hismany testimonials include being penned “#1 Pizza in New York” by New York magazine, “Best Pizza” in thestate of NY by Food Network Magazine, and amongst the top 25 “Best Pizza Places the US” by Food and Winemagazine.
Caporuscio is a passionate advocate of the Neapolitan Pizza Industry, who currently serves as US President ofthe Association of Neapolitan Pizzaiuoli (APN -Association of Neapolitan Pizza Makers), the Italian governingbody that teaches the 150 year old art of Neapolitan pizza making, and certifies adherence to authenticprocedures. The pizza maestro is called upon by many restaurants throughout the US, for privateconsultations, and conducts an intensive $4,500, 10 day Neapolitan pizza-making school, at which he issuesAPN certification to aspiring Neapolitan pizza makers/restauranteurs around the world.
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