Word: pizzaiouli
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Dates: during 2009-2009
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...moment, Caporuscio is keeping his eye on the pies, but ultimately plans to offer 10-day, $4,000 pie-making courses for up-and-coming pizzaiouli. But until then, you'll have to make do with just being a customer of these new pizza pleasure dome, whose imagination and technique might actually outshine the competition back in Naples. "There are no shortcuts at work here," says Motorino's Palombino. "Pizza is now a far more serious food than it was in the past...
...Keste Pizza and Vino in the West Village, easily the most orthodox of the city's new pizzerias, there are no distracting desserts - just old-fashioned pizza and wine. Owner Roberto Caporuscio is not merely a chef - he's the president of the American chapter of the Associazone Pizzaiouli Napoletana, which trains and certifies master pizza-makers. Unsurprisingly, Keste's pizzas are all-Italian - tomatoes, cheeses and flour from the homeland, slid for a minute each into a 1,000-degree volcanic stone oven. There are 18 Keste pies in all - including the Keste, a proscuitto-loaded extravaganza doused with...
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