Kesté Pizza & Vino Pizza

Kesté Pizza & Vino is one of New York City’s most beloved pizzerias, celebrated for its commitment to authentic Neapolitan pizza. Situated in Manhattan, Kesté has garnered a loyal following and critical acclaim for its perfectly crafted pies, inspired by the rich culinary traditions of Naples. This article explores how Kesté Pizza & Vino started, why it is considered one of the best pizzerias in the city, its journey to becoming a pizza destination, the story behind its success, the best pizzas to try, and its pricing structure.

How Kesté Pizza & Vino Started

Kesté Pizza & Vino was founded in 2009 by Roberto Caporuscio, an Italian pizzaiolo from Pontinia, a small town outside of Naples. With a deep-rooted passion for pizza-making that traces back to his childhood, Caporuscio honed his craft in Italy before bringing his skills to the United States. He was mentored by Antonio Starita, one of Naples’ most renowned pizza chefs and the owner of the iconic Pizzeria Starita.

Before starting Kesté, Caporuscio established himself as a leading figure in the pizza world by running successful pizzerias in Pittsburgh. His vision for Kesté—meaning “this is it” in Neapolitan dialect—was to create an authentic Neapolitan experience for New Yorkers. Every element, from the ingredients to the wood-fired ovens, was carefully chosen to replicate the taste of true Neapolitan pizza. With its grand opening in Manhattan’s West Village, Kesté quickly became a sensation, attracting locals, tourists, and food critics alike.

Why Kesté is the Best

Kesté’s reputation as one of the best pizzerias in New York is anchored in its dedication to tradition, quality ingredients, and the mastery of its craft. Several factors contribute to its acclaim:

1. Authentic Neapolitan Techniques: Kesté adheres to the strict guidelines of Neapolitan pizza-making, certified by the Associazione Verace Pizza Napoletana (AVPN). This certification ensures that the pizza is made following the standards set in Naples, using ingredients like Caputo 00 flour, San Marzano tomatoes, and mozzarella di bufala, all imported from Italy.
2. Handcrafted Pizzas: Every pizza at Kesté is handcrafted with a meticulous attention to detail. The dough is made fresh daily and allowed to ferment for at least 48 hours, resulting in a light, airy crust that’s both crisp and chewy.
3. High-Quality Ingredients: Kesté sources the finest ingredients from both Italy and local farms. This includes extra virgin olive oil, fresh basil, and a variety of Italian cured meats. The restaurant prides itself on the freshness and purity of its produce, ensuring that every bite is bursting with flavor.
4. Perfect Execution: The pizzas are cooked in a traditional wood-fired oven at 900°F for just 90 seconds. This method creates the signature charred, bubbly crust that is characteristic of Neapolitan-style pizza.
5. Master Pizzaiolo Roberto Caporuscio: As a master pizzaiolo, Caporuscio’s expertise elevates Kesté above its peers. His passion for the art of pizza-making and his commitment to preserving the integrity of Neapolitan pizza have made him a respected figure in the international pizza community.

How Kesté Became Popular

Kesté’s journey to becoming a New York City icon started with its rave reviews from food critics and word-of-mouth recommendations from pizza enthusiasts. Almost immediately after opening, the pizzeria was featured in numerous publications, including The New York Times, New York Magazine, and Eater NY. Critics praised the authenticity and quality of its pizzas, while its cozy, rustic ambiance made it a welcoming spot for pizza lovers.

The buzz around Kesté grew rapidly, and within a few months of opening, it was already considered one of the city’s top pizzerias. Caporuscio’s innovative approach, such as incorporating creative toppings and experimenting with seasonal ingredients, further distinguished Kesté in the crowded New York pizza scene. He also introduced gluten-free and vegan options, catering to a broader audience without compromising on quality.

Kesté’s popularity soared when it started hosting pizza-making classes and events. These classes, led by Caporuscio himself, provided pizza enthusiasts with a rare opportunity to learn from a master pizzaiolo. This initiative not only increased the pizzeria’s visibility but also solidified its status as a destination for pizza education and appreciation.

The Story Behind Kesté’s Success

The story of Kesté is a tale of passion, dedication, and authenticity. Caporuscio’s journey from a small town in Italy to the bustling streets of Manhattan is marked by his unwavering commitment to excellence. His philosophy is simple: to honor the traditions of his homeland while embracing the vibrant food culture of New York City.

Caporuscio’s expertise extends beyond the kitchen. He is a certified instructor for the AVPN and has trained countless aspiring pizzaiolos in the art of Neapolitan pizza-making. His influence on the American pizza scene is profound, with many of his students going on to open their own successful pizzerias.

Kesté’s story is also one of resilience and adaptation. Over the years, the pizzeria has weathered the challenges of the ever-evolving New York dining scene, maintaining its reputation for quality and consistency. Its expansion to new locations, such as Kesté Wall Street, allowed the brand to reach an even wider audience.

Best Pizzas to Try at Kesté

Kesté offers a diverse menu that showcases both classic and contemporary pizzas. Some of the must-try options include:

1. Margherita: A quintessential Neapolitan pizza featuring San Marzano tomatoes, mozzarella di bufala, fresh basil, and extra virgin olive oil. The simplicity of this pizza allows the quality of the ingredients to shine.
2. Regina Margherita: An elevated version of the Margherita, topped with smoked buffalo mozzarella, cherry tomatoes, and Pecorino Romano.
3. Diavola: For those who like a bit of heat, the Diavola is topped with spicy Italian salami, San Marzano tomatoes, mozzarella, and basil.
4. Pizza del Re: This luxurious pizza features black truffle spread, mozzarella di bufala, mushrooms, and extra virgin olive oil.
5. Montanara: A unique offering at Kesté, the Montanara is a lightly fried pizza topped with smoked mozzarella, basil, and tomato sauce. The frying adds an extra layer of flavor and texture, making it a standout dish.
6. Pizza alla Nutella: For dessert lovers, the Pizza alla Nutella, topped with hazelnut spread and powdered sugar, is the perfect sweet ending to a meal.

Pricing at Kesté Pizza & Vino

Kesté’s prices reflect the quality of its ingredients and the expertise involved in crafting each pizza. On average:

• Classic Pizzas: $15 – $20
• Specialty Pizzas: $18 – $25
• Dessert Pizzas: $12 – $15
• Appetizers and Salads: $10 – $15
• Wines by the Glass: $10 – $15
• Bottled Italian Wines: $40 – $80

The pricing is competitive for the area and offers good value considering the high quality of food and the overall dining experience.

Conclusion

Kesté Pizza & Vino is more than just a pizzeria; it’s a celebration of Neapolitan culinary heritage. With its authentic pizzas, inviting atmosphere, and the expertise of Roberto Caporuscio, it has established itself as a cornerstone of New York’s dining scene. Whether you’re a longtime pizza aficionado or a curious first-timer, Kesté promises a memorable experience that captures the essence of true Neapolitan pizza.

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