Press Release; Big Event in NYC!
Note from Peter: This came in yesterday so I thought I’d share it with all of you. Roberto and Tony are good friends of Pizza Quest and this is a great cause. If you go, please say hi for me.
Pizza Powerhouses Roberto Caporuscio and Tony Gemignani to Share Neapolitan Pizza-Making
Techniques and Tasting at Newest Kesté Pizza and Vino Location
Collaborative Pizza Benefitting Hurricane Victims to be Unveiled
(NEW YORK, NY, SEPTEMBER 28, 2017) — Dynamic duos of the pizza world, Roberto Caporuscio and Tony
Gemingani, will join forces to offer pizza fans an up close look at the art of Neapolitan pizza-making, along
with a tasting of their crafty creations. The one of a kind pizza presentation is taking place 6:00PM on
October 19th at 66 Gold Street in the Financial District of New York City, home to the newest location of
favorite pizza spot Kesté Pizza and Vino.
Pizza pros Caporuscio and Gemignani, two of the most renown names in the business, bring more than four
decades of pizza knowledge to the helm. Caporuscio is one of the most highly regarded pizza chefs in the
country, and the subject of rave reviews from the media, often appearing on television, at prestigious culinary
events, and making masterful creations for the covers of magazines. He serves as U.S. President of the
Association of Neapolitan Pizza Makers (APN), the elite Italian governing body teaching the 300-year-old art of
Neapolitan pizza making, and certifying adherence to authentic procedures. The maestro, who owns four
restaurants in New York City, is also Founder of the Pizza Academy Foundation (PAF) in New York City, offering
Neapolitan pizza-making classes to both professionals and novices.
Gemignani, a 12-time world pizza champion and multiple cookbook author, is a chef and owner of seventeen
restaurants in Northern California and Las Vegas, and holds an impressive set of awards for his pizza-making
and tossing skills. He is proprietor of the International School of Pizza in San Francisco, where he certifies
chefs from around the globe, and is an official U.S. Ambassador of Neapolitan Pizza by the city of Naples, a
prestigious title only given to three people in the entire world.
Said Caporuscio, “It’s important that the centuries-old art of Neapolitan pizza-making is preserved for
generations to come. Tony and I have so much respect and passion for what we do and love to share it with
others. While he’s in town from the west coast, we thought it would fun to get together and offer pizza lovers
an evening of tasting and teaching.”
During the event, a special pizza created by both Caporuscio and
Gemignani, will be debuted and offered as a special through
November at Caporuscio’s restaurants; all Kesté Pizza and Vino
locations and Don Antonio. Proceeds from the collaborative pizza,
which is topped with peas, prosciutto di parma, pancetta,
housemade burrata, and drizzle of local honey, will be donated to
the American Red Cross’ Hurricane Irma relief fun.
At the end of the evening, Gemignani will sign copies of his latest
cookbook for purchase, “The Pizza Bible”, a comprehensive guide
to making delicious pizzeria-style pizza at home; covering nine
different regional styles, including standards such as Neapolitan,
Roman, and Chicago, as well as pizza sub-specialties like St. Louis
Admission to the event, which is open to the public, is $25 and by reservation only, Tel. 212.693.9030.
Contact: Dana L Stott
DLS Public Relations
Caporuscio-Gemignani Collaborative Pizza.
Kesté Pizza and Vino is located at 66 Gold Street (off Fulton Street), New York, NY 10038. Hours of operation
are: Monday through Thursday, 10:30AM-3:30PM and 4:30PM-10:00PM, Friday through Sunday
12:00PM-11:30PM, Saturday 10:30AM-10:30PM, Tel. 212.693.9030. www.KestePizzeria.com. Other Kesté
locations include 271 Bleecker Street in the West Village and 232 North 12th Street in Williamsburg, Brooklyn.
About Roberto Caporuscio
Roberto Caporuscio was born and raised on a dairy farm in Pontinia, Italy, an hour
outside of Naples, where he first developed his culinary skills producing and selling
cheese. However, it was in Naples, where Roberto went to study the art and craft of
Neapolitan pizza-making, with the most talented pizza masters. After training,
Roberto came to the United States opened several successful pizzerias, and
ultimately settled in New York City in 2009 and established Kesté Pizza and Vino
on Bleecker Street, followed by Don Antonio, in Midtown in February 2012, and two
additional Kesté Pizza and Vino locations in Williamsburg, Brooklyn in December
2016, and in the Financial District April 2017.
Roberto has become one of the most highly praised pizza chefs amongst his peers
and the media, critically acclaimed “#1 Pizza in New York” by New York magazine,
“Best Pizza” in the state of NY by Food Network Magazine, and amongst the top 25
“Best Pizza Places the US” by Food and Wine. His pizzas have also graced the
covers of Saveur and La Cucina Italiana magazines.
A passionate advocate of the Neapolitan Pizza Industry, Roberto serves as U.S.
President of the Association of Neapolitan Pizza Makers (APN), the elite Italian
governing body that teaches the 300 year old art of Neapolitan pizza-making, and certifies adherence to authentic
procedures. The pizza maestro is the Proprietor of the Pizza Academy Foundation (PAF), and is called upon by numerous
restaurants throughout the United States, for private consultations, and conducts an intensive, ten day Neapolitan pizzamaking
course at which he issues APN certification to aspiring Neapolitan pizza makers/restaurateurs around the world.
About Tony Gemignani
Tony Gemignani is the chef and owner of seventeen restaurants in Northern
California and Las Vegas and a 12-time world pizza champion. Born and raised in
Fremont, California, he is the first and only Triple Crown winner for baking at the
International Pizza Championships in Lecce, Italy; and, his most prestigious title to
date, is 2007 World Champion Pizza Maker at the World Pizza Cup in Naples, Italy,
where he was the first American and non-Neapolitan victor. Tony has also been
inducted three times into the Guinness Book of World Records for creating the
world’s largest pizza, for accomplishing the most consecutive rolls across the
shoulders, a unique pizza dough throwing trick, and for creating the world’s
longest pizza in 2017.
Tony is president of the World Pizza Champions, and an official U.S. Ambassador of
Neapolitan Pizza by the city of Naples, a prestigious title only given to three people
in the entire world. He is also the first Master Instructor in the United States from
the Scuola Italiana Pizzaioli and is the proprietor of the International School of
Pizza where he certifies chefs from around the world.
Tony has appeared on a number of popular shows, including taking home the gold
medal at the Food Network Pizza Champions Challenge. In an effort to share his talent and passion with aspiring
connoisseurs, Tony collaborated with acclaimed cookbook writer, Diane Morgan, on his first cookbook PIZZA. Following
the success of PIZZA, he wrote Tony and the Pizza Champions and most recently, The Pizza Bible, the definitive book on
About Kesté Pizza and Vino Gold Street
The newest location of Kesté Pizza and Vino, 66 Gold Street in the Financial District of New York City, opened April 2017.
Combining historic architectural elements such as aged woods, ceramics from the Amalfi Coast, carved Lecce stone (a
unique limestone from Italy’s Apulia region), brick and copper details, the 150 seat restaurant emulates the style of
traditional Neapolitan pizzerias from the 1800s. At Kesté, which means “this is it” in Neapolitan dialect, pizza fans can
indulge in an expansive assortment of more than 60 traditional and creative wood-fired Neapolitan pies crafted from the
finest ingredients, including homemade mozzarella. In addition to several red, white, fried and specialty pizzas, the menu
also showcases an assortment of gluten free pizzas, and several vegetarian/vegan options. The full-service bar, features a
list of carefully selected Italian wines and beers, as well as specialty cocktails. Tel. 212.693.9030.
# # #
Recent Articles by Peter Reinhart
- Look for me in Atlantic City Sept. 25 and 26
- Webisode, Part Two: The Bacon and Egg Pizza
- New Webisode: Peter’s Neapolitan Pizza Dough turned into a Bacon and Egg Pizza, Part One
- Upcoming classes and events, and Bread Symposium Highlight reels
- New Webisode: Anthony Mangieri, part 6
- Bread Symposium recap coming soon
Pizza Quest Info
Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.
...and other books by Peter Reinhart, available on Amazon.com