{"id":4399,"date":"2017-09-30T01:00:16","date_gmt":"2017-09-30T05:00:16","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=4399"},"modified":"2017-09-28T22:14:40","modified_gmt":"2017-09-29T02:14:40","slug":"press-release-big-event-nyc","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/press-release-big-event-nyc\/","title":{"rendered":"Press Release; Big Event in NYC!"},"content":{"rendered":"

Note from Peter:\u00a0 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.<\/strong><\/em><\/p>\n

 <\/p>\n

Pizza Powerhouses Roberto Caporuscio and Tony Gemignani to Share Neapolitan Pizza-Making<\/strong>
\n Techniques and Tasting at Newest Kest\u00e9 Pizza and Vino Location<\/strong>
\n Collaborative Pizza Benefitting Hurricane Victims to be Unveiled<\/strong>
\n(NEW YORK, NY, SEPTEMBER 28, 2017) \u2014 Dynamic duos of the pizza world, Roberto Caporuscio and Tony
\nGemingani, will join forces to offer pizza fans an up close look at the art of Neapolitan pizza-making, along
\nwith a tasting of their crafty creations. The one of a kind pizza presentation is taking place 6:00PM on
\nOctober 19th at 66 Gold Street in the Financial District of New York City, home to the newest location of
\nfavorite pizza spot Kest\u00e9 Pizza and Vino.
\nPizza pros Caporuscio and Gemignani,<\/strong> two of the most renown names in the business, bring more than four
\ndecades of pizza knowledge to the helm. Caporuscio is one of the most highly regarded pizza chefs in the
\ncountry, and the subject of rave reviews from the media, often appearing on television, at prestigious culinary
\nevents, and making masterful creations for the covers of magazines. He serves as U.S. President of the
\nAssociation of Neapolitan Pizza Makers (APN), the elite Italian governing body teaching the 300-year-old art of
\nNeapolitan pizza making, and certifying adherence to authentic procedures. The maestro, who owns four
\nrestaurants in New York City, is also Founder of the Pizza Academy Foundation (PAF) in New York City, offering
\nNeapolitan pizza-making classes to both professionals and novices.
\nGemignani, a 12-time world pizza champion and multiple cookbook author, is a chef and owner of seventeen
\nrestaurants in Northern California and Las Vegas, and holds an impressive set of awards for his pizza-making
\nand tossing skills. He is proprietor of the International School of Pizza in San Francisco, where he certifies
\nchefs from around the globe, and is an official U.S. Ambassador of Neapolitan Pizza by the city of Naples, a
\nprestigious title only given to three people in the entire world.
\nSaid Caporuscio, \u201cIt\u2019s important that the centuries-old art of Neapolitan pizza-making is preserved for
\ngenerations to come. Tony and I have so much respect and passion for what we do and love to share it with
\nothers. While he\u2019s in town from the west coast, we thought it would fun to get together and offer pizza lovers
\nan evening of tasting and teaching.\u201d
\nDuring the event, a special pizza created by both Caporuscio and
\nGemignani, will be debuted and offered as a special through
\nNovember at Caporuscio\u2019s restaurants; all Kest\u00e9 Pizza and Vino
\nlocations and Don Antonio. Proceeds from the collaborative pizza,
\nwhich is topped with peas, prosciutto di parma, pancetta,
\nhousemade burrata, and drizzle of local honey, will be donated to
\nthe American Red Cross\u2019 Hurricane Irma relief fun.
\nAt the end of the evening, Gemignani will sign copies of his latest
\ncookbook for purchase, \u201cThe Pizza Bible\u201d, a comprehensive guide
\nto making delicious pizzeria-style pizza at home; covering nine
\ndifferent regional styles, including standards such as Neapolitan,
\nRoman, and Chicago, as well as pizza sub-specialties like St. Louis
\nand California.
\nAdmission to the event, which is open to the public, is $25 and by reservation only, Tel. 212.693.9030.<\/strong><\/p>\n

#
\nContact: Dana L Stott<\/strong>
\nDLS Public Relations
\nTel. 201.981.0463
\nDana@DLSPublicRelations.com
\nCaporuscio-Gemignani Collaborative Pizza.<\/p>\n

Kest\u00e9 Pizza and Vino is located at 66 Gold Street (off Fulton Street), New York, NY 10038. <\/strong>Hours of operation
\nare: Monday through Thursday, 10:30AM-3:30PM and 4:30PM-10:00PM, Friday through Sunday
\n12:00PM-11:30PM, Saturday 10:30AM-10:30PM, Tel. 212.693.9030. www.KestePizzeria.com. Other Kest\u00e9
\nlocations include 271 Bleecker Street in the West Village and 232 North 12th Street in Williamsburg, Brooklyn.
\nAbout Roberto Caporuscio<\/strong>
\nRoberto Caporuscio was born and raised on a dairy farm in Pontinia, Italy, an hour
\noutside of Naples, where he first developed his culinary skills producing and selling
\ncheese. However, it was in Naples, where Roberto went to study the art and craft of
\nNeapolitan pizza-making, with the most talented pizza masters. After training,
\nRoberto came to the United States opened several successful pizzerias, and
\nultimately settled in New York City in 2009 and established Kest\u00e9 Pizza and Vino
\non Bleecker Street, followed by Don Antonio, in Midtown in February 2012, and two
\nadditional Kest\u00e9 Pizza and Vino locations in Williamsburg, Brooklyn in December
\n2016, and in the Financial District April 2017.
\nRoberto has become one of the most highly praised pizza chefs amongst his peers
\nand the media, critically acclaimed \u201c#1 Pizza in New York\u201d by New York magazine,
\n\u201cBest Pizza\u201d in the state of NY by Food Network Magazine, and amongst the top 25
\n\u201cBest Pizza Places the US\u201d by Food and Wine. His pizzas have also graced the
\ncovers of Saveur and La Cucina Italiana magazines.
\nA passionate advocate of the Neapolitan Pizza Industry, Roberto serves as U.S.
\nPresident of the Association of Neapolitan Pizza Makers (APN), the elite Italian
\ngoverning body that teaches the 300 year old art of Neapolitan pizza-making, and certifies adherence to authentic
\nprocedures. The pizza maestro is the Proprietor of the Pizza Academy Foundation (PAF), and is called upon by numerous
\nrestaurants throughout the United States, for private consultations, and conducts an intensive, ten day Neapolitan pizzamaking
\ncourse at which he issues APN certification to aspiring Neapolitan pizza makers\/restaurateurs around the world.
\nAbout Tony Gemignani<\/strong>
\nTony Gemignani is the chef and owner of seventeen restaurants in Northern
\nCalifornia and Las Vegas and a 12-time world pizza champion. Born and raised in
\nFremont, California, he is the first and only Triple Crown winner for baking at the
\nInternational Pizza Championships in Lecce, Italy; and, his most prestigious title to
\ndate, is 2007 World Champion Pizza Maker at the World Pizza Cup in Naples, Italy,
\nwhere he was the first American and non-Neapolitan victor. Tony has also been
\ninducted three times into the Guinness Book of World Records for creating the
\nworld\u2019s largest pizza, for accomplishing the most consecutive rolls across the
\nshoulders, a unique pizza dough throwing trick, and for creating the world’s
\nlongest pizza in 2017.
\nTony is president of the World Pizza Champions, and an official U.S. Ambassador of
\nNeapolitan Pizza by the city of Naples, a prestigious title only given to three people
\nin the entire world. He is also the first Master Instructor in the United States from
\nthe Scuola Italiana Pizzaioli and is the proprietor of the International School of
\nPizza where he certifies chefs from around the world.
\nTony has appeared on a number of popular shows, including taking home the gold
\nmedal at the Food Network Pizza Champions Challenge. In an effort to share his talent and passion with aspiring
\nconnoisseurs, Tony collaborated with acclaimed cookbook writer, Diane Morgan, on his first cookbook PIZZA. Following
\nthe success of PIZZA, he wrote Tony and the Pizza Champions and most recently, The Pizza Bible, the definitive book on
\npizza.
\nAbout Kest\u00e9 Pizza and Vino Gold Street<\/strong>
\nThe newest location of Kest\u00e9 Pizza and Vino, 66 Gold Street in the Financial District of New York City, opened April 2017.
\nCombining historic architectural elements such as aged woods, ceramics from the Amalfi Coast, carved Lecce stone (a
\nunique limestone from Italy\u2019s Apulia region), brick and copper details, the 150 seat restaurant emulates the style of
\ntraditional Neapolitan pizzerias from the 1800s. At Kest\u00e9, which means \u201cthis is it\u201d<\/em> in Neapolitan dialect, pizza fans can
\nindulge in an expansive assortment of more than 60 traditional and creative wood-fired Neapolitan pies crafted from the
\nfinest ingredients, including homemade mozzarella. In addition to several red, white, fried and specialty pizzas, the menu
\nalso showcases an assortment of gluten free pizzas, and several vegetarian\/vegan options. The full-service bar, features a
\nlist of carefully selected Italian wines and beers, as well as specialty cocktails. Tel. 212.693.9030.<\/strong>
\nwww.KestePizzeria.com
\n# # #<\/p>\n","protected":false},"excerpt":{"rendered":"

Note from Peter:\u00a0 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 Kest\u00e9 Pizza and Vino Location Collaborative Pizza Benefitting Hurricane Victims to be Unveiled…Read More…<\/a><\/p>\n","protected":false},"author":348,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[463,144,66],"class_list":["post-4399","post","type-post","status-publish","format-standard","hentry","category-s3-peters-blog","tag-keste-c","tag-roberto-caporuscio","tag-tony-gemignani"],"acf":[],"yoast_head":"\nPress Release; Big Event in NYC! - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/press-release-big-event-nyc\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Press Release; Big Event in NYC! - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"Note from Peter:\u00a0 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. 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