Ravintola
Kesté Pizza & Vino
45 paikallista suosittelee,
Vihjeitä paikallisilta
A newbie but a goodie on the NYC pizza scene. Pizza del Re is a personal favorite.
If anyone can claim to be an expert on Neapolitan pizza, it’s Keste’s Roberto Caporuscio: As president of the U.S. branch of the Associazione Pizzaiuoli Napoletani, he’s top dog for the training and certification of pizzaioli (a former dairy farmer and mozzarella maker, he’s also intimately familiar with that most essential cheese). In addition to all the hallmarks of the Neapolitan product—San Marzano tomatoes, doppio zero flour, a scorching-hot wood-burning oven—Caporuscio uses a slow-speed mixer to work his dough. Then, he gently stretches it into a round with his hands, since it’s far too soft for tossing.
If anyone can claim to be an expert on Neapolitan pizza, it’s Keste’s Roberto Caporuscio: As president of the U.S. branch of the Associazione Pizzaiuoli Napoletani, he’s top dog for the training and certification of pizzaioli (a former dairy farmer and mozzarella maker, he’s also intimately familiar…
Ainutlaatuista tekemistä lähistöllä
Paikalliset asukkaat suosittelevat myös
Sijainti
77 Fulton Street
New York, NY