Acunto Forni | Napoli

A perfect oven that reflects the classic Neapolitan taste and the rustic beauty typical of genuineness: it is the oven of the pizzeria Kesté, pizza and wine, from New York under the splendid direction of Master Pizzaiolo, Roberto Caporuscio.

Roberto Caporuscio and his splendid direction by Kesté

Roberto Caporuscio started his authentic pizza making skills straight from the source: Italy. Roberto was born and raised in a dairy in Pontinia, Italy, where he first developed his cooking skills by producing and selling cheese.

It was, however, in Naples, the birthplace of pizza, where he went to study art and craftsmanship of Neapolitan pizza with the most talented masters pizza makers, including Antonio Starita. After training with the best, he founded 2 successful pizzerias in Pittsburgh, Pennsylvania, then A Mano at Ridgewood, New Jersey and finally in New York City in 2009, when it opened Kesté Pizza & Vino in Bleecker Street, followed by Don Antonio in Midtown in February 2012.

A passionate supporter of the Neapolitan pizza industry, Roberto is the American president of PAF Pizza Academy Foundation, the elite Italian governing body that teaches the thirty-year art of Neapolitan pizza and certifies adherence to authentic procedures.

Currently, Roberto is president and owner of Keste Pizza & Vino , where he teaches the art of cheese production at the pizza school of the >Headquarters of Fulton.

I forni Gianni Acunto di New York

I nostri forni non potevano non rispecchiare la fierezza e la grandezza di personalità travolgenti ed emozionanti come quelle di Roberto Caporuscio e di sua figlia, Giorgia Caporuscio, che ha seguito magistralmente le orme del papà.

Ecco le caratteristiche tecniche dei forni impiegati per Kesté: 

  1. Forno Vesuvio: in piastrella bronzo, GAV 120 a legna
  2. Forno Circolare: in piastrella rossa, GAC 120 a legna
  3. Forno a Gas: in piastrelle bronzee,rosse e nere, GAA a gas

Gallery