header i-Italy

You chose: caputo

  • Kestè Pizzeria lancia a New York la "Pizza Popolare". "Sarò pure un pazzo, ma credo che questo prezzo rispetti la tradizione della pizza napoletana" spiega il pizzaiolo Robero Caporuscio che, insieme alla figlia Giorgia, sfida il mondo della ristorazione newyorkese.
  • “Pizza has morphed into many different varieties in the States. In Naples, it has never changed." Fred Mortari, a co-owner of A Mano in Ridgewood talks about the true Neapolitan pizza he makes. “The revolution in the U.S. now is ‘Let’s go back to authenticity.’” Plus: a few tips for home cooks who don’t want to invest in their own brick oven and aren’t as skilled as a certified pizzaiolo ...