Kesté

Name: Kesté
Address: 77 Fulton St New York, New York City, US
Telephone: +1 2122431500

Master Pizzaiolo Roberto Caporuscio brings Naples to NYC with slow-fermented, wood-fired Neapolitan pizza and a standout gluten-free program.

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The story

Crafted with passion, served with love

Born in Naples, Perfected in New York

Kesté Pizza & Vino is the project of Roberto Caporuscio, a master pizzaiolo who arrived in the United States in 1999 and spent the following decade building toward a singular goal: bringing genuine Neapolitan pizza to New York City. He opened Kesté in 2009, and the restaurant has since earned recognition from Gambero Rosso — one of Italy's most authoritative food guides — a mark of credibility that few pizzerias in America can claim.

Caporuscio is no ordinary operator. He serves as President of the APN (Neapolitan Pizza Makers Association) and is widely regarded as an ambassador of Neapolitan pizza in America. His career is a straight line from craft to conviction: every decision at Kesté, from dough hydration to ingredient sourcing, runs through his hands and his standards.

The Method Behind Every Pie

The foundation is slow fermentation. Dough rises naturally over an extended period, developing the lightness and structural integrity that define a properly made Neapolitan pizza. Flour, tomatoes, mozzarella, and olive oil are all imported from Italy, chosen for purity and flavor rather than convenience. Each pizza is hand-stretched and baked to order — a process Kesté describes plainly as "obsession with simplicity."

The menu at the Fulton Street location spans classic white and red pies alongside more elaborate specials. Standouts include the Quattro Formaggi — imported buffalo mozzarella, gran cru pecorino, caciocavallo ragusano, Parmigiano, and crescenza — and the Montanara, a lightly fried dough base finished in the wood-fired oven with cherry tomatoes, fresh mozzarella, and ricotta. Italian specialities, salads, and traditional desserts round out a menu that goes well beyond pizza alone.

A Gluten-Free Program Done Seriously

At Kesté, gluten-free is treated as a full discipline, not an afterthought. Dedicated dough is prepared in a separate, certified space using premium gluten-free flours, with distinct ovens and utensils to ensure zero cross-contamination. The goal, as Caporuscio puts it, is the same airy texture and balanced flavor as the traditional version — and the kitchen holds itself to that standard across the entire menu, including appetizers, lasagna, and desserts.

More Than a Meal

Beyond daily service, Kesté offers hands-on pizza classes where guests learn the full Neapolitan process — from kneading to baking — guided by the restaurant's pizzaioli. Private events and catering are also available, with menus tailored to include gluten-free options throughout. It is the kind of place where the craft is genuinely on display, and where the recognition from guides like Gambero Rosso feels earned rather than incidental.

Recognition