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July29

Famoso Neapolitan Pizza – An Evening with Roberto Caporuscio

Roberto Capourscio is a world renowned Neapolitan Pizzaiuoli. He has founded Kesté Pizza & Vino and Don Antonio by Starita, both of which have received awards for “#1 Pizza in New York” as rated by New York Magazine. Join Roberto as he teams up with Famoso Neapolitan Pizzeria in…

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July19

The Gluten-Free Gourmet

Those who suffer from celiac disease and wheat allergies have largely been relegated to the sidelines of the Great Neapolitan Pizza Craze. To the rescue comes Roberto Caporuscio of Kesté Pizza & Vino, who this week adds three special pies to the menu, all made with Caputo gluten-free flour (a combination of rice starch, cornstarch, potato
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July19

From The Test Kitchen: The Best Flour for Making Pizza

People will always argue about whether it’s possible to make a great tasting pizza in a home oven, without the thousand-degree infernos blazing inside the best pizzerias. For the record, we think it’s absolutely doable, and time to move on to the next question: is it true that the type of flour you use is
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July19

NRA 2013: Caputo selected as one of Pat Cobe’s coolest things

Lots of new products were introduced on the exhibit floor of the NRA Show last week. A few stood out during my travels from booth to booth, and I also came across some cool things outside of McCormick Place:   Sid Wainer’s booth always seems like a welcome green oasis on the show floor, with
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