The event was held at Keste Wall Street( 66 Gold Street NYC )Roberto Caporuscio newest location. Roberto was joined by Tony Gemignani, a 12 time pizza champion, cookbook author and restaurant owner from the West Coast.
Roberto said, “It’s important that the centuries-old art of Neapolitan pizza-making is preserved for generations to come. Tony and I have so much respect and passion for what we do and love to share it with others. While he’s (Tony) in town from the West Coast, we thought it would be fun to get together and offer pizza-lovers an evening of tasting and teaching.”
Roberto’s was topped with peas, prosciutto di Parma, pancetta, house made burrata and a drizzle of local honey. The pizza will be offered as a special at all of Roberto’s restaurants through November. Proceeds from sales will be donated to the American Red Cross’ Hurricane Irma relief fund.
Giorgia Caporuscio, Roberto’s daughter an award winning pizzaiola in her own right, made the Caporuscio version of the pizza.
Ready to eat