Chef Roberto Caporuscio of Don Antonio Pizza - Biography

New York, NY

July 2012

Born and raised on a dairy farm in Pontinia, Italy, Roberto Caporuscio first developed culinary skills producing and selling cheese. It was in Naples, however—the birthplace of pizza just an hour away from his hometown—where Caporuscio went to study the art and craft of the pizzaiolo. After learning all things Neapolitan, among some of the best pizza makers in the world, Caporuscio came to the United States and opened several successful pizzerias. Ultimately—inevitably?—he settled in New York, a city with a pizza obsession, if not a pizza legacy, to rival Naples.

Caporuscio opened Kesté Pizza & Vino in March 2009, followed by Don Antonio by Starita in February 2012. Both endeavors earned Caporuscio critical acclaim and devoted fans. New York Magazine designated his as the “#1 Pizza in New York,” as well as “Best Pizza” in the state and one of the top 25 “Best Pizza Places in the U.S.” from Food Network Magazine.

Now a master in his own right, Caporuscio is a passionate advocate of the Neapolitan pizza industry. He currently serves as U.S. president of the Association of Neapolitan Pizzaiuoli (APN), an Italian governing body that teaches the 150-year-old art of Neapolitan pizza-making and certifies adherence to authentic procedures. When he’s not overseeing his own successful restaurants, Caporuscio is called upon by many restaurants throughout the country for consultations. He also conducts an intensive 10-day Neapolitan pizza-making school, offering APN certification to aspiring cooks looking to bring the craft of pizza to the world.