San Marzano tomatoes, buffalo mozzarella flash-frozen in Campagna, Italy before shipping to New York, sea salt, volcanic stone heated to one thousand degrees: these are just some of the necessary ingredients for a true Italian pie at Keste Pizza & Vino. And this attention to authentic detail is working, as the newest contender for the best slice in New York, it has already ranked #1 on NY Mag’s list of NYC’s Top Pie.
Keste Pizza & Vino offers over twenty pizza pies ranging in price from $9 to $19 with striking toppings such as imported cooked ham, butternut squash cream and truffle spread. Once the order is placed and the toppings are spread over the dough, pizzas cook in just one minute thanks to the thousand degree oven.
Chef-owner Roberto Caporuscio is a traditionalist when it comes to making his twelve-inch Neapolitan pies. With an oven that was made by artisans flown in from Naples, Keste Pizza & Vino is the newest contender for the legendary New York slice status, even if it is through and through Italian. The name sake pie has tomatoes, buffalo mozzarella, prosciutto di parma, arugola, gran cru and extra virgin olive oil. And for the purist there is always the simple elegance and perfection that is the equally popular Margherita.