Neapolitan Pizza, Demystified

Earlier this week, we heard that Kesté's Roberto Caporuscio is teaming up with Antonio Starita, proprietor of Naples' legendary Pizzeria Starita, to open Don Antonio, a Neapolitan pizzeria in Hell's Kitchen. Its birth is one that will doubtless be breathlessly anticipated by pizza fanatics, so perhaps it's no coincidence that Slice founder Adam Kuban has written a sort of What to Expect When You're Expecting guide to what customers will and won't find at a Neapolitan pizzeria. Minimal toppings, soupy pizza, DOC vs. DOP, and the one-pie-per-person rule are all covered, though judging by the enormous line we saw snaking out of Grimaldi's last night, perhaps a guide to surviving endless waits at Neapolitan pizzerias would be useful, too.

For more dining news, head to Fork in the Road, or follow us @ForkintheRoadVV.


Sponsor Content

Newsletters

All-access pass to the top stories, events and offers around town.

  • Top Stories
    Send:

Newsletters

All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >