Last week I received a text from Roberto Caporuscio of Keste Wall Street that he was making pizza with three other famous pizzaioliz that night. I had plans for dinner but as soon as dinner was over I jumped in a cab and arrived just time as Roberto was making a Tiella “pie” a speciality from the town of Gaeta.
The filling. Escarole, squid and black olives.
Ready for the oven.
Roberto shaving truffles on the Tiella– this would never happen in Gaeta.
The finished Tiella.
John Arena made a pizza from an American flour that he developed.
Roberto made a Roman style pizza.
The finished Roman pizza. Better than in Rome
Vincent Rotolo
The other Pizzaioli were Nino Coniglio and Vincent Rotolo.
New York Style Pizza or Detroit Style. Depends on where you live
Square Pizza Sicilian style – The best of this style I ever tasted!
An evening of great pizzaioli making great pizzas at Keste! I only wish I had gotten there earlier to taste all of them.
Right, that does it, when you come over next time, we shall go to Gaeta and eat some tiella right there!
OK!