Quattro Mani: A Neapolitan Pizza Guest Chef Series
Get ready pizza lovers! From May 19 to 23, we're inviting local Neapolitan pizzaioli (pizza chefs) to cook up their finest Napoli-style pizzas at Eataly NYC Downtown.
WHAT IS 'QUATTRO MANI'?
Meaning "four hands" in Italian, Quattro Mani is our guest pizza chef series. For one night only, each guest pizzaiolo will prepare their creation behind our counters at La Pizza & La Pasta restaurant. Then, throughout the evening, we'll serve a mini version of their pizza alongside a special mini pizza made by our pizza partners, Rossopomodoro (hence the name "quattro mani"). You'll get to taste each one and experience the craft behind some of the best Neapolitan pizza experts in New York City!
GUEST CHEF LINE-UP
Chef Roberto Caporuscio | Keste
Wednesday, May 22 from 5-8 p.m.
Roberto Caporuscio began his authentic pizza-making skills straight from the source – Italy. Roberto was born and raised on a dairy farm in Pontinia, Italy where he first developed his culinary skills producing and selling cheese. It was, however, in Napoli, the birthplace of pizza, where he went to study the art and craft of Neapolitan pizza with the most talented pizza masters. After training with the best, he established two successful pizzerias in Pittsburgh, PA, then A Mano in Ridgewood, NJ, and ultimately in New York City in 2009 when he opened Kesté Pizza & Vino on Bleecker Street, followed by Don Antonio in Midtown in February 2012.
Chef Caporuscio: Cetara
100% Italian Mozzarella di Bufala, a mixture of smoked and non-smoked cheese, zucchini, Cetara anchovies, stracciatella cheese, lemon zest, and fresh mint; created for Le Strade della Mozzarella 2019
Cosi Com’è Datterino Tomatoes four ways, Mozzarella di Bufala, Sicilian oregano, fresh basil, and Maldon sea salt
101 Liberty St., Floor 3 Map
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