Roberto Caporuscio is in fact the chair of APN (Associazione Pizzaiuoli Napoletani/Neapolitan Pizza-makers Assoc.) in the United States, proof that at Kestè pizzas are made exactly as they should be. From the dough to hand-tossing, from the crust edge to a wood-burning oven, everything is precisely as Naples says it should be. The selection follows the same rules: pizzas with or without tomato (gluten-free also available) with the classic toppings, albeit with a few creative options; calzones, salads, caprese (sliced mozzarella and tomatoes), quattro formaggi pizza, macellaio pizzathe butcher pizza and a few delectable sfizi nibbles. Panini are also available at lunchtime. We reccomended focaccia barese, poza panino with two types of cheese, artichokes, zucchine.