Terracina-native Giorgia Caporuscio is the youngest and most talented pizzaiola chef in New York. Twenty-seven years old and daughter of a pizza icon, after garnering several pizza making accolades, Giorgia has opened her own space, Kestè on Wall Street. The refined restaurant boasts eight ovens and constitutes a New York state-recognized international Neapolitan-style pizza school. Giorgia’s pizzas are well-leavened, perfectly stretched and topped with fine quality ingredients. Our favourites were the fried pizzas and the pizza Kestè topped with tomato sauce, mozzarella di bufala, arugula, Parma ham and pecorino flakes. Flavours are generous and perfectly mixed, baking is sublime and slices support the topping to a T. The wine list is very good and spans labels form all over Italy.