About Don Antonio by Starita
World-renowned Neapolitan pizza chefs, Roberto Caporuscio of the wildly popular Kesté Pizza & Vino in New York City, and his maestro, Antonio Starita, third generation owner of one Naples’ oldest and most revered pizzerias, Pizzeria Starita a Materdei, have joined forces to bring authentic Neapolitan pizza to Midtown Manhattan at Don Antonio by Starita.
Located at 309 West 50th Street in New York City, Don Antonio by Starita is where pizza fans can indulge in an expansive assortment of 50 traditional and creative, wood-fired Neapolitan style pies, crafted from the finest ingredients, including homemade mozzarella. Highlights include a selection of pizze fritte (lightly fried pizza), such as the “Montanara Starita”, which is flash-fried pizza dough topped with signature Starita tomato sauce and imported smoked buffalo mozzarella, finished in the wood burning oven. This is a combination and technique first created by Antonio Starita over ten years ago and is now emulated by many pizza makers today. In addition to several red, white and specialty pizzas, the menu also showcases an assortment of gluten free pizzas, as well as several vegetarian and vegan options.
Open daily for lunch and dinner, the restaurant also includes a full-service bar featuring a list of carefully selected Italian wines and beers, as well as specialty cocktails.
Since its debut on February 7, 2012, Don Antonio by Starita has garnered much praise from the media, including the title of “Best Pizza in New York” by New York Magazine.
About Roberto Caporuscio
Roberto Caporuscio was born and raised on a dairy farm in Pontinia, Italy, an hour outside of Naples, where he first developed his culinary skills producing and selling cheese. It was, however, in Napoli, the birthplace of pizza, where Mr. Caporuscio went to study the art and craft of this culinary delight with the most talented Neapolitan pizza masters, including Antonio Starita. After training with the best, he opened two successful pizzerias in Pittsburgh, PA, followed by A Mano in Ridgewood, NJ and Kesté Pizza & Vino in New York City, both in March 2009.
Each endeavor brought critical acclaim from the culinary industry; and Caporuscio quickly became one of the most highly praised pizza chefs amongst his peers, and the subject of rave reviews in the media. His many testimonials include Kesté penned “#1 Pizza in New York” by New York magazine and “Best Pizza” in the State of New York by Food Network Magazine.
Caporuscio currently serves as US President of the Associazione Pizzaiuoli Napoletani (APN – Association of Neapolitan Pizza Makers), and is called upon by many restaurants throughout the country for private consultations. The pizza maestro also conducts an intensive $4,500, ten day pizza-making school, at which he teaches the 150 year old art of crafting Neapolitan pizza, and issues APN certification to aspiring Neapolitan pizza makers/restauranteurs around the world.
About Antonio Starita
Born to a family of pizza makers in Naples, Italy, Antonio Starita began crafting pizza at the early age of 12, under the watchful eye of his parents and grandparents. Today, Mr. Starita is a third generation owner of one of Naples’ oldest and most revered pizzerias, Pizzeria Starita a Materdei, established in 1901.
During Starita’s proprietorship, Pizzeria Starita has flourished to be become one of the preeminent pizza spots in Naples, a city which houses thousands of pizzerias. Attracting huge crowds from locals to the social elite and star soccer players, fans often wait two hours to indulge in Mr. Starita’s masterful creations.
Regarded as an icon in the Neapolitan Pizza Industry, during his distinguished career, Starita has enjoyed many accolades, including his restaurant immortalized in Sophia Loren’s film, “Oro di Napoli”, and selected as lead delegate called on by the Vatican to present “pizza” to Pope John Paul II.
Maestro Starita is an ardent advocate of the Neapolitan Pizza Industry, and he serves as Vice President of the Association of Neapolitan Pizzaiuoli (APN – Association of Neapolitan Pizza Makers), the Italian governing body that teaches the art of Neapolitan pizza making and certifies adherence to authentic procedures. He travels the globe to communicate the word of pizza Napoletana, sharing his undying passion, vast knowledge, experience, and influence to a worldly audience.