Giorgia Caporuscio's guest appearances

Giorgia Caporuscio

The NotAFoodie Podcast

Roland's Food Court

Brian Koppelman

Roy Choi

Tom Segura

Matt Rodbard

Phil Rosenthal

Anthony Bourdain

Tom Papa

Charles Smith

Alex Guarnaschelli

Lidia Bastianich

Lori Gottlieb

Patti LaBelle

David Chang

Ricky Gervais

Candice Kumai

OwlTail

Chai Mishra

And We’re Back! Season 3 Premiere: CLAWSZN, Chai Mishra, Giorgia Caporuscio  by Mike Miranti After a very long 3 month hiatus (sans North Fork Summit), Tom and I got back into the lab to record 2 incredible interviews and had a Skype call to catch up on our summers. My catchup was pretty quick. I moved even further uptown, but now I have a dishwasher and a kitchen island so no more complaining about cooking in my apartment. I also penned this article which got over 3.2 clicks in a week. If you haven’t seen it I would really appreciate if you could take an extra 5 minutes and read it  Tom and his family took an incredible trip out to Australia to see The Great Barrier Reef and eat all the seafood that the entire continent had to offer. His favorite was a bar and restaurant run by the local lifeguards as a way to self-fund; a low key spot right on the beach with great prices and vibes. #CLAWSZN Spiked Seltzers took the world by storm this summer. White Claw, in particular, flexed their branding/marketing genius because they were everywhere this summer. The sparkling malt beverage has great bubbles and light and refreshing flavor, they also weigh in at 5% so these guys do the same damage as a Bud Light. You couldn’t go to a single party this summer without seeing some sort of boozy seltzer. Four Loko even got in on it and photoshopped their own 14% one just to see how people would react, and obviously twitter fell in love with the idea. (Editors note: Call me an old man, but I still don’t get the whole concept of getting drunk on flavored water- Tom) Chai Mishra and Move Two weeks ago while scrolling through Instagram I saw an ad for an entirely online Supermarket called Move. I checked out the website and was very impressed with what I saw. Move is an entirely transparent Supermarket disruptor who is sourcing the highest quality products from all over the world and selling them for 30% less than other retailers. They also have such an open dialogue with their customers that the CEO gives out his cell phone number for your to text him, so I obviously did.  “Hey Chai, I’m all in on Move. Would you like to come on my food culture podcast?” was literally all it took to book him on to our show. I’m so glad he did because he was great to talk to and I learned so much more about the product. We try not to do many phone interviews because of the sound quality and overall feel but this is a must-listen. If you like what NotAFoodie is about, you are going to like what Move is about and will want to be an early adopter of theirs. Check out their Kickstarter (Editor’s note- In the interest of full transparency, I am a Kickstarter investor on this product. Mike sent the link and I immediately invested. I love the idea) Giorgia Caporuscio and the NYC Pizza Festival Giorgia Caporuscio, The Queen of Neapolitan Pizza, is the Master Pizzaiolo of both Keste Pizza and Vino locations and Don Antonio all located in Manhattan. She stopped by the studio to talk to us about Neapolitan Pizza, how to make and ferment Pizza Dough at home, and the classes that she teaches at Keste. The 2nd Annual Pizza Festival is this weekend on October 5th and 6th. Giorgia, Tom, and I will all be there. This free festival is a bridge between Naples and New York. After you get there you can buy tickets for Pizza and Wine, VIP Options are also available. Check it out here   Q6CZC2xfRaTH6zltRS2I

And We’re Back! Season 3 Premiere: CLAWSZN, Chai Mishra, Giorgia Caporuscio by Mike Miranti After a very long 3 month hiatus (sans North Fork Summit), Tom and I got back into the lab to record 2 incredible interviews and had a Skype call to catch up on our summers. My catchup was pretty quick. I moved even further uptown, but now I have a dishwasher and a kitchen island so no more complaining about cooking in my apartment. I also penned <a href="https://medium.com/@michaelmiranti/why-im-breaking-up-with-restaurants-a-love-letter-and-a-goodbye-9717ba803e99" rel="nofollow" target="_blank">this</a> article which got over 3.2 clicks in a week. If you haven’t seen it I would really appreciate if you could take an extra 5 minutes and read it Tom and his family took an incredible trip out to Australia to see The Great Barrier Reef and eat all the seafood that the entire continent had to offer. His favorite was a bar and restaurant run by the local lifeguards as a way to self-fund; a low key spot right on the beach with great prices and vibes. #CLAWSZN Spiked Seltzers took the world by storm this summer. White Claw, in particular, flexed their branding/marketing genius because they were everywhere this summer. The sparkling malt beverage has great bubbles and light and refreshing flavor, they also weigh in at 5% so these guys do the same damage as a Bud Light. You couldn’t go to a single party this summer without seeing some sort of boozy seltzer. Four Loko even got in on it and photoshopped their own 14% one just to see how people would react, and obviously twitter fell in love with the idea. (Editors note: Call me an old man, but I still don’t get the whole concept of getting drunk on flavored water- Tom) Chai Mishra and Move Two weeks ago while scrolling through Instagram I saw an ad for an entirely online Supermarket called <a href="https://shopmove.co/" rel="nofollow" target="_blank">Move</a>. I checked out the website and was very impressed with what I saw. Move is an entirely transparent Supermarket disruptor who is sourcing the highest quality products from all over the world and selling them for 30% less than other retailers. They also have such an open dialogue with their customers that the CEO gives out his cell phone number for your to text him, so I obviously did. “Hey Chai, I’m all in on Move. Would you like to come on my food culture podcast?” was literally all it took to book him on to our show. I’m so glad he did because he was great to talk to and I learned so much more about the product. We try not to do many phone interviews because of the sound quality and overall feel but this is a must-listen. If you like what NotAFoodie is about, you are going to like what Move is about and will want to be an early adopter of theirs. Check out their <a href="https://www.kickstarter.com/projects/shopmove/move-a-brand-new-supermarket" rel="nofollow" target="_blank">Kickstarter</a> (Editor’s note- In the interest of full transparency, I am a Kickstarter investor on this product. Mike sent the link and I immediately invested. I love the idea) Giorgia Caporuscio and the NYC Pizza Festival Giorgia Caporuscio, The Queen of Neapolitan Pizza, is the Master Pizzaiolo of both Keste Pizza and Vino locations and Don Antonio all located in Manhattan. She stopped by the studio to talk to us about Neapolitan Pizza, how to make and ferment Pizza Dough at home, and the classes that she teaches at Keste. The 2nd Annual Pizza Festival is this weekend on October 5th and 6th. Giorgia, Tom, and I will all be there. This free festival is a bridge between Naples and New York. After you get there you can buy tickets for Pizza and Wine, VIP Options are also available. Check it out <a href="https://nycpizzafestival.com/taste-best-pizzas-from-across-the-us-italy-buy-tickets-now/" rel="nofollow" target="_blank">here</a> Q6CZC2xfRaTH6zltRS2I

S3Ep1- Summer of The Claw, Shop Move with Chai Mishra, Pizza with Giorgia Caporuscio

Roberto Caporuscio

Our Christmas Show -- The Maestro of Naples Style pizza himself Roberto Caporuscio stops by to talk about the art of pizza, also his restaurants Don Antonio &amp; Keste in NYC.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, including Antonio Starita. 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 and Vino on Bleecker Street, followed by Don Antonio by Starita in Midtown in February, 2012.Roberto has become one of the most highly praised pizza chefs amongst his peers and in the media, critically acclaimed as “#1 Pizza in New York” by New York Magazine, “Best Pizza” in New York State by Food Network Magazine and among the top 25 “Best Pizza Places in the US” by Food and Wine.A passionate advocate of the Neapolitan Pizza Industry, Roberto serves as U.S. President of the Association of Neapolitan Pizza Makers (APN), the elite Italian governing body teaching the 300-year-old art of Neapolitan pizza making, and certifies adherence to authentic procedures.  The pizza maestro is called upon by numerous restaurants throughout the United States, for private consultations, and conducts an intensive, ten day Neapolitan pizza-making course at which he issues APN certification to aspiring Neapolitan pizza makers/restauranteurs around the world.Currently, Roberto is the president and owner of Keste Pizza &amp; Vino where he teaches the art of cheese making at the Wall Street location’s pizza school. also we talk with Daughter of acclaimed pizziolo Roberto Caporuscio, Giorgia is one of (if not the only) female pizziolas in the United States. Born and raised in Terracina, Italy, she learned the art of Neapolitan pizza making under the expertise of her father.After spending eight months training with Roberto, Giorgia set off for Naples to complete a lengthy training internship by her father’s own mentor, Antonio Starita. Later, she made her way to the United States where she assisted in the opening of Scuola Vecchia, a Neapolitan pizzeria in Delray Beach, Florida. An accomplished pizziola, Giorgia was named the youngest of only two women to ever win first place in the “Classic Pizza” category of Naples’ largest and most prestigious pizza competition of over 500 competitors.Giorgia has shared her pizza making skills at Keste and Don Antonio since 2012. Currently, she is a partner and head maker of the family’s newest venture – Keste Pizza &amp; Vino located in Wall Street where she and her father teach the art of Neapolitan pizza at the location’s pizza school.Also Heavvy stops by the show

Our Christmas Show -- The Maestro of Naples Style pizza himself Roberto Caporuscio stops by to talk about the art of pizza, also his restaurants Don Antonio &amp; Keste in NYC. 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, including Antonio Starita. 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 and Vino on Bleecker Street, followed by Don Antonio by Starita in Midtown in February, 2012. Roberto has become one of the most highly praised pizza chefs amongst his peers and in the media, critically acclaimed as “#1 Pizza in New York” by New York Magazine, “Best Pizza” in New York State by Food Network Magazine and among the top 25 “Best Pizza Places in the US” by Food and Wine. A passionate advocate of the Neapolitan Pizza Industry, Roberto serves as U.S. President of the Association of Neapolitan Pizza Makers (APN), the elite Italian governing body teaching the 300-year-old art of Neapolitan pizza making, and certifies adherence to authentic procedures. The pizza maestro is called upon by numerous restaurants throughout the United States, for private consultations, and conducts an intensive, ten day Neapolitan pizza-making course at which he issues APN certification to aspiring Neapolitan pizza makers/restauranteurs around the world. Currently, Roberto is the president and owner of Keste Pizza &amp; Vino where he teaches the art of cheese making at the Wall Street location’s pizza school. also we talk with Daughter of acclaimed pizziolo Roberto Caporuscio, Giorgia is one of (if not the only) female pizziolas in the United States. Born and raised in Terracina, Italy, she learned the art of Neapolitan pizza making under the expertise of her father. After spending eight months training with Roberto, Giorgia set off for Naples to complete a lengthy training internship by her father’s own mentor, Antonio Starita. Later, she made her way to the United States where she assisted in the opening of Scuola Vecchia, a Neapolitan pizzeria in Delray Beach, Florida. An accomplished pizziola, Giorgia was named the youngest of only two women to ever win first place in the “Classic Pizza” category of Naples’ largest and most prestigious pizza competition of over 500 competitors. Giorgia has shared her pizza making skills at Keste and Don Antonio since 2012. Currently, she is a partner and head maker of the family’s newest venture – Keste Pizza &amp; Vino located in Wall Street where she and her father teach the art of Neapolitan pizza at the location’s pizza school. Also Heavvy stops by the show

Roberto Caporuscio, Giorgia Caporuscio & Heavvy