November 2014 - Mambo Italia was visited by 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. However, it was in Naples, where Roberto went to study the art and craft of Neapolitan pizza-making, with the most talented pizza masters, including Antonio Starita. After training, Roberto came to the United States opened several successful pizzerias, and ultimately settled in New York City in 2009 and established Kesté Pizza and Vino on Bleecker Street. In February 2012, Roberto collaborated with his mentor, Antonio Starita, and opened Don Antonio by Starita, in Midtown, Manhattan. Each endeavor brought critical acclaim from the culinary industry, and Roberto has become one of the most highly praised pizza chefs amongst his peers, and the subject of rave reviews in the media. His many testimonials include: “#1 Pizza in New York” by New York magazine, “Best Pizza” in the state of NY by Food Network Magazine, amongst the top 25 “Best Pizza Places the US” by Food and Wine. His pizzas have also graced the covers of Saveur and La Cucina Italiana magazines.

 

 

 

Visit & training by

Roberto Caporuscio...

Photos...


Our style...

Mambo Italia's menu is very classic Italian — antipasti options include burrata & prosciutto, stuffed peppers and beans & greens, along with salads and a wide variety of pasta dishes. Two of the eight classic pizzas headlining the menu are margherita pizzas (one using buffalo mozzarella) and the others are minimalist with prosciutto di parma , hot supressata, fresh arugula or just plain olive oil. There will be specialty pizzas and entrées added to our daily menus as featured seasonal specials. Our guests will be welcome to bring bottled beer and wine to enjoy along side their meal. Keeping our menu authentic and simple, lets the smell of original and genuine ingredients invade the casual family friendly atmosphere.