FINANCIAL DISTRICT — A renowned Neapolitan pizza maestro is ready to drop some knowledge.
The pizza school will be run by the Italy native, along with his daughter and chef, Giorgia. It will operate out of the same space, which was formerly home to a gastropub and bakery.
The restaurant will serve up its signature wood-fired, personal sized pizzas — with gluten-free options available — along with a selection of antipasti, salads and cocktails.
Community Board 1 supported the 72-seat restaurant's bid for a liquor license on Tuesday evening.
Caporuscio told CB1 that his team was still figuring out the pricing for the school, which would include classes for kids, but it would focus on Neapolitan pizza making, a 300-year-old tradition, he said.
"We hope to have special events, birthday parties, and free demonstrations as well," said Caporuscio, the U.S. president of the Association of Neapolitan Pizzaiuoli (pizza makers).
He hopes to open the eatery in about a month, he said.