Students explore art of Neapolitan pizza

Chef Roberto Caporuscio made a return visit to the college’s Global Cuisines & Connections class to demonstrate the 300-year-old art of Neapolitan pizza and to encourage students to take part in a Spring 2026 Global Experience course that takes students on a hands-on culinary tour of Italy.

Before coming to the U.S., Caporuscio, who was raised on a dairy farm in Pontinia, Italy, produced and sold cheese. Today, his handmade mozzarella is featured at his two New York City restaurants: Keste Pizza and Vino and Don Antonio.

Taught by pizza masters in Naples, Italy, his restaurants have been named “No. 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 U.S.” by Food and Wine. He serves as U.S. president of the Association of Neapolitan Pizza Makers.

Caporuscio’s visit was facilitated by Giacomo Berselli, founder of the Marco Polo Program Abroad in Italy. In Spring 2026, the college will offer the course Global Food & Hospitality: Cuisine, Culture & Perspectives, which will culminate in a 16-day experience in various regions of Italy through the Marco Polo Program.

At left, students try their hands at stretching paper-thin crusts and adding toppings. Chef Roberto Caporuscio, on right, demonstrates how to stretch and shape handmade mozzarella.

Hand-made mozzarella … to top a delectable final dish.