We stepped into Kesté Pizza & Vino, where something special was about to be underway, thanks to House of Made in Italy. This was not just a tasting. It was a hands-on, senses-wide-open experience led by master pizzaiolo Roberto Caporuscio, and the focus was as intriguing as it was delicious: gluten-free pizza and a high-quality extra virgin olive oil tasting.
At first glance, gluten-free pizza might sound like a compromise. Less structure, less chew, maybe less flavor. But within minutes, Chef Caporuscio and the team at Kesté Pizza & Vino turned that idea on its head. With calm precision and a touch of theatrical flair, he walked us through the foundations of gluten-free dough. Instead of traditional wheat flour, he uses Caputo Gluten-free flour, a carefully balanced blend that mimics the behavior of gluten, giving the dough strength and flexibility without sacrificing taste.
Watching them handle the dough felt like watching a calm, step-by-step experiment. Nothing was random. How much water they used, how long they let it rest, and how they shaped it all mattered. Each part helped create a crust that stays together but still feels good to bite into. Put simply, they were figuring out how to make the dough strong and sturdy without relying on gluten to do the work. For our gluten-free pizza, we chose a timeless basil-and-cheese Margherita, and the result, if we may say so, was nothing short of spectacularly delicious.
As the pizzas baked, the room filled with a rich, inviting aroma. When they emerged from the oven, blistered and golden, the final flourish of olive oil elevated everything. It added a smooth, slightly peppery note that tied all the flavors together without overpowering them.
The olive oil, not just a drizzle at the end, is a key player from start to finish. Chef Caporuscio emphasized that high-quality extra virgin olive oil is not an afterthought. It is part of the foundation. It helps bring any dish together, enhances texture, and adds depth to the final flavor. Think of it as both an ingredient and a finishing touch, working quietly in the background and then shining right at the end.
Beyond the tasting, the masterclass offered practical insights that felt accessible even to non-chefs. We learned how to choose quality ingredients, why sourcing matters, and how small details can make a big difference. For restaurant professionals, the takeaway was clear: gluten-free options are no longer a niche. With the right techniques and ingredients, they can stand proudly alongside traditional offerings.
We left not just full, but informed. The experience revealed that gluten-free pizza is not about limitation. It is about adaptation, creativity, and respect for ingredients. Under the guidance of Chef Caporuscio and the Kesté team, what could have been a simple demo became a thoughtful exploration of modern Italian cuisine, where tradition meets innovation and every drop of olive oil has a purpose.
