Slices of Italy

Slices of Italy: Regional Italian Pizzas Shipped From Manhattan

Each pizza in our Slices of Italy collection carries the flavors of a different Italian region, hand-stretched at Kesté Pizza Go and shipped frozen in ice across the country. Roberto Caporuscio builds every regional Italian pizza on the same naturally leavened Caputo Super Nuvola base he learned in Naples, then tops it with the ingredients that define a specific corner of Italy. One Neapolitan craft, many regional stories on a 12-inch pie, each one a small edition rather than a permanent fixture. The idea is simple: bring a piece of each region to a table anywhere in the US.

Calabria, Basilicata and Trentino Alto Adige on One Menu

The Calabria brings the bold, spicy character of the South, with 'Nduja and Pecorino Crotonese for heat that builds slice after slice. The Basilicata carries the rustic, hearty flavors from the heart of Southern Italy, sun-driven and unfussy. The Trentino Alto Adige turns north for a rich, creamy and smoky profile closer to the Alps, a different Italy on the same dough. Each regional Italian pizza reads like a short trip through the country, without leaving the kitchen.

These recipes sit alongside our Neapolitan pizzas and rotate as limited editions, so the collection stays a moving map of Italy rather than a fixed list. Every pie follows the same hand-prep and the same electric oven as the rest of the catalog, with imported Italian ingredients matched to the region each pizza represents. When one region rotates out, another takes its place, which is why the lineup rewards coming back. No two seasons of the collection look exactly alike.

Why Each Region's Pizza Tastes Different

Italy doesn't cook the same way twice. A pizza from Calabria leans on chili and cured pork, a northern one from Trentino on smoked cheese and cream, a southern one from Basilicata on hearty, sun-driven flavors. Our regional Italian pizzas keep those differences intact instead of blending them into a generic Italian taste, which is the whole point of the collection. What changes is the topping, the cheese and the spice, all chosen to match where the recipe comes from. A slice of Calabria and a slice of Trentino on the same night make the contrast obvious.

The base stays Neapolitan, thin and naturally leavened, so the region shows up in the toppings rather than the crust. That consistency is what lets you compare one region against another on the same foundation, and it is the same standard that earned Caporuscio '#1 Pizza in New York' by New York Magazine. The full range sits within our pizza catalog for anyone who wants to build a mixed box and taste several regions in one order.

Regional Pizzas Shipped Frozen, Ready in Minutes

Once baked, each regional pizza is flash-frozen within hours, individually wrapped and shipped overnight in ice to your address. The frozen format only pauses the freshness of a pie that left our Manhattan oven the same day. After thawing for about 30 minutes, two to three minutes at 500°F in a home oven bring it back to life, with the toppings of its region waking up as the cheese melts.

Most of these regional recipes also ship as gluten free options, produced on a dedicated line with imported Caputo Fioreglut flour and shipped as separate items to stay celiac-safe. The regional flavor stays the same, only the base changes.

For a full regional table, pair a pizza with our desserts in the same parcel and finish the meal the way each region would. Featured among the top 25 Best Pizza Places in the US by Food and Wine, the collection travels in ice, one region at a time, to your door.