I did some research. Franco learnt everything he could from his father, Stefano, who used to spend days in the local countryside picking fresh ingredients like oregano and mushrooms to put on top of pizza. Learning from this traditional method, Franco has no fixed rules at Pepe in Grani. Thank you, Franco Pepe. Rather, the profession of pizza maker has been revolutionised through the creation, after a careful training, of a perfectly integrated team in order to have more than a single person. The prices are comparable to every other pizzaria in Italy (8-12) but the wine prices are more expensive. Love it. Textbook good ol classic Italian duo fantastic food and beautiful place to visit. Frank Pepe Pizzeria Napoletana, also known as Pepe's Pizza is one of the oldest pizzeria's in the states, and you'll find one right here in New Haven. Details Details. He learned to appreciate the. Franco Pepe's pizza dough from Great Italian Chefs by Franco Pepe. He is a humble man who utilizes the highest of quality local and sustainable ingredients on his pizzas. Try the dessert pizza - its a must. Many here use a hydration in the low 60%'s and there seems to be an interest in going to 70%. In the book there is obviously no lack of the legendary fried, sweet and savoury pizzas (making virtues of the synergy with Olitalia). He allowshis dough to develop day by day, mixing the flour by hand, allowing time for proper levitation, and balancing the quantity of sourdough to beer yeasts on case by case basis. Count me in! "To make a good pizza at home, if you have an electric oven, it has to be extremely hot, between 430 and 480 F to provide the thermal shock and make the dough react. A truly once in a lifetime experience. Under the leadership of Martino de Rosa alongside the consulting firm atCarmen, it entices gourmets with its restaurant LeoneFelice Vista Lago and pizzeria La Filiale by Franco Pepe. " " Make sure to make an appointment though because it's Italy and they have siestas! darn good" part of your ranking. Simply the best pizza ever eaten either in campania and outside. 192 28.50 available online and in bookshops both in Italian and English. No reviews. The pizzas were amazing and great to try recipes outside the norm. Each dish was better than the last! One of Italy's preeminent pizzaioli,Franco Pepeis amodernartisan with an age-old passion for pizza. Save. My husband and I travel specifically to find Neapolitan pizza and this was the best we have ever had!! The atmosphere is great and so is the service. Logged. We ordered the cones and 3 pizzas along with some wine. Grandfather Francesco and father Stefano: bakers, pizza makers, innkeepers; the future, with his son Stefano, a talented pizza maker who has already collected many awards. LEGGI LA SCHEDA SULLA GUIDA 2020. Opened in 1925, it is one of the oldest and best known pizzerias in the United States. At Pepe in Grani, his restaurant outside of Naples, every dough is kneaded by hand, every ingredient is sourced within 12 kilometers of the restaurant, and every effort is made to ensure that all components come together to form the . "Never use convection, because it dries the dough out and stops the leavening. The crisommola (deep fried pizza with Vesuvian apricot jam, zesty buffalo ricotta, hazelnuts, mint and dried olives) is one of the best desserts I have eaten. Strongly recommended! Franco Pepe's pizza dough. Over the years, Chef Franco has earned numerous accolades and awards for his incredible pizza, which is praised worldwide. It was difficult to choose which pizzas to try because many of the toppings are so unique yet true tothe local and traditional flavors. Once fully baked, the white pizza is finished with red dashes of tomato passata and green dots . 93 Strada Statale, 85024 Lavello Italy +39 0972 816060 Website. A genuine ambience, "to discover myself, and the job that comes back to be the leading actor" DIFFERENT WAYS FOR BOOKING MICHELIN STARRED AUTHENTICA EVENT TO DEFINE 8 PERSONS MAX BOOK "STARRED" English Italiano (Italian) Great wine choice. Place about 100 grams (just under 1 cup) flour in a large mixing bowl, add water and the salt and mix with your fingers to dissolve. Sign up for our newsletters and be the first to learn about the latest news and promotions! Ordered the Evoluzione menu (65) cuz i came all the way from Israel. My Home; Forum; Blog; . The rest is done by a blend of three flours, specially designed by and for Franco Pepe with Molino Piantoni, and by masterly baking in the marvellous Neapolitan wood-fired oven by Stefano Ferrara Forni. It was an evening I wont forget any time soon. The temperature should be between 98-105 degrees Fahrenheit. Chef Franco Pepe, owner of Pepe in Grani restaurant in Italy, won the 'Best Pizza Chef' award given by The Best Chef Awards. I authorize the processing of my personal data for communication or transfer to third parties by the Joint Controllers indicated in the privacy policy, belonging or not to Class Editori Publishing House, for marketing purposes by third parties belonging to the following product sectors: agriculture, insurance, banks, commerce, education, finance, industry, tourism, fashion, IT, legal/administrative, marketing, media and communication, public administration, real estate, healthcare. A A pizza maker located in a small Italian country village (50 kilometers from Naples) and over 30 Italian and International chefs - like Nino di Costanzo (Dan Maison, Ischia) and Josean Alija ( Nerua Guggenheim, Bilbao) - will cook together in a series of dinners during 2020. Incidentally, Franco established his pizzeria, Pepe in Grani, just a few steps away from his grandfathers bakery in the Italian town of Caiazzo, and soon became quite popular in the area. Salve, vorrei sapere perch una pizzeria cos rinomata, off limits per i celiaci. To top it all off we got to meet Franco Pepe himself and as it turns out hes a friendly as they come! Pepe in Grani owner and third-generation pizzaiolo Franco Pepe opened his restaurant in 2012 after making pizza in his family's nearby Caiazzo establishment, Osteria Pizzeria Pepe. Textbook good ol classic Italian duo fantastic food and beautiful place to visit. Sponsored by the Italy-America Chamber of Commerce West, Silverton and Gold introduced Franco Pepe, master pizzaiolo, in what was billed as an "Extraordinary Italian Pizza Day". Franco Pepe net worth In 2022, Franco Pepe's total assets are evaluated at $1 million as of 2022. 10 years after turning on the Caiazzo oven for the first time, with the new generation already in the business, which today has . The pizza will seem a bit small to many (significantly smaller in diameter than the Neapolitan pizza, and visibly smaller than most modern pizzas), but for some mysterious reason it is still very satisfactory. eventually, it was the BEST service we ever received in Italy, and we live here for a fewyears. Creating new memories In the morning while we waited for our driver, Franco Pepe and his staff were already hrs at work. In other words, Pepe is offering a luxury destination dining experience fit for a wedding as well as for people who love pizza. The VPN recipe shows 1.7 to 1.8kg 00 flour to 1L water. A few months ago in Hong Kong, a journalist asked me the fateful question: Will you ever make a pineapple pizza? And this, according to Franco Pepe, gave birth of a new heretical classic: pineapple pizza, the AnaNascosta (a word play with ananas, meaning pineapple, and nascosta which means hidden.) Franco Pepe is a well-known modern Italian artist with a lifelong love of pizza. Share. The rest is done by a blend of three flours, specially designed by and for Franco Pepe with Molino Piantoni, and by masterly baking in the marvellous Neapolitan wood-fired oven by Stefano Ferrara Forni. Nevertheless, with time, Franco discovered his passion for pizza-making and soon became quite adept at the art. I hate queuing - we are the paying customers and I feel this is disrespectful. Proxima Franco Pepe. Today, the economy of Caiazzo, population 5,500, revolves entirely around the tourism generated from one exceptional pizzeria and its founder, 53-year-old Franco Pepe. No. To top it all off we got to meet Franco Pepe himself and as it turns out hes a friendly as they come! Registered Eataly.com users may modify their preferences on the page "MY ACCOUNT". We booked a reservation for dinner and a room for an overnight stay. just there when you need them. 2. Great Italian Chefs. On The Guardian 's experts guide on the best pizzas in the world, Franco Pepe's establishment received the most nominations from the guide's 1,077 contributors in 2016. CiaoFlorentina. Incidentally, Franco established his pizzeria, Pepe in Grani, just a few steps away from his grandfather's bakery in the Italian town of Caiazzo, and soon became quite popular in the area. Theyrejust there when you need them. The service is good and the pizza among the best in term of quality of dough and choice of the ingredients.. Today, while pizza chefs are becoming the new stars, with nothing to envy to the most famous chefs, Franco Pepe claims for himself the role of craftsman and baker. " in 4 reviews " which I believe was made with 4 kinds of reduced tomato. An homage choice by Franco, it is a pie that was made by his father. All ingredients are high quality: the tomato, the buffalo mozzarella, the cold cuts, the olive oil (you DO taste the olives, and thats just amazing! However, he loves to put his twist on traditional pizza recipes, which led to a massive increase in his popularity. Furthermore, he put his own twist on traditional recipes, and people later mentioned that these errors made Francos pizza one of the best in the world. Details CUISINES Italian, Pizza, Mediterranean, Neapolitan, Campania, Southern-Italian Special Diets Vegetarian Friendly, Vegan Options Meals Lunch, Dinner View all details meals, features Location and contact Vico San Giovanni Battista 3, 81013, Caiazzo Italy Website Email +39 0823 862718 Improve this listing Travel safe during COVID-19 the local and traditional flavors. We were seated in a beautiful room at the time ofour reservation. Hotels near Palazzo degli Egizi e Cappella di S. Agnese o Egizi, Hotels near Chiesa e Convento di San Francesco, Late Night Italian Restaurants in Caiazzo, Mediterranean Restaurants with Outdoor Seating in Caiazzo. 3. JavaScript seems to be disabled in your browser. No, its a reflection, its a symbol of a philosophy and of how we are currently working on pizzas with all kinds of ingredients.. (Roberto Salomone/The New York Times) Members of the pizza-making team in the kitchen at Concettina ai Tre Santi in Naples, Italy, in October 2022. During World War II, when the Germans carried out the brutal Caiazzo massacre, in 1943, killing 22 civilians, Pepe's grandfather, a breadmaker in the city, kept his oven . I'm so proud that my work is being recognized internationally alongside the world's . The crisommola (deep fried pizza with Vesuvian apricot jam, zesty buffalo ricotta, hazelnuts, mint and dried olives) is one of the best desserts I have eaten. He's got colleagues flocking to pay homage from the four corners of the world, countless awards, a steady line outside his restaurant, Pepe in Grani. From the beginnings to the birth of Pepe in Grani, from the Sala Authentica to new projects. We had a fantastic time visiting Pepe in Grani. Then a fried calzone which was simply like eating acloud. Heshowcases this lifelong pursuit at his restaurantPepe in Graniin Caiazzo, a town locatedabout an hour northeast of Napoli. Thank you, Franco Pepe. Then the Pizza with smoked bacon that was sublime and tasted like a deep forest. An experience not to be missed by pizza lovers.More, The place has been voted best pizzeria on a number of occassions and it certainly lives up to the expectations. La mia pizza autentica by Franco Pepe photo by Lido Vannucchi Gambero Rosso publisher pp. 09 September, 2022. Thatis what we tasted in the pizzas - a subtle & intelligent combination of flavors atop the best base I've ever tasted. In a warm atmosphere with impeccable service. The name summarises the history of Franciacorta: in medieval times, the contadi were small territorial units renowned for their excellent agricultural production, while the castaldi were the lords who were entrusted with the land management. " He defines Franco Pepe 's pizza the best in the world so I decided to try it on my next trip to Italy. That is 59% to 56% hydration. Belonging to a long line of pizza chefs, Franco Pepe was introduced to the art of making pizza from quite a young age. He is best known for his appearance on Eat the World with Emeril Lagasse. Also theres only one ladies toilet in this large restaurant so there was also a queue for thisMore, I'll start off with the question many of you will have in mind: is it the best pizza in the world? Milano n. 00834980153 societ con socio unico, How to Make Lasagna: the 10 Most Common Mistakes. Break the yeast with your fingers and add to the flour mixture. I thought about going to work directly on the ingredient, that is, on the fruit and on how to make it reach peoples palates. Leftover pizza dough, fresh yeast, flour. IT IS INSANE that Pepe in Grani is ranked only in the fifth place of "best pizzeria in Italy". Copyright 2015 - 2022 Eataly Net USA LLC - All Rights Reserved. He was gracious enough to offer us coffee and show us the kitchen while we waited. The Italian Mediterranean buffalofrom whose milk mozzarella is produced, is a native and unique bovine, as evidenced by the presence of a DNA that is different from that of any other kind of buffalo. Check out our experience at Pepe in Grani in our YouTube video. Many here use a hydration in the low 60%'s and there seems to be an interest in going to 70%. Re: Franco Pepe's pizza dough. It's a deceptively simple pizza topped only with mozzarella before it goes in the oven. If ordering several for a table, the Margherita sbagliata is a cannot miss item: delicious in its simplicity. Spend $179.00 more for free ground shipping to the contiguous 48 states. The dough is amazing (the smell of the pizza pie hits you even before you get the smell of the ingredients on top), light and easy to digest. our reservation. Pepe is a "pizzaiolo's pizzaiolo". Gambero Rosso registrazione n. 94/2021 Tribunale di Roma (, Gambero Rosso SPA 2022 - P.lva 06051141007 - Codice SDI: RWB54P8, La mia pizza autentica', the new book by Franco Pepe. Franco Pepe Pepe in Grani Not all pizzas are made equal, but those that grace Franco Pepe's pizza oven are the best in the world. Pizza Hut. BY Administrator September 1, 2022 He came to speak with us (thank goodness his friend spoke English and translated for us!) Zuppa Forte is a known specialty at Franco's Antica Osteria Pizzeria Pepe. He was determined to use fresh ingredients, and sources mentioned that while the dough was always prepared by hand, he rarely wrote down measurements but knew when it was ready through touch. The show takes the viewer on a worldwide tour that explores the best pizzerias and even explores the subtle differences between each style of pizza. Plot summary Add synopsis Genre Documentary Certificate TV-14 Parents guide Add content advisory Franco Pepe revolutionized what we thought pizza would be and he keeps on doing a great work at that. The raw material, the work, the tradition can be seen, felt and tasted from the first to the last wheel. A craftsman oriented towards innovation, continuous study, experimentation of doughs and bakings, of course, but . is what we tasted in the pizzas - a subtle & intelligent combination of flavors atop the best base I've ever tasted. For the second year in a row Franco Pepe has been named the best pizza chef of Italy, which means arguably the best in the world. Great service as well, long wait generally but is worth.. and also very cheap for the type of pizza you eat. 2022 Cinemaholic Inc. All rights reserved. Pizzeria Pepe in Grani is located in a historic three-story stone building that could easily house a fancy restaurant. Great value for money, hope to return to try more unique and creative flavors. So I discovered that the first pineapple pizza was baked in Canada in 1961, but the combinations were probably too risky: the pineapple was combined with tomato! *does not apply to items shipped by our partners. Combine the dry yeast with lukewarm water and mix it properly. Everyone we encountered was friendly and helpful. Franco Pepe's Pizza Dough Recipe. RELATED: The Beauty of Neapolitan Pizza at Settebello Marina del Rey In Naples and the surrounding region, the competition for pizza supremacy is fierce. Wish i had another stomach. Must Eat Foods in Caiazzo The Best Pizza in the World 5. Try it, you wont regret it. EYB; Home. outside for 10 minutes - even though we were the first of the evening. Pizza has unjustly earned a reputation as . We arrived on time but were kept waiting in a queueoutside for 10 minutes - even though we were the first of the evening. Creating new memories is the theme of the 2019 edition of the Identit Golose congress, which this year uses a quote from the composer Gustav Mahler: Tradition is not the worship of ashes, but the preservation of fire. A tradition is nothing more than a successful innovation, and in an age of conflict and fear, of closure and boundaries, even the culinary world wants to remember that new things give life to innovation, to the future and with it to new dishes and new flavors. Was worried that this trip to Pizza Mecca would disappoint as our expectations were so high, however it definitely lived up to expectations. And this, according to Franco Pepe, gave birth of a new "heretical" classic: pineapple pizza, the AnaNascosta (a word play with ananas, meaning pineapple, and nascosta which means hidden.) To top it off Franco Pepe took the time to take a selfie with us in his kitchen. Pepe, flanked by Naples-born pizza artisan Daniele Uditi and other pizza maestros from the Associazione Verace Pizza Napoletana, conducted a master class, and . That is 59% to 56% hydration. Moreover, instead of just focusing on the food, we get a sneak peek into each chefs life, which makes the show even more interesting. Get quick answers from Pepe in Grani staff and past visitors. This October, Franco is hosting a special seminar open to the public at Eataly NYC Flatiron on October 1 and at Eataly Los Angeles on October 6! However, thanks to the popularity of the pizzeria and Franco's work with agronomist Vincenzo Coppola, the surrounding area has become famous for its artisanal producers, particularly its olive oil. To get to Franco Pepe, you need to leave the beaten path of the usual pizza pilgrimages. Francos understanding, knowledge, and craftsmanship stem from his family of master bakers; thousands of times over, he has observed and learned from his grandfather and father, together with his brothers Antonio and Massimiliano. And, Caiazzo is a lovely little Italian village!More. Claimed. Franco would get his ingredients from the local farmers, and within no time, people were lining up for a slice outside his pizzeria. 21. The desert pizzas where my favourite! The fried pizza was topped with a simple sugo and the conciato romano. Contadi Castaldi Not. In the opposite corner, slowly pour in the water 1l water 760g of 00 flour 2 France: jambon beurre, crpes, croissants, All the Italian chocolate pralines you need to try at least once, My vegan pantry. Bon Appetit . He was gracious enough to offer us coffee and show us the kitchen while we waited. Nothing was ever written down, no recipes or formulas were taught, and scales were used. These are the ingredients that make Grana Padano DOP the most consumed outstanding feature of the Protected Designation of Origin in the world, guaranteed by the protection consortium. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) pizza dough . In the morning while we waited for our driver, Franco Pepe and his staff were already hrs at work. We saw Mr. Pepe the next morning in the main square of Caiazzo and he remembered us. 1. . Thoughtful and shy, Franco Pepe has managed to tell his story in this new book by Gambero Rosso publisher through the beautiful photos of Lido Vannucchi and the words of his lifelong friend, journalist Enrico Caracciolo. And, Caiazzo is a lovely little Italian village! We ordered the cones and 3 pizzas along with some wine. Try more than one of the pizza cones -- they are delightful! Alletterata & Marinara di Mastro Stefano. Franco Pepe is to pizza what Lionel Messi or Cristiano Ronaldo are to football. Among the string of global recognitions and accolades received, Franco Pepe currently enjoys the #1 position for Top 50 Best Pizza in Italy 2018 (www.50toppizza.it). Franco Pepe was in and out of the kitchen all the while we were there ensuring meticulous execution by his staff and enjoyment by his guests. 1925) is home to white clam pizza and one of the oldest and best-known pizzerias in the country. All summed up in Pepe in Grani's present and in his pizza, the one that a now legendary Phaidon publication defined a few years ago the best in the world (see "Where to eat pizza", Daniel Young, 2016); a few weeks ago, he was awarded among the best pizza chefs in the world at The Best Chef Awards 2021 in Amsterdam. Our first courses arrived with practically no waiting and from there on there was a nice flow in between the courses and what courses they were! their pizzas are smaller than usual for a healthier diet but they are still very generous portions. Now taking up the torchor rolling pinfor his family, he adds an experimental spirit to his undertakings. Add the sourdough starter. Top quality milk, the cheesemakers craftsmanship in applying thousand-years-old rules and, above all, time. Here are three previous publications to La mia pizza autentica: Il gusto di Igles by Igles Corelli (2015); Com' profondo il mare by Gianfranco Pascucci (2016); Questa terra la mia terra by Peppe Guida (2019). I give my consent to the data treatment to receive e-mails from Gambero Rosso. Moreover, his creations have been dubbed the best in the world several times, and the chef has been featured in numerous prestigious publications and TV channels. Its all about the ingredients "I always remember myself there with my family." Between flour and dough, he grew up watching his father make pizzas. Was it human error or is there truly no feasible combination? "50 Top Pizza" reconfirms Pepe in Grani as the best pizza place in Italy and in the world For the second year in a row, the first on line guide to the best pizza places in the world "50 Top Pizza", crowns Franco Pepe [] Do you like it?0 11 June 2018 11 June 2018 "Alex French Guy Cooking", il blogger francese da Pepe in Grani Strongly recommended!More, The fried, stuffed cones (we tried the Ciro) are like nothing Ive ever tasted - lightly fried dough oozing with high quality cheese and toppings. ,2022 ,4.0, Chris Bianco,Franco Pepe,Ann . We rank these hotels, restaurants, and attractions by balancing reviews from our members with how close they are to this location. If you have ever wondered where one might find the best pizzas in the world, Netflixs Chefs Table: Pizza would be right up your alley. They also have lots of very creative pizzas with well thought out topping combos including their own fantastic version of four cheeses. Double acidity, which invariably resulted in a weak taste and poor digestibility. In the book there is obviously no lack of the legendary fried, sweet and savoury pizzas (making virtues of the synergy with Olitalia). The pizzeria menu offers 19 pies, from the classic to the signature of the pizza chef from Campania, like the "wrong Margherita". He grew up in a bakery and he watched his father Stefano work with dough and he learned everything that he could from his father. Instead, he chose to change his ingredients and quantities based on several criteria, including the weather, the temperature of his kitchen, and even the type of flour being used that day. "Actually got carry out from the location.". I would like to receive information and stay updated on third party products and services. Are you sure you want to delete this answer? He gave us a private tour and is humble beyond words. Master pizzaiolo (pizza chef) Franco Pepe owns a restaurant in Caiazzo, north of . Review. And I got invited . ), really everything :-) Chef's Table Pizza Franco Pepe Wife Filomena Volpi. Location: Denver, CO. Re: Franco Pepe's pizza dough. It has multiple eating areas, private dining rooms, spectacular views and two decked out hotel suites. The menu will offer a selection of Pepe's most popular pizzas, including his fried pizza and calzone, along with the Pizzeria's antipasti, insalata, and bruschette. Their warm welcome, imaginative pizzas and ideal location in front of the baroque Santa Maria della Sanita church make this a perfect lunch stop after wandering the back streets of this chaotic . Beginning today, preorders for Modernist Pizza are available directly through the new Modernist Cuisine Shop, online retailers including Amazon.com, Phaidon.com, Amazon.ca, Amazon.co.uk, Bol.com, and Booktopia.com . How was it beginning? The absolute best experience and pizza! We visited last week and had the pleasure of meeting Franco himself. The staff were friendly and helpful. This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. . For Italians Hawaiian pizza, a margherita with pineapple and ham, is a version of pizza that is too far removed from the original. Great value for money, hope to return to try more unique and creative flavors.More. It was an evening I wont forget any time soon.More, Three of us had the stuffed cornets and three pizzas and absolutely loved this delicious pizza. One of Italy's preeminent pizzaioli, Franco Pepe is a modern artisan with an age-old passion for pizza. Make reservations or be prepared to wait awhile for a table but rest assured that you wont be disappointed!! Surrounded by a centuries-old park, among the vineyards of Franciacorta, L'Albereta stands on the Bellavista hill. Viva Napoli Pizzeria in Toronto was the setting for an exciting demonstration by a renowned Italian chef whose passion it is to master the traditional techniques and put his own spin on them. Albeit, he later mentioned that being a chef wasnt his first choice, as he knew how strenuous the job could be. You'll notice bubbles and a layer of froth on the top. Franco Pepe's pizza dough 1900g of 00 flour 1l water 150g of leftover pizza dough 50g of salt 5g of fresh yeast print recipe shopping List Method 1 Place 40% of the flour in the corner of a wooden kneading trough (or wooden box or bowl). Powered by WordPress.com VIP. Pepe in Grani, Pizzeria - Caiazzo, Caserta Stefano Ferrara Forni Definitely not hot. Although it is known as a shell fruit, what we actually eat, botanically speaking, is the seed. The best way to get from Naples to Pepe In Grani, Caiazzo is to train which takes 1h 27m and costs 8 - 14. The room was beautiful and modern. Frank Pepe Pizzeria (est. Along with the small, virtuous producers of this area, Pepe's pizzas also feature great Made in Italy flagships, such as Grana Padano. Frank Pepe Pizzeria Napoletana, commonly known as Frank Pepe's or simply Pepe's ( / ppiz / ), is a popular pizza restaurant in the Wooster Square neighborhood of New Haven, Connecticut, at 163 Wooster Street. and can cook each pizza in less than two minutes. Who Is Chef Franco Pepe? While working at the bakery, Pepe started . He uses ingredients from local farms and suppliers - everything from the typical buffalo mozzarella and pork sausage to the unusual chickpeas and potatoes - to . After going back to Italy for a few years to fight in World War I, he returned to New Haven to work first in a pasta factory and then in a bakery on Wooster Street. First, take cup of lukewarm water in a measuring cup. Also theres only one ladies toilet in this large restaurant so there was also a queue for this, Great pizza destination in a pictoresque town. Logged. Franco Pepe was born in a pizzeria. With their work and their ideas, they go far beyond merely executing recipes and ideas. Its chef, Franco Pepe, who cooked for years in his family's pizzeria a few hundred yards away before opening his own place, has been inching onto the international celebrity-chef circuit. Chef Franco Pepe comes from a long line of pizza chefs and learned the ins and outs of the craft from his father. Pepe in Grani: 10 years, 10 friends and more. But its not getting a 5 because the entire experience wasnt great. If you are visiting the area, this town with its old stone stairs and this delicious and exciting pizza restaurant are not to be missed! Franco Pepe is passionate about using pizza to promote this part of Campania and the artisanal food producers with whom he works. Coming soon to Los Angeles, San Francisco, Miami, Authentic Italian Cooking since the 1920s, Edizioni Cond Nast s.p.a. - Piazza Cadorna 5 - 20123 Milano cap.soc. Producing flour is more than just a job: it is making the raw material for the daily life of an entire country. My husband and I travel specifically to find Neapolitan pizza and this was the best we have ever had!! He immigrated to America as a teenager in 1909. Historically, a pizzaiolo had a humble role, but Franco Pepe has elevated the art of making pizza, and through innovation and research, helped to professionalize the industry. Franco Pepe was in and out of the kitchen all the while we were there ensuring meticulous execution by his staff and enjoyment by his guests. Born in the city of Caiazzo in western Italy to a family of bakeries. He is a contemporary artist with a long-standing love of pizza. The storytelling of La mia pizza autentica starts first of all from the dough: the heart of this craftmanship, especially as Pepe means it, viscerally linked to the handiwork and to the senses to grasp the nuances that influence the living material, humidity, temperature, consistency. Closed now : See all hours. We got the chance to take pictures with him and got a signed menu to go..! In addition, the pineapples were from cans, pre-cooked under syrup with a huge addition of other sugars. Acid tomato, excessively sweet ham, poor quality and sweetened pineapple the problem with Hawaiian pizza lies in its execution. Caracciolo has well concentrated the professional and emotional journey that has made a physical education professor and pizza maker, son of pizza makers, a revolutionary of pizza. Success has definitely not gone to this pizza maker's head. Born in the city of Caiazzo in western Italy to a family of bakeries. With the growth in popularity of Pepe in Grani and, therefore, in demand, the almost obligatory next step would have been to give up the absence of mechanisation: not here. Born in the city of Caiazzo in western Italy to a family of bakers, he grew up watching his father work the dough and spent his time out in search for fresh ingredients. Interestingly, he did not like the traditional recipes that dictated most pizzerias in Italy. Grazie se qualcuno mi dice che mi sto sbagliando, perch in questo caso vorrei sapere cosa posso mangiare. Netflix Chef Franco Pepe's table cast is one of the best pizzaiolos in Italy. He has even revived an ancient wheat not produced for 50. this is BY FAR the best experience we've ever received, the best pizza we ever ate, the most detailed thinking hosting experience. Riviera Ligure di Ponente Vermentino 2017, Chiuse di Sant'Arcangelo Monocultivar Moraiolo Bio 2019, Uliveto del Fattore Selezione Rodolfo Monocultivar Correggiolo 2021, Rare Wines. you're a legend. Besides, in 2021, Franco was named Best Chef (Pizza) by the highly recognized organization, Best Chef Awards. Best to talk with the waiting staff about wines as their wine list is much more extensive than what is on the menu card. His grandpa was a bread baker, . He would get his ingredients from the local farmers, and within no time, people were lining up for a slice outside his pizzeria. Nutritional yeast: all about the vegetable flavouring. Frank Pepe was the quintessential American immigrant, with a quintessential American story. We saw Mr. Pepe the next morning in the main square of Caiazzo and he remembered us. 30 reviews #9 of 21 Restaurants in Lavello Italian Pizza Mediterranean. Caiazzo (Caserta) +39.0823.862718. The Wooster St. legend is home to white clam pizza and one of the world's oldest and most famous pizzerias. Molino Piantoni Today it can be enjoyed at Pepe in Grani, in Caiazzo (not far from Caserta in the Campania Region), the best pizzeria in Italy and the world. Location & Hours Vico San Giovanni Battista 3 81013 Caiazzo Italy Get directions He opened Thursday's class with three videos and a lecture on his philosophy of pizza-making, which. State of the art, inovation. You must have JavaScript enabled in your browser to utilize the functionality of this website. Join Nancy Silverton in welcoming Pepe to the Pizzeria Mozza kitchen. They do claim thattheir pizzas are smaller than usual for a healthier diet but they are still very generous portions. Dont miss it!More, To summarize it in a few words, Pepe in Grani lives up to all the hype. Gradually, as Franco grew up, his father taught him everything he knew about pizza-making, and the youngster was only too eager to learn more. He comes from a line of expert bakers. 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