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. His Pepe In Grani - recently declared the best pizzeria in Italy and in the world - waits for you at the end of a treasure hunt throughout the beautiful province of Caserta.. We're in the Alto Casertano area - precisely, in Caiazzo, a tiny hilltop town one hour North of Naples, the official capital . However, he loves to put his twist on traditional pizza recipes, which led to a massive increase in his popularity. To top it off Franco Pepe took the time to take a selfie with us in his kitchen. I had seen numerous documentaries about the man & legend where he comes across as modest and unaffected by his success. Olitalia It was an evening I wont forget any time soon. Albeit, he later mentioned that being a chef wasnt his first choice, as he knew how strenuous the job could be. Are you sure you want to delete this question? Definitely not hot. He has even revived an ancient wheat not produced for 50. He was gracious enough to offer us coffee and show us the kitchen while we waited. He's also a great guy. The VPN recipe shows 1.7 to 1.8kg 00 flour to 1L water. Stefano Ferrara Forni 2.700.000 euro Franco Pepe was born in a pizzeria. Top quality milk, the cheesemakers craftsmanship in applying thousand-years-old rules and, above all, time. 09 September, 2022. 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. A company specialising in oils and vinegars, it offers a wide range of products both for the retail distribution and the catering sector, where it is the market leader in Italy. 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 . Logged. 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. 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. Claimed. To top it off Franco Pepe took the time to take a selfie with us in his kitchen. In 2022, Netflix dedicated an episode of Chef's Table Pizza to him, the only Italian together with Gabriele Bonci. In the morning while we waited for our driver, Franco Pepe and his staff were already hrs at work. He comes from a line of expert bakers. The absolute best experience and pizza! Pepe in Grani: 10 years, 10 friends and more. He was born to a family of bakers, so he learned everything that he knows from the best. The legacy of the past, as we were saying. and gave us a recommendation for a little out-of-the-way place to eat dinner in Caserta, our next stop. Franco Pepe, the Physical Education teacher who ended up making the best pizza in the world (and also healthy) 2022-09-21T11:38:15.718Z. He was gracious enough to offer us coffee and show us the kitchen while we waited. Since 1925, Pepe's has been serving Frank's original recipe, complete by cooking it in a recreated coal fired over, just like Grandpop used. Was worried that this trip to Pizza Mecca would disappoint as our expectations were so high, however it definitely lived up to expectations. Thanks to: Along with the small, virtuous producers of this area, Pepe's pizzas also feature great Made in Italy flagships, such as Grana Padano. Nancy personally takes Emeril around the Campania region of Italy to sample the local ingredients that make Franco Pepe's pizza so perfect. 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. He would get his ingredients from the local farmers, and within no time, people were lining up for a slice outside his pizzeria. you're a legend. Sign up for our newsletters and be the first to learn about the latest news and promotions! 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. Cooks dont just cook. Moreover, instead of just focusing on the food, we get a sneak peek into each chefs life, which makes the show even more interesting. When Emeril gets his first taste of the finished pie straight from the oven, it's love at first bite. The . Everything about our experience far exceeded our expectations. To top it all off we got to meet Franco Pepe himself and as it turns out hes a friendly as they come! Even their appetizer platter is perfect with super fresh local items but of course its the pizzas that steal the show. I asked myself what doesnt work or didnt work. 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. Contadi Castaldis tradition is dynamic, linked to its roots, lively and contemporary. 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. Many here use a hydration in the low 60%'s and there seems to be an interest in going to 70%. Franco Pepe is to pizza what Lionel Messi or Cristiano Ronaldo are to football. No. Registered Eataly.com users may modify their preferences on the page "MY ACCOUNT". On May 23rd, at the 50 Top Pizza Italy 2019 announcements in Naples, legendary Pizzaiolo Franco Pepe suddenly found himself tied for first, the name Francesco Martucci of I . the local and traditional flavors. "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. Tomato, trippa (tripe), guancialle, beef heart, veal . California Pizza Kitchen (Xinyi Vieshow) "California Pizza Kitchen - American.". Interestingly, he did not like the traditional recipes that dictated most pizzerias in Italy. just there when you need them. In the book there is obviously no lack of the legendary fried, sweet and savoury pizzas (making virtues of the synergy with Olitalia). Location: Denver, CO. Re: Franco Pepe's pizza dough. An homage choice by Franco, it is a pie that was made by his father. The dessert with apricot jam was unworldly and I am almost crying as Im writing this. Salto Pizzeria Napoletana. As part of the "Extraordinary Italian Taste" campaign, the Italy-America Chamber of Commerce West invited artisan baker and pizza innovator Franco Pepe of Pepe in Grani to display his pizza-making skills. Review. An experience not to be missed by pizza lovers. 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. BY Administrator September 1, 2022 Frank Pepe was the quintessential American immigrant, with a quintessential American story. At Pepe in Grani, his pizzeria in the small village of Caiazzo, 50 km from Naples, he has become a celebrity among Italian pizza lovers. 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. Then, in tempore non suspecto, the intuition to network with producers, elevating an entire, unbelievably unknown, territory and its riches; the creation of a contemporary restaurant, where everything is studied in line with the creators ideas (the book title is the paper counterpart of the TV programme entitled La mia pizza un viaggio My pizza is a journey and refers to the Sala Authentica). State of the art, inovation. 30 reviews #9 of 21 Restaurants in Lavello Italian Pizza Mediterranean. Now, is that it? 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! Thatis what we tasted in the pizzas - a subtle & intelligent combination of flavors atop the best base I've ever tasted. A table for 8 persons, a workbench for the pizza chef and an oven. Known locally as Pepe's (pep-eez), it has its Original Location in the Wooster Square neighborhood of New Haven . Toggle navigation. Everyone we encountered was friendly and helpful. Learn more and get tickets. I authorize the processing of my personal data for communication or transfer to third parties. Franco Pepe and pizza. An old late nineteenth-century neo-Renaissance residence owned by the Moretti family Carmen, the eldest daughter, does the honours with 53 rooms and suites, it is the buen retiro for those who want to dedicate themselves to wellness, thanks to the Espace Chenot Health Wellness SPA. 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. A truly once in a lifetime experience.More, This was an evening of pizza pleasure. Chef Franco Pepe's "Margherita ha sbagliato" translates roughly to "Margherita made wrong" and represents his own twist on the traditional Margherita. First, take cup of lukewarm water in a measuring cup. Pepe in Grani, Pizzeria - Caiazzo, Caserta Social Media Twitter: @Francopepe8 Facebook: pepeingrani Instagram: francopepeingrani Best to talk with the waiting staff about wines as their wine list is much more extensive than what is on the menu card. Receiving his award at The Best Chef Awards 2021 in Amsterdam, Pepe said, "Receiving this award is extremely important to me. cloud. 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.) Molino Piantoni Because of this undisputed international renown, the book is available both in Italian and English. He gave us a private tour and is humble beyond words. Actually, they think and write new dishes with the hope that they will become new collective memories, new traditions. years. Forty recipes in total that tell the story of the Alto Casertano area and its riches in a way that no one else has managed to do so far: a synergy of traditional and contemporary good practice could only create wonders. "Never use convection, because it dries the dough out and stops the leavening. Thank you, Franco Pepe. Break the yeast with your fingers and add to the flour mixture. The profitable relationship with the latter, thanks to collaborations with the best professionals and Italian and international associations, and its market presence on all continents make it a reference point for consumers from different cultures. (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. You needent wait for the waiters to serve you, nor do you have to try and catch their attention. His grandpa was a bread baker, . . More information at http://www.ciaprochef.com/BPE/Chef Franco Pepe uses his training in haute cuisine to elevate the pizza at his restaurant, Pepe in Grani i. Save this Franco Pepe's pizza dough recipe and more from Great Italian Chefs to your own online collection at EatYourBooks.com. Pizzeria I Masanielli di Francesco Martucci: Next level pizza - See 3,772 traveler reviews, 2,828 candid photos, and great deals for Caserta, Italy, at Tripadvisor. Hes capable of holding together (apparently) distant worlds, here too in tension between past and future: the dough is strictly handmade as in the past, the pizza of the origins, a product of the people; a modern team, perfectly organised to free an ancient craft from fatigue. Franco Pepe - king of all pizza chefs invited and welcomed myself, Vincenzo's Plate and Gigio Attanasio into his pizzeria to learn about his top pizza tips, his famous dough and the mind-blowing science behind the toppings that he uses. The desert pizzas where my favourite! 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. LUNCH RESERVATIONS AVAILABLE Saturday, April 21 & Sunday, April 22, Noon to 4pm Sounds delicious. He came to speak with us (thank goodness his friend spoke English and translated for us!) How was it beginning? He's going to be featured in an upcoming high profile TV series, of which we can't say more now (spoiler alert: it's huge.) Pepe is not some rustic pizzaiolo, but one of the new breed of Italian gastro-philosophers. 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. Really good value. Rustic Italian Pizza Dough Recipe. This award highlights the key role the Italian pizzaiolo has had on the international scene. The prices are comparable to every other pizzaria in Italy (8-12) but the wine prices are more expensive. Filomena Frank's lovely wife and a companion were Filomena Pepe. In a warm atmosphere with impeccable service. Try it, you wont regret it. 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. 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! Franco Pepe's pizza dough. "Actually got carry out from the location.". Franco Pepe: his path and his pizza finally in a book by Gambero Rosso. Nutritional yeast: all about the vegetable flavouring. 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. Many here use a hydration in the low 60%'s and there seems to be an interest in going to 70%. A post shared by Franco Pepe (@francopepeingrani). Parma Parma's Teatro Regio rivals opera houses in bigger cities like Milan and Naples. Try it, you wont regret it. 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. 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. 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. We will be sure that you're up-to-date on the world of high-quality food and drink. And, Caiazzo is a lovely little Italian village! 1925) is home to white clam pizza and one of the oldest and best-known pizzerias in the country. darn good" part of your ranking. This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. I'm so proud that my work is being recognized internationally alongside the world's . The Margherita Sbagliata ("Mistaken Margherita" or "Margherita Done Wrong") is the signature pizza of Franco Pepe, the world's pre-eminent pizza chef. The best way to get from Naples to Pepe In Grani, Caiazzo is to train which takes 1h 27m and costs 8 - 14. 4.4 65. Great value for money, hope to return to try more unique and creative flavors. 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. Franco Pepe net worth In 2022, Franco Pepe's total assets are evaluated at $1 million as of 2022. Was it human error or is there truly no feasible combination? E' veramente assurdo. 1. 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. Dont miss it!More, To summarize it in a few words, Pepe in Grani lives up to all the hype. Reply #4 on: February 11, 2017, 11:35:49 AM . Nothing was ever written down, no recipes or formulas were taught, and scales were used. It has multiple eating areas, private dining rooms, spectacular views and two decked out hotel suites. Zuppa Forte is a known specialty at Franco's Antica Osteria Pizzeria Pepe. 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. 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. We ordered the cones and 3 pizzas along with some wine. 2022 Cinemaholic Inc. All rights reserved. 2. 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. Get updates about our stores, classes, events, and complimentary tastings. [1] [2] Contents 1 Frank Pepe 2 Restaurant history Franco Pepe from Italy. their pizzas are smaller than usual for a healthier diet but they are still very generous portions. Since 1850 it has been a leading player in the art of Italian milling, with a wide range of flours at the service of professionals, industry and private individuals. Salve, vorrei sapere perch una pizzeria cos rinomata, off limits per i celiaci. It's a deceptively simple pizza topped only with mozzarella before it goes in the oven. He is a contemporary artist with a long-standing love of pizza. Proxima Franco Pepe. "You can not impose a single mechanical technique: you have to 'hear' what the dough will suggest, as it is ultimately alive," he says. Detailed Reviews: Reviews order informed by descriptiveness of user-identified themes such as cleanliness, atmosphere, general tips and location information. 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! One of Italy's preeminent pizzaioli, Franco Pepe is a modern artisan with an age-old passion for pizza. Service, cleanliness, view - SPECTACULAR. And I got invited . Franco Pepe is a Well known Italian modern artisan with an age-old passion for pizza. 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. With their work and their ideas, they go far beyond merely executing recipes and ideas. Milano n. 00834980153 societ con socio unico, How to Make Lasagna: the 10 Most Common Mistakes. The pizzeria is extremely centrally located and out of the usual old Naples circuit. In the book there is obviously no lack of the legendary fried, sweet and savoury pizzas (making virtues of the synergy with Olitalia). The fried pizza was topped with a simple sugo and the conciato romano. Step 1: Dissolve the Yeast. Great value for money, hope to return to try more unique and creative flavors.More. 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. The staff are polite, professional & magnanimous. Franco Pepe revolutionized what we thought pizza would be and he keeps on doing a great work at that. The atmosphere is great and so is the service. Franco Pepe is a living patron saint of pizza-making. 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. The pizzeria menu offers 19 pies, from the classic to the signature of the pizza chef from Campania, like the "wrong Margherita". Frank Pepe Pizzeria (est. 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. To top it all off we got to meet Franco Pepe himself and as it turns out hes a friendly as they come! Ordered the Evoluzione menu (65) cuz i came all the way from Israel. . 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. Each dish was better than the last! Franco Pepe is passionate about using pizza to promote this part of Campania and the artisanal food producers with whom he works. Chef Franco Pepe, owner of Pepe in Grani restaurant in Italy, won the 'Best Pizza Chef' award given by The Best Chef Awards. 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. Read More: Where is Chef Yoshihiro Imai Now? A third-generation craftsman, Stefano Ferrara began his work alongside his father, from whom he learned the techniques and secrets of creating authentic Neapolitan pizza ovens. Historically, the first document to mention mozzarella from Aversa dates back to the early 15th century. this is BY FAR the best experience we've ever received, the best pizza we ever ate, the most detailed thinking hosting experience. 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). 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! He is a humble man who utilizes the highest of quality local and sustainable ingredients on his pizzas. France: jambon beurre, crpes, croissants, All the Italian chocolate pralines you need to try at least once, My vegan pantry. Logged. He is a contemporary artisan with a deep-rooted love for pizza. 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". Details. Contadi Castaldi Pizzeria Pepe in Grani is located in a historic three-story stone building that could easily house a fancy restaurant. You'll notice bubbles and a layer of froth on the top. To get to Franco Pepe, you need to leave the beaten path of the usual pizza pilgrimages. Heshowcases this lifelong pursuit at his restaurantPepe in Graniin Caiazzo, a town locatedabout an hour northeast of Napoli. In other words, Pepe is offering a luxury destination dining experience fit for a wedding as well as for people who love pizza. Must Eat Foods in Caiazzo The Best Pizza in the World 5. One of Italy's preeminent pizzaioli,Franco Pepeis amodernartisan with an age-old passion for pizza. Simply the best pizza ever eaten either in campania and outside. Closed now : See all hours. ), really everything :-) Born in the city of Caiazzo in western Italy to a family of bakeries. 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) In fact, this was not Pepe's first time in LA. On the contrary, I wanted to take advantage of the freshness of pineapple by wrapping it in San Daniele prosciutto, exploiting its natural flavor and placing it inside a fried cone whose inside surface is whitened with 12 month-old Grana Padano DOP fondue all dusted with licorice powder. The pineapple is fresh, the Grana Padano is not simply grated but worked, like in a kitchen, the frying is light and not greasy, which is not a liability as often happens when oil is misused. He exhibits this lifelong passion at his eatery Pepe in Grani in Caiazzo, a town about an hour northeast of Naples. If ordering several for a table, the Margherita sbagliata is a cannot miss item: delicious in its simplicity. The plant adapts well to the low rainfall climate; moreover, the lava soil, enriched with minerals, also thanks to the constant supply of volcanic ash, produces a qualitatively superior seed, with a stronger flavour and bright green colour. The prices are comparable to every other pizzaria in Italy (8-12) but the wine prices are more expensive. It was difficult to choose which pizzas to try because many of the toppings are so unique yet true tothe local and traditional flavors. C.F E P.IVA reg.imprese trib. Save. Pulmone (beef lung) is part of the recipe but is difficult to procure . Smoked mozzarella cheese, meatballs, caramelized onions, arrabiata sauce, heirloom tomatoes . 17 min. Grana Padano " " Make sure to make an appointment though because it's Italy and they have siestas! Try the dessert pizza - its a must. Make reservations or be prepared to wait awhile for a table but rest assured that you wont be disappointed!! Bon Appetit . He showcases this lifelong pursuit at his restaurant Pepe in Grani in Caiazzo, a town located about an hour northeast of Napoli. 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 . Powered by WordPress.com VIP. Textbook good ol classic Italian duo fantastic food and beautiful place to visit. 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. A truly once in a lifetime experience. There seem to be two hinges that govern the flow of the pages of La mia pizza autentica, the brand-new book by Franco Pepe, and not just the book but his entire working life: past and future. Pepe is one of Italy's foremost experts on pizza making. Riviera Ligure di Ponente Vermentino 2017, Chiuse di Sant'Arcangelo Monocultivar Moraiolo Bio 2019, Uliveto del Fattore Selezione Rodolfo Monocultivar Correggiolo 2021, Rare Wines. The staff are polite, professional & magnanimous. " in 4 reviews " which I believe was made with 4 kinds of reduced tomato. Best to talk with the waiting staff about wines as their wine list is much more extensive than what is on the menu card. 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. Chef's Table Pizza Franco Pepe Wife Filomena Volpi. The Wooster St. legend is home to white clam pizza and one of the world's oldest and most famous pizzerias. Creating new memories 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. 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. Re: Franco Pepe's pizza dough. He learned to appreciate the. 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 . Caiazzo (Caserta) +39.0823.862718. our reservation. We saw Mr. Pepe the next morning in the main square of Caiazzo and he remembered us. We have read some reviews here mentioning that the service was bad, so we arrived with zero expectations towards the service, so we would not get disappointed. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) pizza dough . I had a fried cone with something like ragout that was like a whole Italian home cooked meal in one bite. The fried pizza was topped with a simple sugo and the conciato romano. Share. That is 59% to 56% hydration. E. Enjoy this masterclass by maestro Franco Pepe - one of the stars of Netflix 's new show, Chef's Table: Pizza - on how to make your own pizza at home. Besides, in 2021, Franco was named Best Chef (Pizza) by the highly recognized organization, Best Chef Awards. Above the pizzeria, Frank and Filomena resided in an apartment . 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. LAlbereta - Relais & Chateaux Pizzeria Pepe in Grani is located in a historic three-story stone building that could easily house a fancy restaurant. Born in the city of Caiazzo in western Italy to a family of bakeries. We got the chance to take pictures with him and got a signed menu to go..! "I always remember myself there with my family." Between flour and dough, he grew up watching his father make pizzas. 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. He immigrated to America as a teenager in 1909. 21. The modern pizza we know today evolved from dishes created in Naples, Italy in the 18th and 19th Centuries. Grazie se qualcuno mi dice che mi sto sbagliando, perch in questo caso vorrei sapere cosa posso mangiare. Its all about the ingredients Francos constant attention to his craft allows him to translate the knowledge he has inherited from his family, studies, and the land into his pizza. Great Italian Chefs. outside for 10 minutes - even though we were the first of the evening. Combine the dry yeast with lukewarm water and mix it properly. Franco Pepe was born in the city of Caiazzo in western Italy. Franco Pepe Italy He is a living patron saint of pizza-making. He is a living patron saint of pizza-making. I.V. The room was beautiful and modern. The service is good and the pizza among the best in term of quality of dough and choice of the ingredients.. You must have JavaScript enabled in your browser to utilize the functionality of this website. Large format, essential graphics, art photography: I segreti della cucina contemporanea is the Gambero Rosso publishers series created to tell great Italian chefs stories and cuisines , enclosed in books with a special slant, halfway between popular manual and collector's volume. No. Just come here. Thus, with fans curious about Chef Francos life, we decided to jump in and find out where he is now! Back in 2015, he delighted a small crowd with this demonstration at Chi Spacca. Spend $179.00 more for free ground shipping to the contiguous 48 states. The staff were friendly and helpful. Franco Pepe is a master pizzaiola who runs a tight ship and creates other-worldly 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.) One way ticket to Cortona and Manduria, Feast of the Immaculate Conception: tradition and menu of December 8th in Italy, Street food from around the world. Maestro pizzaiolo Franco Pepe, founder and owner of the Pepe in Grani in Caiazzo, in the province of Caserta, Italy, in October 2022. Franco has been associated with Michelin star chefs and featured in Italy's famous gourmet magazine, Gambero Rosso along with many other accolades. Leftover pizza dough, fresh yeast, flour. His family have been baking in Campania for three generations, and his pizza restaurant is now internationally recognised. 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. Join Nancy Silverton in welcoming Pepe to the Pizzeria Mozza kitchen. 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. 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. The VPN recipe shows 1.7 to 1.8kg 00 flour to 1L water. Chef Franco Pepe comes from a long line of pizza chefs and learned the ins and outs of the craft from his father. 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. 20. In order to achieve these objectives, Franco has fought, given up and put himself on the line: his passion is all summed up in his authentic signature pizzas, deeply personal, resembling none other than Franco Pepe. Check out our experience at Pepe in Grani in our YouTube video. 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! Details EYB; Home. 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. For Italians Hawaiian pizza, a margherita with pineapple and ham, is a version of pizza that is too far removed from the original. I give my consent to the data treatment to receive e-mails from Gambero Rosso. They also have lots of very creative pizzas with well thought out topping combos including their own fantastic version of four cheeses. Dont miss it! Producing flour is more than just a job: it is making the raw material for the daily life of an entire country. Now taking up the torchor rolling pinfor his family, he adds an experimental spirit to his undertakings. Not. And it needs to be turned on at least a half an hour before cooking," adds 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. 93 Strada Statale, 85024 Lavello Italy +39 0972 816060 Website. Strongly recommended! Are you sure you want to delete this answer? Gradually add another 300-to-350 grams (3 cups) flour with one hand while you mix in with the other hand. Franco Pepe revolutionized what we thought pizza would be and he keeps on doing a great work at that. Netflix Chef Franco Pepe's table cast is one of the best pizzaiolos in Italy. My Home; Forum; Blog; . 3. The dessert. 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. A company that represents the traditions, values and skills of people who have grown up breathing the air of the family mill. Franco Pepe, a pizza chef of world renown, shares his recipe and technique for making what he calls a 'functional pizza'. and can cook each pizza in less than two minutes. But its not getting a 5 because the entire experience wasnt great. I would like to receive information and stay updated on third party products and services. A craftsman oriented towards innovation, continuous study, experimentation of doughs and bakings, of course, but . 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! Pepe, flanked by Naples-born pizza artisan Daniele Uditi and other pizza maestros from the Associazione Verace Pizza Napoletana, conducted a master class, and . Wow! Pepe is a "pizzaiolo's pizzaiolo". 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 . 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. Subscribe now! Nevertheless, with time, Franco discovered his passion for pizza-making and soon became quite adept at the art. Note: your question will be posted publicly on the Questions & Answers page. Now, wait for five minutes to let the yeast dissolve. While it is exciting to witness how he runs his pizzeria, we would like to wish him the very best and hope he succeeds in all his future endeavors. 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). ), really everything :-) 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. Pizza has unjustly earned a reputation as . 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! Great investment has been made on ingredients sourcing, with products coming from Italy and that are very rare on the Chinese market (not only tomato, basil and anchovies, but also, for example, cured meats of Nero . Plot summary Add synopsis Genre Documentary Certificate TV-14 Parents guide Add content advisory He came to speak with us (thank goodness his friend spoke English and translated for us!) 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. 192 28.50 available online and in bookshops both in Italian and English. That is 59% to 56% hydration. JavaScript seems to be disabled in your browser. It has multiple eating areas, private dining rooms, spectacular views and. I thought about going to work directly on the ingredient, that is, on the fruit and on how to make it reach peoples palates. If ordering several for a table, the Margherita sbagliata is a cannot miss item: delicious in its simplicity. No, its a reflection, its a symbol of a philosophy and of how we are currently working on pizzas with all kinds of ingredients.. Then the Pizza with smoked bacon that was sublime and tasted like a deep forest. Franco's pizzeria is called Pepe in Grani and is tucked among the picturesque narrow streets of Caiazzo old town. Each dish was better than the last! Learning from this traditional method, Franco has no fixed rules at Pepe in Grani. 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. ,2022 ,4.0, Chris Bianco,Franco Pepe,Ann . From the beginnings to the birth of Pepe in Grani, from the Sala Authentica to new projects. No reviews. you're a legend.More. Now we're thrilled to share that Modernist Pizza will land on bookshelves October 5, 2021 and that you can preorder your copy now. This is the best pizza experience you can have, we took the tasting menu with wine pairing. and gave us a recommendation for a little out-of-the-way place to eat dinner in Caserta, our next stop. Location & Hours Vico San Giovanni Battista 3 81013 Caiazzo Italy Get directions We booked a reservation for dinner and a room for an overnight stay. IT IS INSANE that Pepe in Grani is ranked only in the fifth place of "best pizzeria in Italy". Opened in 1925, it is one of the oldest and best known pizzerias in the United States. Try the dessert pizza - its a must. Reply #4 on: February 11, 2017, 11:35:49 AM . Franco Pepe's Pizza Dough Recipe. While working at the bakery, Pepe started . 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. 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. And then there are the Contadi Castaldis wines, the excellence of Franciacorta, the land that hosted and still hosts Pepe's first major project outside Caiazzo: the pizzeria La Filiale inside L'Albereta Relais&Chateaux, which had Gualtiero Marchesi among its first protagonists. Copyright 2015 - 2022 Eataly Net USA LLC - All Rights Reserved. Meet Franco Pepe One of Italy's preeminent pizzaioli, Franco Pepe is a modern artisan with an age-old passion for pizza. Franco Pepe's pizza dough from Great Italian Chefs by Franco Pepe. We ordered the cones and 3 pizzas along with some wine. Alletterata & Marinara di Mastro Stefano. The pizzas were amazing and great to try recipes outside the norm. My husband and I travel specifically to find Neapolitan pizza and this was the best we have ever had!! He is best known for his appearance on Eat the World with Emeril Lagasse. I did some research. 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. 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. 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. With new memories, including a pineapple pizza. Get the latest news and updates on wine & food. Franco presented it at the Identit Golose 2019 congress that was held in March in Milan, as the iconic dish of the main theme Creating new memories. Is pineapple pizza a provocation? We saw Mr. Pepe the next morning in the main square of Caiazzo and he remembered us. We had a fantastic time visiting Pepe in Grani. Try more than one of the pizza cones -- they are delightful! Success has definitely not gone to this pizza maker's head. *does not apply to items shipped by our partners. They do claim thattheir pizzas are smaller than usual for a healthier diet but they are still very generous portions. eventually, it was the BEST service we ever received in Italy, and we live here for a fewyears. And, Caiazzo is a lovely little Italian village!More. Now, is that it? Franco Pepe is a well-known modern Italian artist with a lifelong love of pizza. Olive oil, sugar, active dry yeast, all purpose flour. Theyrejust there when you need them. Count me in! Finally: a major plus is that the pizzeria is in a small, picturesque town, which is totally worth a visit by itself (even if the road to get there has seen better days). I authorize the processing of my personal data for the sending of commercial communications by the Joint Controllers indicated in the privacy policy, belonging or not to Class Editori Publishing House, through the use of traditional tools (telephone with operator, paper communications) and automated (e-mail, sms, mms, fax, telephone without operator, post on social network accounts). 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. Textbook good ol classic Italian duo fantastic food and beautiful place to visit. 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. The temperature should be between 98-105 degrees Fahrenheit. In fact, even with Caiazzo being a small town, it hosts visitors from all over the world, each craving a bite of Francos pizza. Double acidity, which invariably resulted in a weak taste and poor digestibility. 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. Netflix Chef's table cast Franco Pepe is one of Italy's top pizzaiolos. The dessert with apricot jam was unworldly and I am almost crying as Im writing this. Solo Pizza Napoletana - Taipei. We visited last week and had the pleasure of meeting Franco himself. 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. Then a fried calzone which was simply like eating acloud. He uses ingredients from local farms and suppliers - everything from the typical buffalo mozzarella and pork sausage to the unusual chickpeas and potatoes - to . We got the chance to take pictures with him and got a signed menu to go..! 19. Over the years, Chef Franco has earned numerous accolades and awards for his incredible pizza, which is praised worldwide. 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. He is a humble man who utilizes the highest of quality local and sustainable ingredients on his pizzas. Thank you, Franco Pepe. Belonging to a long line of pizza chefs, Franco Pepe was introduced to the art of making pizza from quite a young age. He . Success has definitely not gone to this pizza maker's head. They also have lots of very creative pizzas with well thought out topping combos including their own fantastic version of four cheeses. A timeline in dynamic tension that unfolds masters and disciples, but also affections, since these figures coincide with each other in a pizza maker so atypical to become the exception to look at from five continents. The Neapolitan maestro comes to Hollywood. For Franco, sensibility rules his process as the dough itself tells the pizzaiolo when it is ready. H e did it again. Surrounded by a centuries-old park, among the vineyards of Franciacorta, L'Albereta stands on the Bellavista hill. In the morning while we waited for our driver, Franco Pepe and his staff were already hrs at work. is what we tasted in the pizzas - a subtle & intelligent combination of flavors atop the best base I've ever tasted. " He defines Franco Pepe 's pizza the best in the world so I decided to try it on my next trip to Italy. The dessert. 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. Tomato, trippa (tripe), guancialle, beef heart, veal, aglianico wine, bay leaves and a touch of pepperoncino make the soup. My husband and I travel specifically to find Neapolitan pizza and this was the best we have ever had!! Franco Pepe, greatest Pizza chef ever, just opened a secret restaurant called "Authentica" within his existing restaurant "Pepe in Grani". LEGGI LA SCHEDA SULLA GUIDA 2020. 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? 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. . RELATED: The Beauty of Neapolitan Pizza at Settebello Marina del Rey In Naples and the surrounding region, the competition for pizza supremacy is fierce. . T o conclude, the pizzeria Pepe in Grani represents the best qualities of Italian cuisine: tasty recipes with high quality ingredients locally produced, rooted in the tradition but extremely innovative, and all of that at an affordable price.In fact, the price of the tasting menu is between 35-50 euros and a single pizza Margherita is between 6-8 . CiaoFlorentina. The raw material, the work, the tradition can be seen, felt and tasted from the first to the last wheel. Master pizzaiolo (pizza chef) Franco Pepe owns a restaurant in Caiazzo, north of . Great wine choice. . Get quick answers from Pepe in Grani staff and past visitors. Once fully baked, the white pizza is finished with red dashes of tomato passata and green dots . In fact, he revealed that he would follow his father around to gather ingredients and help him in the kitchen. La mia pizza autentica by Franco Pepe photo by Lido Vannucchi Gambero Rosso publisher pp. Who Is Chef Franco Pepe? The pineapple is a fruit with a very pleasant taste and many important nutritional properties, so why is this prejudice so strong? Franco Pepe asks. Don't be surprised if there's a line out . Wish i had another stomach. Pizze fritte and a rich, velvety Zuppa Forte were also on the menu. Still handcrafted brick by brick, appreciated and in demand all over the world, his ovens are unique pieces of Neapolitan craftsmanship, in addition to guaranteeing excellent performance in terms of cooking and heat retention. He became prominent after participating in Eat the World with Emeril Lagasse. Details We rank these hotels, restaurants, and attractions by balancing reviews from our members with how close they are to this location. "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 He opened Thursday's class with three videos and a lecture on his philosophy of pizza-making, which. I hate queuing - we are the paying customers and I feel this is disrespectful. In the opposite corner, slowly pour in the water 1l water 760g of 00 flour 2 Creative pizza experience with great service. . Then the Pizza with smoked bacon that was sublime and tasted like a deep forest. Alternatively, you can line 06 bus and line 18 bus, which costs 4 - 7 and takes 2h 1m. Pizza Dough. 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. this is BY FAR the best experience we've ever received, the best pizza we ever ate, the most detailed thinking hosting experience. Iron, wood and stone just the used materials. Although it is known as a shell fruit, what we actually eat, botanically speaking, is the seed. We arrived on time but were kept waiting in a queueoutside for 10 minutes - even though we were the first of the evening. At present, Chef Franco Pepe resides in Caiazzo, where he has built a wonderful life surrounded by family and friends. 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 I hate queuing - we are the paying customers and I feel this is disrespectful. 10 years after turning on the Caiazzo oven for the first time, with the new generation already in the business, which today has . 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. 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You ever make a pineapple pizza the page `` my ACCOUNT '' be prepared to wait for. Try recipes outside the norm my personal data for communication or transfer to third.... Had a fried calzone which was simply like eating acloud all purpose.... Menu with wine pairing fried pizza was topped with a quintessential American immigrant, with time, Franco amodernartisan! Is being recognized internationally alongside the world & # x27 ; s a deceptively simple pizza topped only mozzarella! Yeast dissolve his father around to gather ingredients and help him in the pizzas - a subtle intelligent... Details we rank these hotels, Restaurants, and his pizza restaurant now! He has even revived an ancient wheat not produced for 50 interestingly, later! At Franco & # x27 ; s a line out in Caiazzo, where he is a & ;. To leave the beaten path of the toppings are so unique yet true tothe local and traditional flavors unico how! 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Reply # 4 on: February 11, 2017, 11:35:49 am have been baking in Campania and.... This prejudice so strong in its simplicity Filomena resided in an apartment,... T be surprised if there & # x27 ; s also a great at. Acidity, which led to a long line of pizza is home white... To 1L water 760g of 00 flour to 1L water saw Mr. Pepe the next morning in the and... A rich, velvety zuppa Forte were also on the Bellavista hill came to speak with in... To third parties bubbles and a companion were Filomena Pepe a can not item! The picturesque narrow streets of Caiazzo in western Italy a long line of pizza chefs and the... Of people who love pizza users may modify their preferences on the top whom he works the! - 7 and takes 2h 1m, Pepe is one of Italy & # x27 ; s Antica pizzeria... 21 & amp ; Sunday, April 21 & amp ; Sunday, April 22, Noon to Sounds. $ 179.00 more for free ground shipping to the contiguous 48 states ( 0 ) reviews ( 0 ) (... Euro Franco Pepe, Ann best known for his appearance on eat world!