But its not getting a 5 because the entire experience wasnt great. Detailed Reviews: Reviews order informed by descriptiveness of user-identified themes such as cleanliness, atmosphere, general tips and location information. The atmosphere is great and so is the service. To top it off Franco Pepe took the time to take a selfie with us in his kitchen. Salve, vorrei sapere perch una pizzeria cos rinomata, off limits per i celiaci. We saw Mr. Pepe the next morning in the main square of Caiazzo and he remembered us. Dont miss it!More, To summarize it in a few words, Pepe in Grani lives up to all the hype. Claimed. He exhibits this lifelong passion at his eatery Pepe in Grani in Caiazzo, a town about an hour northeast of Naples. 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. ), really everything :-) 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. 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. 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. C.F E P.IVA reg.imprese trib. He's also a great guy. In the morning while we waited for our driver, Franco Pepe and his staff were already hrs at work. The . He is a living patron saint of pizza-making. No reviews. The prices are comparable to every other pizzaria in Italy (8-12) but the wine prices are more expensive. 10 years after turning on the Caiazzo oven for the first time, with the new generation already in the business, which today has . 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. 30 reviews #9 of 21 Restaurants in Lavello Italian Pizza Mediterranean. Count me in! 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. He showcases this lifelong pursuit at his restaurant Pepe in Grani in Caiazzo, a town located about an hour northeast of Napoli. their pizzas are smaller than usual for a healthier diet but they are still very generous portions. 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. To top it all off we got to meet Franco Pepe himself and as it turns out hes a friendly as they come! I.V. Moreover, instead of just focusing on the food, we get a sneak peek into each chefs life, which makes the show even more interesting. The temperature should be between 98-105 degrees Fahrenheit. 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. 2022 Cinemaholic Inc. All rights reserved. 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. 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. Love it. In the book there is obviously no lack of the legendary fried, sweet and savoury pizzas (making virtues of the synergy with Olitalia). 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. I would like to receive information and stay updated on third party products and services. We got the chance to take pictures with him and got a signed menu to go..! A craftsman oriented towards innovation, continuous study, experimentation of doughs and bakings, of course, but . You must have JavaScript enabled in your browser to utilize the functionality of this website. I did some research. 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. Chef Franco Pepe comes from a long line of pizza chefs and learned the ins and outs of the craft from his father. The prices are comparable to every other pizzaria in Italy (8-12) but the wine prices are more expensive. Combine the dry yeast with lukewarm water and mix it properly. *does not apply to items shipped by our partners. 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 . 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. Save. Now, is that it? California Pizza Kitchen (Xinyi Vieshow) "California Pizza Kitchen - American.". Zuppa Forte is a known specialty at Franco's Antica Osteria Pizzeria Pepe. Known locally as Pepe's (pep-eez), it has its Original Location in the Wooster Square neighborhood of New Haven . France: jambon beurre, crpes, croissants, All the Italian chocolate pralines you need to try at least once, My vegan pantry. I authorize the processing of my personal data for communication or transfer to third parties. The dessert. Parma Parma's Teatro Regio rivals opera houses in bigger cities like Milan and Naples. Check out our experience at Pepe in Grani in our YouTube video. 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. the local and traditional flavors. Subscribe now! Nevertheless, with time, Franco discovered his passion for pizza-making and soon became quite adept at the art. Franco Pepe is a living patron saint of pizza-making. cloud. Many here use a hydration in the low 60%'s and there seems to be an interest in going to 70%. It was an evening I wont forget any time soon. 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. Even their appetizer platter is perfect with super fresh local items but of course its the pizzas that steal the show. 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.) 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). Frank Pepe Pizzeria (est. Pizzeria Pepe in Grani is located in a historic three-story stone building that could easily house a fancy restaurant. Dont miss it! 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! In the morning while we waited for our driver, Franco Pepe and his staff were already hrs at work. 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. Details 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's "Margherita ha sbagliato" translates roughly to "Margherita made wrong" and represents his own twist on the traditional Margherita. 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. Chef Franco Pepe, owner of Pepe in Grani restaurant in Italy, won the 'Best Pizza Chef' award given by The Best Chef Awards. Pizza Hut. Are you sure you want to delete this question? At present, Chef Franco Pepe resides in Caiazzo, where he has built a wonderful life surrounded by family and friends. Franco Pepe is a well-known modern Italian artist with a lifelong love of pizza. Try the dessert pizza - its a must. First, take cup of lukewarm water in a measuring cup. 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). Then the Pizza with smoked bacon that was sublime and tasted like a deep forest. Caiazzo (Caserta) +39.0823.862718. His grandpa was a bread baker, . LUNCH RESERVATIONS AVAILABLE Saturday, April 21 & Sunday, April 22, Noon to 4pm Sounds delicious. The absolute best experience and pizza! The staff are polite, professional & magnanimous. and gave us a recommendation for a little out-of-the-way place to eat dinner in Caserta, our next stop. Read More: Where is Chef Yoshihiro Imai Now? 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. Creative pizza experience with great service. One of Italy's preeminent pizzaioli,Franco Pepeis amodernartisan with an age-old passion for pizza. I hate queuing - we are the paying customers and I feel this is disrespectful. And it needs to be turned on at least a half an hour before cooking," adds Pepe. Definitely not hot. . My husband and I travel specifically to find Neapolitan pizza and this was the best we have ever had!! 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). Pizza Dough. "Actually got carry out from the location.". It has multiple eating areas, private dining rooms, spectacular views and two decked out hotel suites. We saw Mr. Pepe the next morning in the main square of Caiazzo and he remembered us. Grana Padano 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. 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! Franco Pepe's pizza dough from Great Italian Chefs by Franco Pepe. 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. 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. Thank you, Franco Pepe. 19. 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. Now, wait for five minutes to let the yeast dissolve. Sign up for our newsletters and be the first to learn about the latest news and promotions! Was it human error or is there truly no feasible combination? The service is good and the pizza among the best in term of quality of dough and choice of the ingredients.. An experience not to be missed by pizza lovers. Olive oil, sugar, active dry yeast, all purpose flour. . 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. In a warm atmosphere with impeccable service. Thatis what we tasted in the pizzas - a subtle & intelligent combination of flavors atop the best base I've ever tasted. In 2022, Netflix dedicated an episode of Chef's Table Pizza to him, the only Italian together with Gabriele Bonci. Details This award highlights the key role the Italian pizzaiolo has had on the international scene. Frank Pepe was the quintessential American immigrant, with a quintessential American story. Reply #4 on: February 11, 2017, 11:35:49 AM . Franco Pepe was born in a pizzeria. " " Make sure to make an appointment though because it's Italy and they have siestas! 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. That really depends on what "category" of pizza you have in mind, but in most of the categories it will be in the "prettydarn good" part of your ranking. "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. The VPN recipe shows 1.7 to 1.8kg 00 flour to 1L water. Meet Franco Pepe One of Italy's preeminent pizzaioli, Franco Pepe is a modern artisan with an age-old passion for pizza. Learning from this traditional method, Franco has no fixed rules at Pepe in Grani. you're a legend.More. I give my consent to the data treatment to receive e-mails from Gambero Rosso. He became prominent after participating in Eat the World with Emeril Lagasse. 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. Netflix Chef's table cast Franco Pepe is one of Italy's top pizzaiolos. He is a humble man who utilizes the highest of quality local and sustainable ingredients on his pizzas. You'll notice bubbles and a layer of froth on the top. 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. He comes from a line of expert bakers. Over the years, Chef Franco has earned numerous accolades and awards for his incredible pizza, which is praised worldwide. 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. Franco Pepe from Italy. Each dish was better than the last! The staff were friendly and helpful. That is 59% to 56% hydration. His family have been baking in Campania for three generations, and his pizza restaurant is now internationally recognised. The modern pizza we know today evolved from dishes created in Naples, Italy in the 18th and 19th Centuries. His work at Pepe in Grani has now be recognised recognised by the Best Chef Awards who awarded him with the Best Chef Pizza price at the 2021 Best Chef Awards that took place in Amsterdam earlier this week.. To get to Franco Pepe, you need to leave the beaten path of the usual pizza pilgrimages. We arrived on time but were kept waiting in a queueoutside for 10 minutes - even though we were the first of the evening. Now, is that it? this is BY FAR the best experience we've ever received, the best pizza we ever ate, the most detailed thinking hosting experience. Nutritional yeast: all about the vegetable flavouring. 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. " He defines Franco Pepe 's pizza the best in the world so I decided to try it on my next trip to Italy. Get quick answers from Pepe in Grani staff and past visitors. Pepe, flanked by Naples-born pizza artisan Daniele Uditi and other pizza maestros from the Associazione Verace Pizza Napoletana, conducted a master class, and . Theyrejust there when you need them. 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". Grazie se qualcuno mi dice che mi sto sbagliando, perch in questo caso vorrei sapere cosa posso mangiare. ), really everything :-) We ordered the cones and 3 pizzas along with some wine. "I always remember myself there with my family." Between flour and dough, he grew up watching his father make pizzas. Riviera Ligure di Ponente Vermentino 2017, Chiuse di Sant'Arcangelo Monocultivar Moraiolo Bio 2019, Uliveto del Fattore Selezione Rodolfo Monocultivar Correggiolo 2021, Rare Wines. He opened Thursday's class with three videos and a lecture on his philosophy of pizza-making, which. . 1. We visited last week and had the pleasure of meeting Franco himself. This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. 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. 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. Franco Pepe is a Well known Italian modern artisan with an age-old passion for pizza. When Emeril gets his first taste of the finished pie straight from the oven, it's love at first bite. darn good" part of your ranking. Franco Pepe's pizza dough. 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 . Closed now : See all hours. Alletterata & Marinara di Mastro Stefano. 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. 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. Registered Eataly.com users may modify their preferences on the page "MY ACCOUNT". To top it off Franco Pepe took the time to take a selfie with us in his kitchen. From the beginnings to the birth of Pepe in Grani, from the Sala Authentica to new projects. Born in the city of Caiazzo in western Italy to a family of bakeries. Franco Pepe, greatest Pizza chef ever, just opened a secret restaurant called "Authentica" within his existing restaurant "Pepe in Grani". years. Albeit, he later mentioned that being a chef wasnt his first choice, as he knew how strenuous the job could be. Franco Pepe is to pizza what Lionel Messi or Cristiano Ronaldo are to football. 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. 2. In fact, even with Caiazzo being a small town, it hosts visitors from all over the world, each craving a bite of Francos pizza. Strongly recommended! Zuppa Forte is a known specialty at Franco's Antica Osteria Pizzeria Pepe. Pepe is one of Italy's foremost experts on pizza making. 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 Great value for money, hope to return to try more unique and creative flavors.More. 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. I asked myself what doesnt work or didnt work. 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. Share. 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. E' veramente assurdo. The fried pizza was topped with a simple sugo and the conciato romano. 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. 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. Netflix Chef Franco Pepe's table cast is one of the best pizzaiolos in Italy. 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! Besides, in 2021, Franco was named Best Chef (Pizza) by the highly recognized organization, Best Chef Awards. Learn more and get tickets. The raw material, the work, the tradition can be seen, felt and tasted from the first to the last wheel. Great Italian Chefs. The legacy of the past, as we were saying. In fact, this was not Pepe's first time in LA. Iron, wood and stone just the used materials. . He is a contemporary artisan with a deep-rooted love for pizza. If ordering several for a table, the Margherita sbagliata is a cannot miss item: delicious in its simplicity. Franco Pepe revolutionized what we thought pizza would be and he keeps on doing a great work at that. you're a legend. Break the yeast with your fingers and add to the flour mixture. 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. And I got invited . Because of this undisputed international renown, the book is available both in Italian and English. Great wine choice. 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. Franco has been associated with Michelin star chefs and featured in Italy's famous gourmet magazine, Gambero Rosso along with many other accolades. Pepe is not some rustic pizzaiolo, but one of the new breed of Italian gastro-philosophers. 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 . " in 4 reviews " which I believe was made with 4 kinds of reduced tomato. 1925) is home to white clam pizza and one of the oldest and best-known pizzerias in the country. No. Heshowcases this lifelong pursuit at his restaurantPepe in Graniin Caiazzo, a town locatedabout an hour northeast of Napoli. Receiving his award at The Best Chef Awards 2021 in Amsterdam, Pepe said, "Receiving this award is extremely important to me. Location: Denver, CO. Re: Franco Pepe's pizza dough. Get updates about our stores, classes, events, and complimentary tastings. 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. Join Nancy Silverton in welcoming Pepe to the Pizzeria Mozza kitchen. Review. The Wooster St. legend is home to white clam pizza and one of the world's oldest and most famous pizzerias. Make reservations or be prepared to wait awhile for a table but rest assured that you wont be disappointed!! Was worried that this trip to Pizza Mecca would disappoint as our expectations were so high, however it definitely lived up to expectations. 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) Thanks to: With their work and their ideas, they go far beyond merely executing recipes and ideas. Franco Pepe and pizza. 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. He is best known for his appearance on Eat the World with Emeril Lagasse. 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. Really good value. Try the dessert pizza - its a must. Cooks dont just cook. Nancy personally takes Emeril around the Campania region of Italy to sample the local ingredients that make Franco Pepe's pizza so perfect. Solo Pizza Napoletana - Taipei. We were seated in a beautiful room at the time ofour reservation. Step 1: Dissolve the Yeast. The desert pizzas where my favourite! You needent wait for the waiters to serve you, nor do you have to try and catch their attention. Rustic Italian Pizza Dough Recipe. While working at the bakery, Pepe started . Now we're thrilled to share that Modernist Pizza will land on bookshelves October 5, 2021 and that you can preorder your copy now. To top it all off we got to meet Franco Pepe himself and as it turns out hes a friendly as they come! Maestro pizzaiolo Franco Pepe, founder and owner of the Pepe in Grani in Caiazzo, in the province of Caserta, Italy, in October 2022. Chef's Table Pizza Franco Pepe Wife Filomena Volpi. Everything about our experience far exceeded our expectations. 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. It's a deceptively simple pizza topped only with mozzarella before it goes in the oven. Tomato, trippa (tripe), guancialle, beef heart, veal, aglianico wine, bay leaves and a touch of pepperoncino make the soup. 3. 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? Top quality milk, the cheesemakers craftsmanship in applying thousand-years-old rules and, above all, time. 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. Details. CiaoFlorentina. The pizzeria is extremely centrally located and out of the usual old Naples circuit. 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.) A company that represents the traditions, values and skills of people who have grown up breathing the air of the family mill. 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. 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. Although it is known as a shell fruit, what we actually eat, botanically speaking, is the seed. Who Is Chef Franco Pepe? Contadi Castaldis tradition is dynamic, linked to its roots, lively and contemporary. 4.4 65. Success has definitely not gone to this pizza maker's head. Try it, you wont regret it. Powered by WordPress.com VIP. Franco Pepe is passionate about using pizza to promote this part of Campania and the artisanal food producers with whom he works. 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 . Above the pizzeria, Frank and Filomena resided in an apartment . They also have lots of very creative pizzas with well thought out topping combos including their own fantastic version of four cheeses. Gradually add another 300-to-350 grams (3 cups) flour with one hand while you mix in with the other hand. Not. A post shared by Franco Pepe (@francopepeingrani). Logged. Double acidity, which invariably resulted in a weak taste and poor digestibility. IT IS INSANE that Pepe in Grani is ranked only in the fifth place of "best pizzeria in Italy". Great value for money, hope to return to try more unique and creative flavors. 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. 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.) I hate queuing - we are the paying customers and I feel this is disrespectful. Franco Pepe's Pizza Dough Recipe. We booked a reservation for dinner and a room for an overnight stay. 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! 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. Wish i had another stomach. For Franco, sensibility rules his process as the dough itself tells the pizzaiolo when it is ready. 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. 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. Milano n. 00834980153 societ con socio unico, How to Make Lasagna: the 10 Most Common Mistakes. Ordered the Evoluzione menu (65) cuz i came all the way from Israel. Success has definitely not gone to this pizza maker's head. Interestingly, he did not like the traditional recipes that dictated most pizzerias in Italy. It was difficult to choose which pizzas to try because many of the toppings are so unique yet true tothe local and traditional flavors. I thought about going to work directly on the ingredient, that is, on the fruit and on how to make it reach peoples palates. Franco Pepe was born in the city of Caiazzo in western 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 . LAlbereta - Relais & Chateaux 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. If ordering several for a table, the Margherita sbagliata is a cannot miss item: delicious in its simplicity. This is the best pizza experience you can have, we took the tasting menu with wine pairing. Widely regarded as the best pizzaiolo in Italy, Franco Pepe is one of the foremost experts on pizza making. Producing flour is more than just a job: it is making the raw material for the daily life of an entire country. Pizzeria Pepe in Grani is located in a historic three-story stone building that could easily house a fancy restaurant. 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. "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 We got the chance to take pictures with him and got a signed menu to go..! 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. We ordered the cones and 3 pizzas along with some wine. 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. The best way to get from Naples to Pepe In Grani, Caiazzo is to train which takes 1h 27m and costs 8 - 14. Leftover pizza dough, fresh yeast, flour. Plot summary Add synopsis Genre Documentary Certificate TV-14 Parents guide Add content advisory Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) pizza dough . That is 59% to 56% hydration. Pepe is a "pizzaiolo's pizzaiolo". Best to talk with the waiting staff about wines as their wine list is much more extensive than what is on the menu card. eventually, it was the BEST service we ever received in Italy, and we live here for a fewyears. Textbook good ol classic Italian duo fantastic food and beautiful place to visit. 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. We will be sure that you're up-to-date on the world of high-quality food and drink. Along with the small, virtuous producers of this area, Pepe's pizzas also feature great Made in Italy flagships, such as Grana Padano. The dessert. Textbook good ol classic Italian duo fantastic food and beautiful place to visit. La mia pizza autentica by Franco Pepe photo by Lido Vannucchi Gambero Rosso publisher pp. Spend $179.00 more for free ground shipping to the contiguous 48 states. 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. 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. Service, cleanliness, view - SPECTACULAR. They do claim thattheir pizzas are smaller than usual for a healthier diet but they are still very generous portions. In the opposite corner, slowly pour in the water 1l water 760g of 00 flour 2 is what we tasted in the pizzas - a subtle & intelligent combination of flavors atop the best base I've ever tasted. Its all about the ingredients 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 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. Who is Franco Pepe? They also have lots of very creative pizzas with well thought out topping combos including their own fantastic version of four cheeses. 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. One of Italy's preeminent pizzaioli, Franco Pepe is a modern artisan with an age-old passion for pizza. Molino Piantoni Filomena Frank's lovely wife and a companion were Filomena Pepe. 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. The Margherita Sbagliata ("Mistaken Margherita" or "Margherita Done Wrong") is the signature pizza of Franco Pepe, the world's pre-eminent pizza chef. just there when you need them. 2.700.000 euro Try it, you wont regret it. Simply the best pizza ever eaten either in campania and outside. How was it beginning? Get the latest news and updates on wine & food. Franco Pepe revolutionized what we thought pizza would be and he keeps on doing a great work at that. 192 28.50 available online and in bookshops both in Italian and English. Tripadvisor performs checks on reviews. He gave us a private tour and is humble beyond words. Alternatively, you can line 06 bus and line 18 bus, which costs 4 - 7 and takes 2h 1m. RELATED: The Beauty of Neapolitan Pizza at Settebello Marina del Rey In Naples and the surrounding region, the competition for pizza supremacy is fierce. 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. Then a fried calzone which was simply like eating acloud. Franco Pepe Italy He is a living patron saint of pizza-making. He is a contemporary artist with a long-standing love of pizza. 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. Contadi Castaldi It has multiple eating areas, private dining rooms, spectacular views and. He would get his ingredients from the local farmers, and within no time, people were lining up for a slice outside his pizzeria. Tomato, trippa (tripe), guancialle, beef heart, veal . 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. Pepe in Grani, Pizzeria - Caiazzo, Caserta 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. 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 dessert with apricot jam was unworldly and I am almost crying as Im writing this. Location & Hours Vico San Giovanni Battista 3 81013 Caiazzo Italy Get directions BY Administrator September 1, 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 . However, he loves to put his twist on traditional pizza recipes, which led to a massive increase in his popularity. Franco Pepe: his path and his pizza finally in a book by Gambero Rosso. Master pizzaiolo (pizza chef) Franco Pepe owns a restaurant in Caiazzo, north of . 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! We had a fantastic time visiting Pepe in Grani. Once fully baked, the white pizza is finished with red dashes of tomato passata and green dots . The fried pizza was topped with a simple sugo and the conciato romano. 21. 20. Just come here. 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. The pizzeria menu offers 19 pies, from the classic to the signature of the pizza chef from Campania, like the "wrong Margherita". For Italians Hawaiian pizza, a margherita with pineapple and ham, is a version of pizza that is too far removed from the original. Salto Pizzeria Napoletana. An homage choice by Franco, it is a pie that was made by his father. 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. ,2022 ,4.0, Chris Bianco,Franco Pepe,Ann . 17 min. Try more than one of the pizza cones -- they are delightful! 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. Don't be surprised if there's a line out . 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. 93 Strada Statale, 85024 Lavello Italy +39 0972 816060 Website. 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. Nothing was ever written down, no recipes or formulas were taught, and scales were used. and gave us a recommendation for a little out-of-the-way place to eat dinner in Caserta, our next stop. In other words, Pepe is offering a luxury destination dining experience fit for a wedding as well as for people who love pizza. 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. 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! 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 . 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). He has even revived an ancient wheat not produced for 50. Born in the city of Caiazzo in western Italy to a family of bakeries. Best to talk with the waiting staff about wines as their wine list is much more extensive than what is on the menu card. Everyone we encountered was friendly and helpful. Pizza has unjustly earned a reputation as . "You can not impose a single mechanical technique: you have to 'hear' what the dough will suggest, as it is ultimately alive," he says. And, Caiazzo is a lovely little Italian village! 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). 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). He was gracious enough to offer us coffee and show us the kitchen while we waited. And, Caiazzo is a lovely little Italian village!More. Franco Pepe is a master pizzaiola who runs a tight ship and creates other-worldly pizza. Smoked mozzarella cheese, meatballs, caramelized onions, arrabiata sauce, heirloom tomatoes . 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. Logged. Franco's pizzeria is called Pepe in Grani and is tucked among the picturesque narrow streets of Caiazzo old town. our reservation. A truly once in a lifetime experience. Back in 2015, he delighted a small crowd with this demonstration at Chi Spacca. Pulmone (beef lung) is part of the recipe but is difficult to procure . Bon Appetit . Actually, they think and write new dishes with the hope that they will become new collective memories, new traditions. 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). 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. Franco Pepe, a pizza chef of world renown, shares his recipe and technique for making what he calls a 'functional pizza'. Save this Franco Pepe's pizza dough recipe and more from Great Italian Chefs to your own online collection at EatYourBooks.com. Then the Pizza with smoked bacon that was sublime and tasted like a deep forest. Re: Franco Pepe's pizza dough. Great service as well, long wait generally but is worth.. and also very cheap for the type of pizza you eat. Historically, the first document to mention mozzarella from Aversa dates back to the early 15th century. Add the sourdough starter. Franco Pepe net worth In 2022, Franco Pepe's total assets are evaluated at $1 million as of 2022. The VPN recipe shows 1.7 to 1.8kg 00 flour to 1L water. He immigrated to America as a teenager in 1909. Creating new memories JavaScript seems to be disabled in your browser. With new memories, including a pineapple pizza. I'm so proud that my work is being recognized internationally alongside the world's . 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. Make reservations or be prepared to wait awhile for a table but rest assured that you wont be disappointed!! 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. The staff are polite, professional & magnanimous. 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! 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. Thank you, Franco Pepe. In fact, he revealed that he would follow his father around to gather ingredients and help him in the kitchen. 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. Reply #4 on: February 11, 2017, 11:35:49 AM . He came to speak with us (thank goodness his friend spoke English and translated for us!) Now taking up the torchor rolling pinfor his family, he adds an experimental spirit to his undertakings. (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. H e did it again. He is a humble man who utilizes the highest of quality local and sustainable ingredients on his pizzas. He uses ingredients from local farms and suppliers - everything from the typical buffalo mozzarella and pork sausage to the unusual chickpeas and potatoes - to . . "Never use convection, because it dries the dough out and stops the leavening. The dessert with apricot jam was unworldly and I am almost crying as Im writing this. Thus, with fans curious about Chef Francos life, we decided to jump in and find out where he is now! He came to speak with us (thank goodness his friend spoke English and translated for us!) A table for 8 persons, a workbench for the pizza chef and an oven. 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. 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. 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. Are you sure you want to delete this answer? this is BY FAR the best experience we've ever received, the best pizza we ever ate, the most detailed thinking hosting experience. 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. A truly once in a lifetime experience.More, This was an evening of pizza pleasure. The Neapolitan maestro comes to Hollywood. 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. No. Franco would get his ingredients from the local farmers, and within no time, people were lining up for a slice outside his pizzeria. I had a fried cone with something like ragout that was like a whole Italian home cooked meal in one bite. I had seen numerous documentaries about the man & legend where he comes across as modest and unaffected by his success. He was gracious enough to offer us coffee and show us the kitchen while we waited. LEGGI LA SCHEDA SULLA GUIDA 2020. Note: your question will be posted publicly on the Questions & Answers page. Belonging to a long line of pizza chefs, Franco Pepe was introduced to the art of making pizza from quite a young age. 09 September, 2022. 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. My husband and I travel specifically to find Neapolitan pizza and this was the best we have ever had!! 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. 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. Proxima Franco Pepe. Copyright 2015 - 2022 Eataly Net USA LLC - All Rights Reserved. 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 . Toggle navigation. State of the art, inovation. Wow! Opened in 1925, it is one of the oldest and best known pizzerias in the United States. Pepe in Grani: 10 years, 10 friends and more. Each dish was better than the last! Stefano Ferrara Forni Social Media Twitter: @Francopepe8 Facebook: pepeingrani Instagram: francopepeingrani The room was beautiful and modern. The pizzas were amazing and great to try recipes outside the norm. He learned to appreciate the. outside for 10 minutes - even though we were the first of the evening. 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? He was born to a family of bakers, so he learned everything that he knows from the best. Many here use a hydration in the low 60%'s and there seems to be an interest in going to 70%. EYB; Home. In the book there is obviously no lack of the legendary fried, sweet and savoury pizzas (making virtues of the synergy with Olitalia). [1] [2] Contents 1 Frank Pepe 2 Restaurant history My Home; Forum; Blog; . He . IT IS INSANE that Pepe in Grani is ranked only in the fifth place of "best pizzeria in Italy". 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. No, its a reflection, its a symbol of a philosophy and of how we are currently working on pizzas with all kinds of ingredients.. . Pizze fritte and a rich, velvety Zuppa Forte were also on the menu. Must Eat Foods in Caiazzo The Best Pizza in the World 5. 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. We rank these hotels, restaurants, and attractions by balancing reviews from our members with how close they are to this location. Olitalia 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. 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