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