He began serving just two types of pizza: one with tomatoes, grated cheese, garlic, oregano, and olive oil, and the other with anchovies. It was a bit like going to school: there was no pay and I sometimes went home feeling exhausted at 5 in the morning, but it was really worth it. Franco Pepe is a living patron saint of pizza-making. The menu is always 13. He vindicates the work of the. Experiences: Naples Means Pizza and Franco Pepe. 10 years of commitment, and many awards that have placed him at the top of the national stage (for 10 years at the top of the Gambero Rosso Pizzerie guide . September 2, 2018 by Ivan Brincat Leave a Comment. People travel from all over the world to visit this famous pizzeria in the small city of Caiazzo, thanks to Franco Pepes dedication to using the best ingredients and making every pizza by hand. How many types of basil are there? Thats because Franco Pepe is the king. As long as you have the very best mozzarella, oil, tomatoes and flour and know how to make a good dough, Franco says it's easy to make good pizza at home - even if you don't have a wood-fired oven. But as Pepe shows us, if pizza is made with the right ingredients and in the right way, it can be healthy and delicious. Many here use a hydration in the low 60%'s and there seems to be an interest in going to 70%. Its called Sud Estate, a flatbread with ricotta and Campania water buffalo mozzarella, made with tuna from the Costiera, tomato confit with olive powder, and lemon-scented celery that adds an excellent note of freshness. Situato a Caiazzo, a 18 km dalla Reggia di Caserta, il Pepe In Grani offre un giardino, un ristorante e la vista sul giardino. If you disable this cookie, we will not be able to save your preferences. La temperatura de coccin es uno de los componentes esenciales a la hora de cocinar una buena pizza, pero debe rondar los 300 o 400 grados, por lo que es prcticamente imposible alcanzar la perfeccin en este clsico italiano con un horno domstico . Nearby Naples is the traditional home of pizza, but with a dedication to the kilometro zero movement, sourcing almost every ingredient from the immediate area, Franco has turned this rural area into a destination for diners worldwide. 11:00am-10:00pm. July 23, 2014 Pepe in Grani Moves Into Tie With Mozza as World's Greatest Pizza July 23, 2014 / Michael Krikorian / Michael Krikorian ","fieldNumberNumMinError":"Number Min Error","fieldNumberNumMaxError":"Number Max Error","fieldNumberIncrementBy":"Please increment by ","formErrorsCorrectErrors":"Please correct errors before submitting this form. Frank Pepe, born in the town of Maiori just southwest of Naples, was one of those immigrants: He came to the U.S. in 1909 at the age of 16. Thanks to this man, the town has become a destination since the opening of the restaurant in 2012. The riccio tomato is featured in the iconic Margherita Sbagliata, a pizza topped with PDO Campania buffalo mozzarella, a reduction of basil and extra virgin olive oil and of course, a passata of riccio tomatoes which, in this case, is processed cold and added when the pizza is cooked, enabling the tomato to preserve, not only its flavour, but its nutritional properties. Eight Different Kinds of Basil and Their Uses, FDL+ What are the Best Alternatives to Soy Sauce. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful. Save this content and enjoy it whenever you want. He is constantly researching and experimenting in his pizza laboratory. Bright with citrus, this refreshing appetiser from Elis restaurant in London makes use of Arctic char, but is suitable for any typical crudo fish. Franco is an incredible man, a man who has changed destinies. In the opposite corner, slowly pour in the water, Add the old dough and mix thoroughly until dissolved. Read more on Fine Dining Lovers. The Best Pizza in the World. Wed. . In his creations, Franco Pepe has managed to express the aromas, flavours and history of his land. Pizzas which have topped the 50 Top Pizza charts for three consecutive years, from 2017 to the present date. Maltagliati with clams and wild asparagus, Barbecued pizza topped with asparagus, broad beans and fennel, Place 40% of the flour in the corner of a wooden kneading trough (or wooden box or bowl). The thickness of the pan is also important, the thinner the better., He continues with his masters secrets. La struttura presenta la connessione WiFi gratuita e si trova a circa 48 km dal Museo Archeologico Nazionale di Napoli e a 49 km dalle Catacombe di San Gaudioso, dal MUSA e dal Museo Cappella Sansevero. Im working on a menu meant to change the perception of pizza, so its not considered cheating on a healthy diet, but rather as a healthy food. Call for reservations: 519-258-3151. There are various dining rooms, a terrace and a garden. Pizza has gone from an obscure ethnic dish to become a mainstay of the American dining scene. For the most accurate information, please contact the restaurant directly before visiting . Whats one of his greatest dreams? Mon. $7.99 Order. Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. It would be hard to understand why they accepted his invitation if you dont know the story and the man who made it possible. Fortunately, today, a number of young people are going back to farm the lands their parents had abandoned, Pepe explains. That is 59% to 56% hydration. Franco Pepe, today's biggest name in pizza worldwide, has ventured outside of Italy for the first time with the opening of KYTALY which he co-owns with Alessandro Bortesi. Build Your Own. For some years now, much has been said in Italy regarding the awarding of stars to pizzerias, and it really does seem time for it now. However, other locally sourced ingredients end up on Pepes disks of leavened dough: chickpeas, beans, Caiazzo olives, and Alife onions. Vico S.Giovanni Battista. Tomato, trippa (tripe), guancialle, beef heart, veal, aglianico wine, bay leaves and a touch of pepperoncino make the soup. You have to follow the leavening times indicated on the flour package. However, he loves to put his own twist on traditional pizza recipes, which led to a massive increase in his popularity. Frank Pepe Pizzeria Napoletana Back To Fairfield, CT. 2.49 mi. A Ciro fried pizza finds its way to the table. about The Best Alternatives to Salt and How to Use Them, about Eight Different Kinds of Basil and Their Uses, about Arctic Char Crudo with Tucupi Dressing by Rafael Cagali, Chocolate Mon Amour - Tips and Tricks for Storing and Tasting. The pizza invented by his son Stefano, who works in the kitchen next to his father with the same gentle determination, is also special. His grandpa was a bread baker, dad was a pizzaiolo, his brothers also pizza makers, . 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. . As long as you have the very best mozzarella, oil, tomatoes and flour and know how to make a good dough, Franco says its easy to make good pizza at home even if you dont have a wood-fired oven. as an artisan, "I'm not a chef", but also that of the rest of the team. note): there I met Massimo Bottura and many others, with whom I rubbed shoulders in the kitchen. Cold Chicken. e. Course 6 - Sfizio ai Pomodori and Alleterata Pie 'Coast sensations' - fried pizza with anchovies, 'Margherita made wrong' margherita pizza, 3 Vico S. Giovanni Battista, Caiazzo, Caserta, 81013. (the average ticket at his restaurant is 30 euros). The room has been obtained in the last space available at the little building vico San Giovanni Battista, at top floor, adjacent to the guest rooms. Not only the masterful tastings proposed by Franco Pepe will engage your senses of touch and smell, but witnessing the live making of all the creations will give you further unforgivable sensations. Pepe's Margherita Sbagliata (Mistaken Margherita) is made inside out. When Franco Pepes grandfather Ciccio opened a bakery in the small city of Caiazzo, Caserta in 1931, no one would have guessed it would turn into the most famous pizzeria in the world. And it needs to be turned on at least a half an hour before cooking, adds Pepe. Franco Pepe's pizza dough Pizza dough, yeast, flour No reviews White Clam Pizza Recipe 20 min Style pizza crust, clam, cornmeal, olive oil, garlic 3.342 Giada's Famous Pizza Dough 1 hr 10 min Honey, olive oil, active dry yeast 4.945 'Tomato whim' - cheese and tomato pizza Sun dried tomatoes, buffalo mozzarella, grana padano, plum tomatoes "I understand how was the week on Mondays, when we're closed and the town is empty," he says. A tasty and simple appetiser from restaurant Elis in London. ","calculations":[],"formContentData":["firstname_1556892023113","email_1557496685938","phone_1556892095742","textarea_1556892507988","in_sending_this_form_i_declare_that_i_have_read_the_less_than_a_href_http_www_pepeingrani_it_cookie-policy_target_blank_greater_than_privacy_statement_less_than_a_greater_than_and_agree_to_having_my_personal_data_processed_using_the_methods_indicated_1556895649192","recaptcha_1556895657730","submit_1556892116205"],"changeEmailErrorMsg":"Please enter a valid email address! Known locally as Pepe's (pep-eez), it has its Original Location in the Wooster Square neighborhood of New Haven, CT. Today, there are 14 additional . Italy. From a growing list ofpizzas on his menu comes the Pinsa conciata del '500, topped with conciato romano cheese, fig preserve from the Cilento, basil, and lardo from Nero Casertano pigs; and Il. It literally melts in your mouth. T he pizzeria Pepe in Grani is located inside an ancient palace of 18th century, bought by the chef Franco Pepe. mezzo litro di panna, un litro d'olio, mozzarella condita con olio (! By studying each detail with minute care, from the incredibly light dough made from a blend of flours he has perfected himself to the refined and well balanced combinations of toppings, worthy of a starred chef and, above all, thegrooming of a network of small-scale local producers who supply him with ingredients. 3 Not all pizzas are made equal, but those that grace Franco Pepes pizza oven are the best in the world. We are using cookies to give you the best experience on our website. Today you can come across Americans, Indians, and Japanese on a pilgrimage, plus Neapolitans and local people. 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 pizzeria and first Hong Kong Campari bar has officially opened its doors in the heart of Hong Kong. GPS Coordinates The successes he has achieved are many including an official award granted by the Italian government for his work but not all of the pizza makers desires have been fulfilled, so far. Franco Pepe has pizza running through his veins. Hes happy to be working here and it shows. Representing the third generation of a family of bakers, Pepe grew up watching his father at work and helping him in the pizzeria. My region has everything, beginning with pomodoro riccio (a deeply ribbed tomato variety) whose seeds have been handed down to us from the 19th century. WITHOUT CONFIRMATION THERE IS NO RESERVATION. The sobriety transpiring from Franco Pepe shines a whole new light when you see him in his sala impasti, the kneading room. At this stage, crumble in the fresh yeast, Keep mixing and adding the flour until it is all used up, then knead for another 15 minutes until the dough is smooth and consistent, Cover and leave to prove for 6 hours at room temperature, After this time, divide the dough into 250g portions. You can find out more about which cookies we are using or switch them off in settings. So, I united a few producers to create a preserve. ","honeypotHoneypotError":"Honeypot Error","fieldsMarkedRequired":"Fields marked with an *<\/span> are required","drawerDisabled":false,"ninjaForms":"Ninja Forms","fieldTextareaRTEInsertLink":"Insert Link","fieldTextareaRTEInsertMedia":"Insert Media","fieldTextareaRTESelectAFile":"Select a file","formHoneypot":"If you are a human seeing this field, please leave it empty. The caf-bar right next to Pepe in Grani is always chock-a-block full. Franco has a huge fan following on Instagram, 134K. Accolades. "I always remember myself there with my family." Between flour and dough, he grew up watching his father make pizzas. Sorry, you need to enable JavaScript to visit this website. Franco's offers catering services that will make any occasion a success. In 2018, the 50 Top Pizza Awards included his pizzeria in Grani, Caiazzo, Italy, as one . Bookings can be made from 11.30 am to 2.30 pm by calling +39.02.23668900 or writing an email to prenotazioni@identitagolosemilano.it. Pepe in Grani is based on a hyper-local concept. Now this town with 5,000 inhabitants a few minutes away from Caserta has become the worldwide temple of pizza. $7. Franco opened his restaurant Pepe in Grani in 2005, just round the corner from his grandfathers bakery. Franco Pepe Italy He is a living patron saint of pizza-making. The sauce is made using three different tomatoes with a basil reduction. Notably, he has worked with agronomist Vincenzo Coppola to try to revive a . 2.700.000 euro S.A.L.T. Filomena Frank's lovely wife and a companion were Filomena Pepe. Franco Pepe takes over Pizzeria Mozza - Splash - 1st coursePairing: Occhipinti "SP68" Bianco 2015Arancini Siciliani Focaccia MessineseMarinated Sardines and Meyer LemonOctopus Carpaccio, Castelvetrano and Blood Orange2nd coursePairing: Hauner "Hiera" 2014Involtini di MelanzaneEggplant, Lumaconi Pasta, Spicy Pomodoro, Ricotta, Scamorza3rd coursePairing: COS Cerasuolo di Vittoria . 411038.0N 142156.6E. View the Dining Set Menu for 10+ people. Full Buffalo Chicken. 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, Alex, un noto youtuber e blogger francese, amante della buona cucina ed in particolare della cucina italiana, ha deciso di venire direttamente a Caiazzo per toccare, 2017 PepeInGrani.it | All Rights Reserved | P.IVA 08522451213 | design, In sending this form, I declare that I have read the, RIFLESSIONI SULLA RICONFERMA (E SUL FUTURO), 50 Top Pizza reconfirms Pepe in Grani as the best pizza place in Italy and in the world, Alex French Guy Cooking, il blogger francese da Pepe in Grani. Although he will never give up the recipe used at his restaurant Pepe in Grani, this one is pretty close and comes from the great man himself. Reply #4 on: February 11, 2017, 11:35:49 AM . Store info. The chef's got some impressive accolades, including winning the top spot in the 2018 'Top 50 Best Pizzas in Italy' list, for his restaurant Pepe in Grani, and the title for "The Best Pizza in the World" in 2016. 30 reviews #9 of 21 Restaurants in Lavello Italian Pizza Mediterranean 93 Strada Statale, 85024 Lavello Italy +39 0972 816060 Website Closed now : See all hours See all (57) RATINGS Food Service Value Details CUISINES Pizza, Italian, Mediterranean Meals Dinner FEATURES Constantly add the remaining flour until the mixture has a batter-like consistency. For allergens and special dietary needs, simply ask your server. Franco Pepe is a living patron saint of pizza-making. But what hasn't changed at Pepe's is the family's commitment to the tradition of food quality and commitment to the community at large that Frank Pepe envisioned in 1925 We are open from Tuesday to Sunday from 18 . And lets not leave out the Alife onion, the main ingredient of one of Francos legendary creams. Pizza, unplugged. 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's Pizza Dough (makes 6-to-7 dough balls for 6-to-7 pizzas 30-cm/12-in pizzas) 800 grams (6-2/3 cups) "00" flour 500 ml (2 cups) water 22 grams (4 teaspoons) salt 5g (1-1/2 teapoons) fresh yeast (substitute 2.5 grams active dry yeast dissolved in warm water) 15 grams (1 tablespoon) sourdough starter. Not by chance, an idea that drives towards the ospitality. I am a very headstrong person and went my own way, doing a great deal of research into pizza, ingredients and different types of dough, and then I was really keen to involve small local producers, proper farmers to whom I offered the support of agronomists. (The place is actually full and its Sunday night, ed.) Once fully baked, the white pizza is finished with red dashes of tomato passata and green dots . Franco Pepe es tercera generacin de una saga ligada a la cocina con masas. [1] [2] Contents 1 Frank Pepe 2 Restaurant history Then cold tomato and basil extracts are added on the top. Every ingredient served at the pizzeria comes from a 4 kilometer radius, is seasonal, and made by hand. Usually, theres a line all the way to the main street.. Pulmone (beef lung) is part of the recipe but is difficult to procure in the U.S. or in Italy. . pepe menu - coal fired pizza | ct, ma, ny, ri | frank pepe pizzeria . $13. Now taking up the torchor rolling pinfor his family, he adds an experimental spirit to his undertakings. "Chef's Table: Pizza" Franco Pepe (TV Episode 2022) Quotes on IMDb: Memorable quotes and exchanges from movies, TV series and more. Su abuelo abri una panadera en 1938 y su padre fund en los aos 60 una pizzera en la Piazza Porta Vetere en. ","confirmFieldErrorMsg":"These fields must match! Fan Favorites. Nov 20, 2021 50K Dislike Share Alex 1.92M subscribers Franco Pepe, greatest Pizza chef ever, just opened a secret restaurant called "Authentica" within his existing restaurant "Pepe in. Discover the eight main basil varieties, their characteristics and how to use them. var formDisplay=1;var nfForms=nfForms||[];var form=[];form.id='2';form.settings={"objectType":"Form Setting","editActive":true,"title":"FOOTER INGLESE","show_title":0,"clear_complete":1,"hide_complete":1,"default_label_pos":"above","wrapper_class":"","element_class":"","key":"","add_submit":0,"currency":"","unique_field_error":"A form with this value has already been submitted. So we didn't. Instead, we ate both halves until they were gone. 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. We have to know English to get hired, the waiter says. His family have been baking in Campania for three generations, and his pizza restaurant is now internationally recognised. Full Chicken Parmesan. Frank Pepe's of New Haven. TO BOOK BY MAIL OR FORM YOU NEED TO WAIT FOR A CONFIRMATION REPLY BY OUR OPERATORS. Caiazzo. Opened in 1925, it is one of the oldest and best known pizzerias in the United States. The Best Alternatives to Salt and How to Use Them, FDL+ Now comes the Margherita sbagliata pizza (which means Mistaken Margherita). L'tablissement Pepe In Grani propose 1 restaurant : Pizzeria Pepe In Grani. "Basil is essential," Pepe explains, "but people hate chewing the whole leaf." At first, Caiazzans balked at his methods. Franco's Pizza serves delicious pizza, gluten-free pizza, chicken wings, subs and wraps, fresh salads, and Mexican food. Every time the dough was made there were no scales, recipes, machinery or ready-made ingredients involved; but because Franco watched his father create it from scratch thousands of times over, he didnt even need to write anything down to learn how the dough should feel when its ready. Its so rich in ingredients and expertise, but too often associated with nothing but the Mafia. This is our take-away & delivery menu. . Hours. I understand how was the week on Mondays, when were closed and the town is empty, he says. ), poche proteine. 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). Milano n. 00834980153 societ con socio unico, How to Make Lasagna: the 10 Most Common Mistakes. Opened in 2012, Pepe in Grani in Caiazzo, Campania, Italy, with Franco Pepe at the helm, has won numerous world awards and has been hailed as the best pizza in the world by the global media. La temperatura de coccin es uno de los componentes esenciales a la hora de cocinar una buena pizza, pero debe rondar los 300 o 400 grados, por lo que es prcticamente imposible alcanzar la perfeccin en este clsico italiano con un horno domstico. Culinary. Restaurant The original tomato pie remains on the menu while anchovies are offered as a topping. His endorsements with other restaurants and ventures have collectively amassed a million dollars. The pizza, the job, the human contact A table for 8 persons, a workbench for the pizza chef and an oven. Franco is an incredible man, a man who has changed destinies. Chef Franco Pepe comes from a long line of Pizza Chefs and learned the ins and outs of the craft from his father. Mozzarella di bufala: white gold in Campania, Seared sea bass, langoustine oil, carrot pure and braised fennel, Beef tartare, young pine cones, smoked ponzu, pickled shimeji and egg yolk pure, Ox cheek and stout pie with crushed new potatoes and glazed baby carrots, Spaghetti with anchovies, chilli, garlic, parsley, orange zest and capers, Slow-roasted tomatoes with anchovies, capers and marjoram. As a third-generation Baker and repeat recipient of "Best Pizza in the World" accolades the name Franco Pepe carries significant weight, and in the small town of Caiazzo, just one hour from Naples, he and his team showed precisely why gourmands travel globally to experience his skill and ideas plus the sort of service many Michelin-starred . $13. Pizza connoisseurs who know their capricciosas from their calzones will have probably heard that Kytaly, the award-winning Italian restaurant based in Geneva, has opened its first ever Asian outpost in Hong Kong on Wyndham Street.The mastermind behind the pizza, Franco Pepe, was in town for the grand opening and we caught a moment with him to find out how it all started and what he's got . From spices to herbs: discover the best alternatives to use in the kitchen if you have to cut down on salt. Pizza $$ (203) 333-7373. 238 Commerce Dr, Fairfield, CT 06825. as demonstrated by the creation of the "functional menu" in 2018. Logged. They come here from all over the world, this is a quiet evening. Sunday open for lunch from 12.30 to 15.30, Reservation is always recommended and its available from Tuesday till Sunday, by calling us at +39 0823 862718, from 9am till 14pm and from 17pm till 19pm. During the spring and the summer is also possible to eat in the terrace or in the garden. Are you planning a special event? Add a few extra spoonfuls of sauce, because it dries out, then add the mozzarella halfway through the cooking, quickly, so as not to disperse the heat., Pizza Chef Gino Sorbillo, Conquering Naples and Then the World, 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. 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. ","type":"checkbox","key":"in_sending_this_form_i_declare_that_i_have_read_the_less_than_a_href_http_www_pepeingrani_it_cookie-policy_target_blank_greater_than_privacy_statement_less_than_a_greater_than_and_agree_to_having_my_personal_data_processed_using_the_methods_indicated_1556895649192","label_pos":"right","required":false,"container_class":"","element_class":"","manual_key":false,"admin_label":"","help_text":"","default_value":"unchecked","checked_value":"Checked","unchecked_value":"Unchecked","drawerDisabled":false,"id":28,"beforeField":"","afterField":"","value":"","parentType":"checkbox","element_templates":["checkbox","input"],"old_classname":"","wrap_template":"wrap"},{"objectType":"Field","objectDomain":"fields","editActive":false,"order":6,"label":"Recaptcha","type":"recaptcha","container_class":"","element_class":"","size":"visible","key":"recaptcha_1556895657730","id":29,"beforeField":"","afterField":"","value":"","label_pos":"above","parentType":"textbox","element_templates":["recaptcha","input"],"old_classname":"","wrap_template":"wrap","site_key":"6LcpoqEUAAAAAAFU-Zg-uPCaLswezTZHy0q4R3S6","theme":"light","lang":"en"},{"objectType":"Field","objectDomain":"fields","editActive":false,"order":7,"label":"Submit","type":"submit","processing_label":"Processing","container_class":"","element_class":"","key":"submit_1556892116205","drawerDisabled":false,"id":10,"beforeField":"","afterField":"","value":"","label_pos":"above","parentType":"textbox","element_templates":["submit","button","input"],"old_classname":"","wrap_template":"wrap-no-label"}];nfForms.push(form); In sending this form, I declare that I have read the privacy statement and agree to having my personal data processed using the methods indicated. Im paying attention to the balance of macro-nutrients, he says. Franco Pepe, a pizza chef of world renown, shares his recipe and technique for making what he calls a 'functional pizza'. We also offer lunch specials and seasonal heart-shaped pizza, football, and fish fry specials. We hate to pick favorites. Do not skip any step and take your time. We welcome the old, the new, and the future staff & customers to join us for excellent food, great drinks, and social interaction at Franco's Pizzeria & Pub! For the third year straight hes won first place in the 50 Top Pizza 2019 rankings. Continuing on the work of his father, he follows no recipe, changing the quantities and ingredients every day to account for how humid the weather is, the gluten content of the flour and the temperature in the kitchen. This website uses cookies so that we can provide you with the best user experience possible. Caiazzo is a charming Italian city that happens to have the best pizzeria in the world within its borders. Restaurant dining menu may differ in products and pricing. With grated Parmesan and Italian seasoning served with Franco's pizza sauce for dipping. "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 cater to various dietary restrictions and offer gluten-free, vegetarian and vegan options every day. C.F E P.IVA reg.imprese trib. Dont exceed them, because each grain has its own time. In the opposite corner, slowly pour in the water 1l water 760g of 00 flour 2 Franco Pepe Bio, Wiki, Chef's Table: Pizza, Age, Education, Height, Family, Wife, Children, and Career. January 7, 2022. Because thats the way it is for him now: worldwide collaborations, while his heart remains in Caiazzo. There is no question about it: in his hands, pizza has become a social and cultural phenomenon, a way of redeeming the entire area and, to all intents and purposes, a fine dining affair of international standing. including the olive oil, mozzarella, pork, and everything else, that Franco uses in his restaurant is sourced from regional vendors. He started as a pizzaiolo in the family restaurant and then created his own space. Better not to load it with too many toppings either, otherwise one part will be undercooked and another overcooked. Chicken Parmesan. In Caiazzo, a village of 5000 people located on the slopes of Vesuvius, maestro Franco Pepe has created a sacred and internationally acclaimed temple of pizza, in just seven years. He was impressed with the flavor, which comes from the infusion of top quality ingredients, such as the plump San Marzano tomatoes, creamy bufala mozzarella, and fragrant basil olive oil, atop a thin crust dough, all sourced from the immediate area around Caiazzo. This means that every time you visit this website you will need to enable or disable cookies again. Hes smiles, his eyes light up, he isnt stressed in the least even though the place is full and he still has to take pictures with us. Franco Pepe's pizza dough Makes 10 pizza bases Time: 60 minutes, plus 6 hours first proof and 3 hours second proof 1900g '00' flour 1l water 150g leftover pizza dough 50g salt 5g fresh. Franco Pepe's net worth is estimated at $1 million as of 2022. The resulting texture is light, fluffy and perfectly chewy, lightly charred on top from the ferocious wood-fired oven (which can cook each pizza in under two minutes). pizzaiolo. 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He began his professional life as a teacher, but never lost touch with the world of pizza. Fold and shape into balls, pulling into the centre like a mozzarella ball. A lot has happened since Frank Pepe starting baking "ah-beets" nearly 100 years ago. Until recently, these apricots were no longer used in cooking and had no market. An extremely sweet apricot cream he uses to fill an original recipe for sweet fried pizza, dubbed Crisommola, with buffalo ricotta aromatized with lemon zest, Vesuvian apricot preserve, toasted hazelnut grains, dried Caiazzo olives, and mint. Cacio e Pepe, Carciofi alla Guiuda, Gelato, Maritozzi, Pasta all'Amatriciana, Pasta alla Carbonara, Pasta alla Gricia, Pizza al Taglio, Porchetta and Suppli. Menu items and prices are subject to change without prior notice. Specialties: Frank Pepe Pizzeria (est. Thus, with fans curious about Chef Franco's life, we decided to jump in and find out where he is at present! Franco Pepe is to pizza what Lionel Messi or Cristiano Ronaldo are to football. 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. Franco was the first person to step back and consider what makes a great pizza, rather than following the traditions and methods set out in Naples. On Saturday we accept reservations just for Degustazione Room and Belvedere Room (only if still available). All of this amounts to the creation of an authentic local micro economy. Widely regarded as the best pizza chef in the world, Franco Pepe's pizza dough recipe is a closely-guarded secret. Born in the city of Caiazzo in western Italy to a family of bakeries. Open Mon-Sat midday-3.30pm and 7pm-12pm Gorizia 1916, Vomero Gorizia 1916 is in the wealthy Vomero neighbourhood and is something of an. Leave to rise for another 3 hours at room temperature, Place some of the dough in a jar and keep for next time you make pizza you'll need 150g for every 2kg flour, Neapolitan pizza-making: a UNESCO-recognised art, How deep is your crust: a guide to Italys different pizza styles. Specialty Pies. Franco Pepe and pizza. I.V. An experience to be repeated throughout the year, according to an event-packed programme. Notice: JavaScript is required for this content. We went into Franco Pepe's first Hong Kong restaurant Kytaly with pretty high expectations. Pizza. Give us a call to learn more or stop in any day to sample our lunch or dinner selections. Via dei Tribunali, 38, 80138, pizzeria-sorbillo.it. ","logged_in":false,"not_logged_in_msg":"","sub_limit_msg":"The form has reached its submission limit. Hoy Franco Pepe lidera la evolucin de este plato desde su restaurante, en el que el peso de la tradicin es innegable, pero que se abre a la innovacin con detalles como el uso del horno elctrico -adaptado a sus necesidades- y la "reinterpretacin" de los . His research into the typical food products of the area has inspired some of the most famous toppings of his cult pizzas. 800 grams (6 cups) "00" flour 500 ml (2 cups) water 4 teaspoons salt 2.5 grams dry yeast) 15 grams (1 tablespoon) sourdough starter Step-by-Step Instruction For Franco Pepe's Pizza Dough Pay attention to details and get the reward of the finest dough. Having learned pizza making from his father and . His family have been baking in Campania for three generations, and his pizza restaurant is now internationally recognised. But its the dough that gets the highest score, its lightness is amazing (and easy to digest, so well sleep well at night, despite the huge amounts of food). His namesake, Frank Pepe Pizzeria Napoletana, is the . At his restaurant, Pepe in Grani, located in an ancient 18 th-century mansion in the small Italian village of Caiazzo (Caserta), the Pizzaiolo has managed to become a worldwide reference point for pizza lovers. The location for the true gourmet: immerse in a unique enogastronomic experience, involving your senses. Details CUISINES Italian, Pizza, Mediterranean, Neapolitan, Campania, Southern-Italian Special Diets Vegetarian Friendly, Vegan Options Meals Lunch, Dinner View all details meals, features Location and contact Vico San Giovanni Battista 3, 81013, Caiazzo Italy Website Email +39 0823 862718 Improve this listing Travel safe during COVID-19 The Wooster St. legend is home to white clam pizza and one of the world's oldest and most famous pizzerias. 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. Foxon Park Sodas. 11:00am-10:00pm. Road Test, S.A.L.T. Pizza has unjustly earned a reputation as so-called junk food, for being unhealthy. How was it beginning? The lunchtime menu, and the evening offer too, on days when the menu will be signed by chefs Andrea Ribaldone and Simone Maurelli, will also include the delicious pizzas of the number one pizzaiolo in the world . Some items available at one location only. Arctic Char Crudo with Tucupi Dressing by Rafael Cagali, Joshua Skenes to get back in the kitchen, at home. Belle, buone e raffinate, ma se dobbiamo stare l a raccontarcela, funzionalit qua e funzionalit l. The ingredients used to make the pizzas come almost exclusively from these local suppliers, particularly the oil, mozzarella, chickpeas and pork. Chef's Table Pizza Franco Pepe Wife Filomena Volpi. Read more on Fine Dining Lovers. El secreto no est solo en la masa. Uno de los caballos de batalla de Franco Pepe es sacar a la pizza del saco de la comida basura al que se ha asociado y reivindicarla como plato saludable que puede formar parte de la dieta. WHITE CLAM PIZZA 14.75 23.00 30.25 Fresh Clams, Grated Pecorino Romano, Garlic, Oregano & Olive Oil FRANK PEPE'S ORIGINAL TOMATO PIE 8.25 12.00 15.25 FOXON PARK SODA (Served at Pepe's Since 1925) Crushed Italian Tomatoes, Grated Pecorino Romano & Olive Oil SPINACH . Franco can tell all of this by simply using his hands, adding a little extra flour or water as he kneads enough dough for 400 pizzas at a time. 9,4. 1925) is home to white clam pizza and one of the oldest and best-known pizzerias in the country. Here, each month, 14,000 people from 13 different nationalities walk down the narrow alleyway to where Pepe in Grani is located in an eighteenth century palazzo, renovated in contemporary style and transformed to host his concept: 2 kitchens, 4 dining rooms, 2 chefs engaged exclusively in toppings, impeccable table service and an impressive wine list. $4.69+ Order. 1. In early 2000 I often went to Rome, to the restaurant run by chef Antonello Colonna, who hosted up-and-coming chefs every Monday (now starred chefs, ed. He then branched out on his own, opening his own bakery and eventually the now-epic pizzeria. Now taking up the torchor rolling pinfor his family, he adds an experimental spirit to his undertakings. The stores on the main street, Via Caiatino, are now boutiques, the rents have doubled. If the Red Bookever decided to take a step in this direction, Franco Pepe with his Pepe in Grani, would be an ideal candidate. The pizzeria menu offers 19 pies, from the classic to the signature of the pizza chef from Campania, like the "wrong Margherita". I knew some small-scale producers and so I said to myself: why not express this region? ","changeDateErrorMsg":"Please enter a valid date! Drawing on traditions, but with no rules and no recipes, he crafts exquisite pizzas with light and airy crusts. 4. Not all pizzas are made equal, but those that grace Franco Pepes pizza oven are the best in the world. He dialogues with the territory by reclaiming it in a certain sense and giving excellent opportunities to good local producers of riccio tomatoes, a juicy and very flavorful variety; or of conciato romano, the most ancient type of cheese in the world, mentioned by Pliny in his writing. His approach includes use of quality ingredients . In the book there is obviously no lack of the legendary fried, sweet and savoury pizzas (making virtues of the synergy with Olitalia). Tue. Debuting on Silver Moon (and expanding to Silver Dawn in Spring 2022), Silversea's S.A.L.T., which stands for Sea and Land Taste, is an innovative new program celebrating the culinary arts of our destinations. That's right: pizza dough has a room of its own, in the XVIII century building of Pepe In Grani. Finally, a tiny yet luxurious bed & breakfast establishment to accommodate whenever required those who come from afar to taste his pizzas. Delaware St, Tonawanda; Niagara Falls Blvd, Tonawanda; Kenmore Ave, Kenmore; Payne Ave, North Tonawanda; Eggert Rd, Amherst; Catering; Gift Cards; . His favourite pizza is calzone scarola riccia (calzone with curly endive) served with a glass of Lambrusco. It's a deceptively simple pizza topped only with mozzarella before it goes in the oven. 4 Logs Served With Franco's Pizza Dipping Sauce. 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. FDL+ ","fileUploadOldCodeFileUpload":"FILE UPLOAD","currencySymbol":"$","thousands_sep":",","decimal_point":". Franco Pepe's pizza is unplugged and yet deeply connected with its territory. If you are making this recipe for the first time, you can replace the leftover dough with some ready-made pizza dough (defrosted if bought frozen) from the shop, but be sure to reserve some of this new batch of dough to improve the flavour next time you make it. Now let's look at Franco Pepe's pizza dough recipe. Pizza Logs. No wonder, therefore, that so many chefs have accepted his invitation to cook with him in the coziest corner of Pepe in Grani, the Authentica room: an oven, a worktop and just eight seats for diners. While the ingredients Franco uses are the freshest he can find and of the very best quality, it is the dough that makes his pizzas so special. Menu; Locations. The place has been renovated and smartly redesigned in order to be a small temple of food. Order online before you leave for work, pick it up on your way home, and enjoy it within minutes after stepping foot inside. Chef Nancy Silverton confided to the group gathered Thursday in the Chi Spacca portion of the Mozza complex that she was a little nervous inviting Franco Pepe into her Hancock Park restaurant. 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. Franco Pepe speaks to the crowd ","validateRequiredField":"This is a required field. . After this, add the salt and again mix until dissolved. Plain mozzarella pies are cooked in a giant wood-fired oven for 60 to 90 seconds. . Franco opened his restaurant Pepe in Grani in 2005, just round the corner from his grandfather's bakery. Lets just say that for Caiazzo theres a before Franco and an after Franco. Here, Pepe and the chefs he has invited will cook together as they chat with customers as if they were all sitting around the table at home, making this a truly exclusive experience. ","fileUploadOldCodeFileUploadInProgress":"File Upload in Progress. His favourite pizza is calzone scarola riccia (calzone with curly endive) served with a glass of Lambrusco. An acknowledgment by the Michelin Guide. Pecorino Churros by Rafael Cagali, FDL+ Location: Denver, CO. Re: Franco Pepe's pizza dough. And you should never make the dough rise in the fridge because that annuls the process. The rooms are located just above the extremely good restaurant Pepe in Grani (really amazing pizza, highly recommended). The only technology used at his restaurant is the thermometer used for the oven. There are 34 people working at Pepe in Grani, in Caiazzo, Campania region. Quien apunta esta precisin es Franco Pepe . @pepe_ingrani_instagram. 81013 Caiazzo(CE) Italia Salads. At the time, Caiazzo was not particularly known for its food, but 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 . 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