Atelier Pepe in Grani is a renowned pizzeria located in Caiazzo, a small town in the province of Caserta, Italy. The restaurant has gained worldwide acclaim for its innovative approach to pizza-making, blending traditional Neapolitan techniques with creative, modern twists.
Atelier Pepe in Grani was founded by Franco Pepe in 2012. Franco Pepe, born into a family of bakers, initially pursued a career as a physical education teacher before embracing his culinary heritage. He took the bold step of opening his own pizzeria in Caiazzo, choosing a location off the beaten path rather than in a major city like Naples. This decision was driven by his desire to stay close to his roots and maintain a strong connection to the local community and ingredients.
The pizzeria is situated in a beautifully restored historic building, which adds to its charm and unique ambiance. Franco Pepe's vision was to create more than just a pizzeria; he wanted an "atelier," or workshop, where the art of pizza-making could be explored, refined, and celebrated. The name "Pepe in Grani" reflects this vision, with "Grani" referring to grains, emphasizing the importance of flour and its quality in the pizza-making process.
Franco Pepe is widely regarded as one of the best pizza chefs in the world. His background is deeply rooted in the culinary traditions of his family, particularly the art of bread-making, which he learned from his father. However, what sets Franco Pepe apart is his innovative spirit and willingness to experiment with ingredients and techniques, pushing the boundaries of what pizza can be.
Pepe’s pizzas are characterized by their light, airy dough, which undergoes a meticulous and lengthy fermentation process. He uses only the finest local ingredients, often sourced directly from producers in the Campania region. His dedication to quality and his relentless pursuit of perfection have earned him numerous accolades and a loyal following among food enthusiasts and critics alike.
Pepe in Grani has received significant recognition from both national and international culinary communities. Some of its notable accolades include being consistently ranked among the best pizzerias globally, often taking the top spot in various rankings such as "50 Top Pizza." The pizzeria has also been awarded Three Forks by Gambero Rosso, a prestigious Italian food and wine guide, which gave Pepe in Grani its highest honor for pizzerias. Although pizzerias traditionally don't receive Michelin stars, Pepe in Grani has been recommended by the Michelin Guide, highlighting its exceptional quality. Franco Pepe has also been invited to various international food events, where he showcases his craft and shares his philosophy on pizza-making.
Customers rave about the experience at Pepe in Grani, often highlighting the unique texture and flavor of the pizzas. The dough is frequently described as light and digestible, with a perfect balance of chewiness and crispness. The toppings, sourced from local producers, are praised for their freshness and quality. Reviewers also mention the warm and welcoming atmosphere of the pizzeria, as well as the personal attention provided by Franco Pepe, who often visits tables to explain his dishes and engage with diners. The service is described as attentive and knowledgeable, enhancing the overall dining experience.
Over the years, Pepe in Grani has expanded its offerings while staying true to its core philosophy. Franco Pepe has introduced new pizza varieties that reflect his continuous experimentation with ingredients and techniques. One of the most significant milestones for the pizzeria was the opening of "La Casa di Pepe," a small guesthouse located within the same building as the pizzeria. This allows guests to fully immerse themselves in the experience, spending the night in Caiazzo and enjoying an extended tasting menu that showcases the best of what Pepe in Grani has to offer.
Pepe in Grani stands out for several reasons. Franco Pepe is known for his creativity, and his menu includes unique pizzas that are not found elsewhere. For example, his signature pizza, the "Margherita Sbagliata" (Mistaken Margherita), is a deconstructed version of the classic, with a twist that surprises and delights diners. Pepe’s commitment to sourcing local ingredients is a cornerstone of his approach. He works closely with farmers and producers in the region, ensuring that his pizzas are not only delicious but also a celebration of Campania's culinary heritage. Every aspect of the dining experience at Pepe in Grani is carefully curated, from the dough-making process to the presentation of the pizzas. This meticulous attention to detail is part of what makes dining at Pepe in Grani a special experience. Franco Pepe often uses his pizzeria as a platform to educate both his staff and guests about the intricacies of pizza-making, the importance of quality ingredients, and the cultural significance of the dish.
Our dinner at the AUTHENTICA counter at Pepe in Grani was nothing short of extraordinary, offering a rare and intimate dining experience that combined authenticity with innovation. Typically closed in August, Franco Pepe made an exception for us, opening his exclusive space where the boundaries between chef and diner dissolve, creating an immersive culinary journey.
The evening was part of the 'Authentica Inspirazione' series, which brings together the creativity of guest chefs with Franco Pepe’s mastery of pizza-making, all centered around the finest products from the Alto Casertano region. From the moment we sat down, it was clear that this was not just a meal, but a deep dive into the heart of Italian gastronomy.
The meal began with Sensazione di Costiera, a dish that captured the essence of the Amalfi Coast with its bright combination of ramato tomatoes, Cetara anchovies, parsley, dehydrated garlic, lemon zest, and chili pepper. This was followed by Ciro, an elegant cone filled with 12-month Grana Padano fondue, rocket pesto, and dehydrated Caiazzo black olives—each bite a perfect blend of rich and sharp flavors.
The Margherita Sbagliata, one of Pepe’s signature dishes, offered a deconstructed take on the classic Margherita, allowing the Campana DOP Buffalo mozzarella, "riccio" tomato purée, basil reduction, and EVO oil to shine individually yet harmoniously. Then came Scarpetta, a luxurious interpretation of the traditional Italian practice of mopping up sauce, featuring layers of Campana DOP Buffalo mozzarella, Grana Padano fondue, uncooked cold tomato compote, freeze-dried pesto basil, and flakes of 24-month Grana Padano cheese.
Bufala Profumata was a refreshing course, combining Buffalo mozzarella DOP and buffalo bresaola with the zesty notes of lime, sesame seeds, garlic-infused olive oil, and black pepper. This dish was a masterclass in balancing richness with acidity. Next was La Ritrovata, a deeply personal dish dedicated to Franco Pepe’s father. With its San Marzano DOP tomato purée, Piennolo DOP tomatoes, dried capers, Caiazzo black olive powder, Cetara anchovy fillets, and fried basil, it was a tribute to tradition, elevated by refined techniques.
Alletterata introduced us to an innovative combination of Alife onion cream, Campana DOP buffalo mozzarella, little tunny, celery, and EVO oil, offering a sophisticated interplay of creamy and savory elements. The final savory dish, La Riccia Ripiegata, was comforting and hearty, with Fiordilatte cheese, smoked scamorza, dried Casertano pork sausage, uncooked frisée, oregano, and EVO oil. This dish perfectly encapsulated the rustic yet refined approach that defines Franco Pepe’s cuisine.
For dessert, Crisommola del Vesuvio presented a slice of fried pizza topped with lemon peel-flavored buffalo ricotta, Vesuvio apricot jam, roasted hazelnuts, dehydrated Caiazzo olives, and fresh mint. It was a delightful balance of sweet and savory, with the apricot jam adding a burst of fruitiness against the creamy ricotta. The meal concluded with Straccetti Miele e Rosmarino, fried pizza strips with sugar, cinnamon, honey, vanilla-flavored buffalo ricotta, rosemary, and orange zest—a sweet and aromatic finish to an unforgettable evening.
Our dinner at the AUTHENTICA counter was a truly exceptional experience. The combination of Franco Pepe’s culinary artistry, the quality of the local ingredients, and the intimate setting made this a night to remember. While each dish was rooted in tradition, the innovative touches and the personal connection to the region's heritage elevated the meal to a level that few dining experiences can match. It was an evening that showcased the future of Italian cuisine while honoring its rich past, leaving us both inspired and thoroughly satisfied. Atelier Pepe in Grani is not just a pizzeria; it is a destination for pizza lovers and culinary enthusiasts from around the world. Franco Pepe's dedication to his craft, his innovative spirit, and his deep respect for tradition have made Pepe in Grani a standout in the global culinary scene. Whether you're visiting for the world-class pizzas, the charming atmosphere, or the opportunity to learn from one of the best in the business, a meal at Pepe in Grani is an experience that goes beyond the plate. Less
