Vesuvius just more than an hours drive away. Some people use specific dough kneading machines to make pizza. program. I had a voice in the back of my brain that kept saying pizza is pizza is pizza. It meant when a pizza is made with good ingredients and a little love, its always going to be delicious. He shares how the three-MICHELIN-starred restaurants efforts to source sustainably and reduce waste in the kitchen aligns with parent company SJMs journey to sustainability. During the pandemic, I developed a hobby of making traditional margherita pizzas and became obsessed with learning how something with seven simple ingredients can be so delicious. Its the ideal alternative.. To me, my dinner in Caiazzo confirmed that the best food comes when you dont expect it. Where to Eat the Best Pizza in Italy - Food & Wine Homepage - Pepe in Grani Shape isnt the deciding factor of a pizzas quality. The delicate and fragrant dough is closed and acts as a case for traditional ingredients, starting with buffalo ricotta. Discover more on Fine Dining Lovers. . 'Futuro di Marinara' is the iconic pizza from another champion of contemporary Italian pizza, Francesco Martucci of I Masanielliin Caserta. When he decided to go off on his own, it was seen as a betrayal to his family. LA Times Today: Why Slow Food hero Franco Pepe says tech can save pizza, Do Not Sell or Share My Personal Information, Pepe episode of Netflixs Chefs Table: Pizza,, 10 great new pizza restaurants in L.A., ranked by our critic, New logo, new features, same great taste: Welcome to the new L.A. Times Food, The new L.A. sandwiches I cant stop eating. A 2014 Food & Wine article by the late food critic Jonathan Gold headlined This Might Be the Greatest Pizza in the World quotes Los Angeles-based pizza chef Nancy Silverton as saying, People have been making it for hundreds of years in Campania, but it feels almost as if Franco invented pizza and everyone else is just copying him.. It shouldnt be applied to different types of pizzas. 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. Pizza and Franco Pepe, Italy's Best Comes to LA Having recently done the pizza tasting menu at Pepe in Grani, Im not sure. Depending on how hungry you are, you can serve one mini pizza each as a starter, or cut into smaller pieces to share around as a snack. Pineapple Pizza by Franco Pepe, the Master Pizzamaker Sunday open for lunch from 12.30 to 15.30 Closed on Monday Reserve your table Reservation is always recommended and it's available from Tuesday till Sunday, by calling us at +39 0823 862718, from 9am till 14pm and from 17pm till 19pm. Style, Lucky Rock Wine Co. County Cuve Pinot Noir 2019, Monte Velho, Fascinating Wines and Value-Priced, Grassl Glasses Add Depth to Wine Enjoyment, Domaine Bousquet Sparkling Ros Brut Makes Everyday a Holiday, Festive Ferrari Trento Sparkling Wines For All Occasions, Kosher Wines For the Jewish High Holidays Are Highly Recommended Anytime of Year, Oak Farm Vineyards, a Rainbow of Delicious Lodi Wines, Lucky Rock Wine Co. 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Learn to love your leftovers with zero-waste recipes from world-famous chefs. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers masters, bachelors, and associate degrees with majors in culinary arts, baking \u0026 pastry arts, food business management, hospitality management, culinary science, and applied food studies. Even the fried pizzas, which can be too heavy or oily, are light and crisp at Pepe in Grani. 221 reviews Closes in 24 min. Upon being seated at our table, we were presented with both the a la carte menu that lists all the pizzas, fritti, etc. It's pizza with a white base, with mozzarella and extra virgin olive oil, on which strips of raw curly Caiazzo tomato puree are placed: a leavened product that enhances the taste of the territory, leaving the nutritional values and flavour of the typical unaltered local vegetable, which would have been lost with cooking. For digital nomads | SafetyWing - COVID-19 coverage, comprehensive travel & medical, and policies can be purchased while already abroad. Hes also reworked the concept of Naples fried pizza into something lighter a cone of airy fried dough filled with melted cheese, arugula pesto and a dusting of flavorful dehydrated olives or rounds of puffy fried dough divided into four pieces, each unsauced but artfully topped with a floret of thinly sliced mortadella, a dab of bufala ricotta and threads of lemon zest. You cant judge if a pizza is good or not simply by the fact that its Neapolitan or Roman. You can get great pizza everywhere in Italy. (He really said this.). Renowned Pizzaiolo Franco Pepe - The Taste Edit THE 10 BEST Restaurants in Roubaix (Updated May 2023) - Tripadvisor A third-generation pizzaiolo, Pepe originally pursued a career in physical education, but when his father died, he returned to Caiazzo to help his two brothers run the familys pizzeria. Through touching and feeling, you would understand the transformation of flour. They overcame poverty, cancer and self-doubt to pursue their passion for the food business. Andrew and I are at the table, ready, hungry, and giddy as our pizzas arrive. Those are empty words that dont mean anything if you havent tasted the food yourself. Im not going to say these spontaneous train station pizzas were better than the best in the world that I had the night before. The best way to get from Naples to Pepe In Grani, Caiazzo is to train which takes 1h 27m and costs 8 - 14. After leaving Pepe in Grani we had the cheeky idea to try one last pizza from the Pepe family business, Antica Osteria Pizzeria Pepe. My boyfriend Andrew and I were travelling four and a half hours one-way for this pizza. Then the San Marzano pulp, kept in water and salt, which gives the right flavour, is added together with the smoked Gragnano tomato cream, for an aromatic, umami boost. We use cookies to elevate your user experience, perform audience measurement and enhance the quality of our service. I fantasized about taking a bite of the menus signature Margherita Sbagliata and literally being brought to tears. I took a four-and-a-half-hour train ride just to try a margherita pizza. "I wanted to maintain my family's legacy," Pepe, who learned how to make pizza from his father, says, "but I also wanted to make pizza as Franco Pepe." His name was Wayne, and hes an Italian-American chiropractor living full-time in Italy. Then when he pulled it out of the oven, he added the fresh tomato, an interplay of warm and cold, cooked and raw, that was drizzled with a strong basil reduction olive oil made from local herbs. Pizzaioli are becoming as famous as rock stars. In the summer of 2022, a small group of eight food-obsessed travelers had the incredibly good fortune to spend an afternoon cooking and eating with Italys most famous pizzaiolo, Franco Pepe. Cookbook' for free now. I could sit here and describe the fluffy crust and mouth-watering cheese but Im not going to do that. One of his most famous creations is the margherita sbagliata, made by cooking only the dough and mozzarella in the pizza oven and then putting tomato sauce, basil reduction, and olive oil artfully on top. Especially when two beacons of Los Angeles' culinary scene, Chef Nancy Silverton of Mozza fame and Los Angeles Times food writer Jonathan Gold attest to just how great this pizza is! For the general public, I believe they should challenge their taste buds with various tastes, feelings and styles before finding out what they like the most. She confided to the crowd, I dont eat pizza, I dont eat carbs, but confessed to eating Pepes pizza, I think I ate myself, four of his pizza, making an exception for extraordinary pizza. [an acronym for Sea And Land Taste] offers the things you cant do by making a reservation on your own; it gives you access to the stuff you cant plan for, says the director of the program, Adam Sachs. 259 reviews Closed Now. Many people dont live in cities like this, and thats okay. However, a good pizza is a good pizza. Pepe in Grani 3 Vico S. Giovanni Battista, Caiazzo, Caserta, 81013 People travel from all over the world to visit this famous pizzeria in the small city of Caiazzo, thanks to Franco Pepe's dedication to using the best ingredients and making every pizza by hand. Especially when two beacons of Los Angeles culinary scene, Chef Nancy Silverton of Mozza fame and Los Angeles Times food writer Jonathan Gold attest to just how great this pizza is! I fantasized about this a lot. PEPE IN GRANI, Caiazzo - Menu, Prices & Restaurant Reviews - Tripadvisor One of Italy's preeminent pizzaioli, Franco Pepe is a modern artisan with an age-old passion for pizza. Perspective is important. Theres a whole organization dedicated to ranking the best pizzerias in the world. The 45 option includes one fried cone, one slice of fried pizza, five slices of pizza, one fried dessert, and fried strips of dough with honey and rosemary. All on a base of classic Neapolitan pizza dough, with long proofing and high hydration. THE COMMON WANDERER LTD 2015-2023All rights reserved. Having done the la carte option at I Masanielli, I was curious to try the tasting menu experience at Pepe in Grani, so I booked a table for four six weeks in advance and figured we would invite a couple of friends. The chocolate cake my cousin surprised me with on my 23rd birthday in Los Angeles. A single pizza at Una Pizza Napoletana in New York (tied for No. Thats who I sat next to on my train from Rome to Caserta, Italy. Its easy to get so caught up in the craftsmanship of the handmade dough and intense flavors of the local produce on top of the pizza that you might forget to notice the more modern innovations Pepe has brought to the world of pizza. Is this a provocation? The Rules To Building The Perfect Sandwich, FDL+ This content is for Great British Chefs Club members only. A great pizzaiolo must read the dough, feel it, observe it, and adapt. Simple yet revolutionary. These are some of the pizzas served at Franco Pepes pizzeria Pepe in Grani, located in Caizzo, Italy. So what is this artisan pizza chef doing in Los Angeles talking about electric ovens and dehydrators? Franco Pepe Chef - Great Italian Chefs Its true that hes started working with an electric oven, open in the front and dome-shaped like a traditional pizza oven, which can reach 500 degrees Celsius (thats 942 degrees Fahrenheit) in about an hour. Franco has been associated with Michelin star chefs and featured in Italy's famous gourmet magazine, Gambero Rosso along with many other accolades. The basil is pureed with olive oil and ice cubes (to preserve the color). You can taste it alone and make comparisons. Id gone there with the late Jonathan Gold (who was my husband and this papers restaurant critic) to meet Mozza chef and restaurateur Nancy Silverton, who had eaten at Pepe in Grani a few months earlier and declared its pizza the best shed ever eaten. Yes. Chef meets chef: pizza tips from Paul Dodd of Rojanos. Personally, I like the second option better, because this gives me the chance to taste six to seven kinds of pizzas in one go. Terms & Privacy From Times editors Laurie Ochoa and Daniel Hernandez: Theres no better place or moment for eating and cooking than in Los Angeles right now. Kneading by hand helps you bond with the dough better. Four slices of pizza for four people equals one whole pizza per person, she reasoned, and thus it would have been cheaper to just order four different pizzas from the la carte menu and share them. Create an account to stay up to date on our content and customise your feed based on the topics that interest you. S.A.L.T. But when you taste Pepes pizza you understand. "Friday night meal". pizza. They are so different in terms of taste, shape and overall style. Among the first to have bet on quality pizza and on the fusion between the world of pizza and haute cuisine, in 2014 they invented the Pizza with Six Tomatoes. As with fine-dining restaurants, the pizza tasting menu at Pepe in Grani is designed to take guests on a culinary journey that expresses the philosophy of the chef. Welcome to Franco Pepe, Italy's Best-Kept Pizza Secret - Air Mail My pizza isnt considered to be the traditional Neapolitan style, but it represents my family and the familys baking journey over 80 years. After you've looked over the O'Tacos - Roubaix menu, simply choose the items you'd like to order and add them to your cart. Itd be even better to pair it with red wine, champagne or craft beer. Sprinkle over the parsley, chilli and garlic powder, Neapolitan pizza-making: a UNESCO-recognised art, How deep is your crust: a guide to Italys different pizza styles. 17) have gained devoted followings in Rome, where I live. Jonathan Gold is also a fan. And given that more and more places in the world are phasing out wood- and gas-powered stoves consider last years Los Angeles City Council ban on gas appliances in new homes and commercial buildings the next generation of pizza chefs will need artisans like Pepe to figure out how to work with electric ovens. The role of a pizzaiolo and the perception towards the profession has changed as well. Pepe also noticed that the pizza frequently was soggy in the middle. When the best pizza maker in the world comes to LA, it stirs up quite a buzz. Of course, everything is relative. Thousands of visitors from every corner of the world constantly arrive here to taste his pizza: Pepe has managed to transform a small village in Campania into a global pizza Mecca, creating a virtuous system, a local micro-economy capable of enhancing local products and producers. We ended up bringing two of Marcos friends, both of whom are Italian. They might have food that theyve cooked the same way for thousands of years and have absolutely mastered the technique and tradition. It was that small moment that meant more for us than our entire dining experience at Pepe in Grani. Otherwise known as the Wrong Margherita. Its Francos take on the OG Neapolitan pizza classic we all know tomato sauce, cheese and basil in this very specific order. A fried dessert pizza with apricot jam and ricotta. The pizzas at Pepe in Grani were delicious. Nowadays, pizza can also be made with modern technology and science. There are 2 ways to place an order on Uber Eats: on the app or online using the Uber Eats website. A smoky cheese pizza with egg yolk and bacon. Francesco Lastrucci Franz Lidz; Photographs by Francesco Lastrucci During those first few weeks of the Covid-19 outbreak, the Rome newspaper Il Foglio ran a panicky headline that proclaimed " La. We, humans, are suckers for a good story. If you've rented a car for a proper Italian road trip (which takes a lot of guts, especially around Naples! What struck me at the time was the way this single pizzeria which makes up to 1,000 pizzas nightly for crowds that in non-COVID times can wait hours for a table supports a whole ecosystem of local farmers and producers. Why put a fantastic tomato in an oven at 400 degrees [Celsius, 752 degrees Fahrenheit]? he says in Chefs Table. Then I thought about the basil leaf. FDL+ His most famous early pizza, the Margherita sbagliata, or mistaken margherita, brings a chefs ingenuity to a classic recipe that few would have dared to change 10 years ago when Pepe opened his restaurant. Watch L.A. Times Today at 7 p.m. on Spectrum News 1 on Channel 1 or live stream on the Spectrum News App. Fried Pizza Recipe - Great Italian Chefs Italian cuisine The Art of Pizza: Franco Pepe of Pepe in Grani in Campania, Italy The capital of pizza isnt where you think it is. Here's why and how do chefs respond to this crisis. The base is made of very sweet Corbarino tomato, crushed by hand as it was once done. We cancel ourselves.. Use Franco's pizza dough recipe for best results. Or, click here to subscribe to AIR MAIL and receive access to all content. Wayne from the train was right, the tiny voice in the back of my brain was right. Palos Verdes Peninsula and Orange County viewers can watch on Cox Systems on channel 99. But my personal favourite is the classic Neapolitan round pizza, just like the one we sell at the shop. Lauren Boebert now says her failure to vote on the debt limit was 'a protest.' Its yet another example of how the company is securing never-before-seen access to thoughtful culinary experiences for its guests. Among the 19 deftly baked options is the Margherita Sbagliata . "We have to know English to get hired," the waiter says. Five years after self-taught chef Valeria Piccini took over her husband's family restaurant, she drove Da Caino to achieve one followed by two MICHELIN stars, which it has kept for 22 years. But while the gospel of pizza has spread all over the world, Campania remains its spiritual home. Franco eventually left his family restaurant to pursue his own pizza formulas, some might say controversially. There are four pillars to S.A.L.T. Having seen the definition of the pie stretched to a whole range of shapes, toppings, thicknesses and cooking methods, the maestro of pizza spoke about his favourites and what to pay attention to while hunting down the best pizza. [1] The mushrooms are dusted with flour and deep-fried. But thats not my style. Its a great gastronomic experience. People travel from all over the world to eat at his pizzeria in the small town of . The idea was born in 2014 together with chef Salvatore Bianco of Torre del Greco (Executive Chef of one-Michelin-star Il Comandante in Naples) from a desire to include the different types of tomatoes from the Campania region in a single seasonal pizza, for a journey through colour, flavour and variations of a vegetable symbol of Italian cuisine. If anything, Im grateful. How do you build the perfect sandwich? Chef Franco Pepe, the Wizard of Pizza by Maddalena Fossati Editor-in-Chief September 27, 2019 Meet an artisan and philosopher of fine local cuisine who is changing the Campania region with his Margherita pizza. Discover the best salad recipes using lentils, beans and chickpeas on Fine Dining Lovers and try them at home. When she's not working, you can find her practising her homemade pizza recipe. It was all part of the exploration of the Extraordinary Italian Taste in Los Angeles, a series of monthly events that spotlight the authentic products of Italy, what we all love most, their food and wine. Seeing that pizzas on the a la carte menu range in price from 5 to 15, which is pretty typical for Italian pizzerias, one of our dining companions immediately decided that the tasting menu was a rip off. Both are fine. But if you consider that at most fine dining restaurants, tasting menus cost at least three or four times as much, the fact that youre getting a tasting menu designed by one of the most renowned chefs in Italy for a mere 35-45 is a steal. They discard it. The real capital of pizza is a tiny rural village in Southern Italy called Caiazzo. I can, in fact, describe the pizza. Franco Pepe - Wikipedia Inheriting a close connection with dough from his family, Pepe has his rules in making pizza. Its like eating a cloud, Silverton says of Pepes fried pizza in the Chefs Table episode. 5Qs achieves its next-level experiences by working with experts who tap into their experts, says Sachs, a travel writer and former food magazine editor who leans on his relationships with chefs, authors, and wine pros to curate the program. Beloved all around the world, pizza might be Italys biggest culinary export.
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