PEPE IN GRANI CONCLUDES THE AUTHENTICA TEN CELEBRATIONS WITH THE VISIT OF RENOWNED SLOVENIAN CHEF ANA ROŠ

With a night of great emotion, marked by the presence of the Slovenian chef Ana Roš at Caiazzo, Pepe in Grani ended the Authentica Ten cycle, dedicated to celebrating the tenth anniversary of the pizzeria of the Italian master pizza maker Franco Pepe.

For a year, thirteen renowned personalities of Italian and international gastronomy visited the Authentica space to celebrate and cook together with the Pepe in Grani team.

Giuseppe Iannotti (Krèsios, ** Michelin), Floriano Pellegrino and Isabella Potì (Bros’, *Michelin), Gabriele Bonci (Bonci Pizzarium), Ciro Scamardella (Pipero, *Michelin), Antonia Klugman (L’Argine a Vencò, *Michelin), Nancy Silverton (Osteria Mozza, Los Angeles), Riccardo Camanini (Lido 84, *Michelin), Albert Adrià (Enigma, *Michelin), Andrea Berton (Restaurant Berton, *Michelin), Xanty Elias (Finca Alfoliz, *Green Michelin), Moreno Cedroni (Madonnina del Pescatore, Senigallia, **Michelin) and Ana Roš (Hiša Franko, Kobarid, Slovenia, ***Michelin), joined the celebrations and toured different areas of Alto Casertano.

On her visit and her experience meeting the producers who work alongside Franco Pepe, chef Ana Roš said: “I am extremely happy to be back at Caiazzo. During these two days, I have had the opportunity to taste an impressive amount of pizzas of the highest level, and I believe that every bite is worth it, as Franco’s cuisine goes far beyond a simple pizzeria. His dough preparation techniques are exceptional and unique in the market. Franco’s knowledge of flour and dough is truly amazing. Pepe in Grani is truly a unique place, and I believe everyone should go at least once in their lifetime to experience Franco Pepe’s culinary excellence and touch God with their hands”.

Franco Pepe commented, deeply moved: “It is great to be able to end this cycle of celebrations together with a great friend and chef such as Ana. And we are very grateful to all the fantastic chefs who found the time, visited us and were encouraged to share my workbench and my oven”.

Authentica will continue to be the space for unique sessions of creativity and innovation in the world’s smallest pizzeria, located in Pepe in Grani. Under the name Authentica Inspiration, new days will be announced in the coming months where authenticity meets innovation, and where the creativity of two chefs will continue to be the source of inspiration for the cuisine of the future.

Caiazzo, November 6th., 2023. With a night of great emotion, marked by the presence of the Slovenian chef Ana Roš at Caiazzo, Pepe in Grani ended the Authentica Ten cycle, dedicated to celebrating the tenth anniversary of the pizzeria of the Italian master pizza maker Franco Pepe. For a year, thirteen renowned personalities of international gastronomy visited the Authentica space, known as the world’s tiniest pizzeria and the creative heart of Pepe in Grani, to celebrate and cook with Franco Pepe. Giuseppe Iannotti (Krèsios, **Michelin), Floriano Pellegrino and Isabella Potì (Bros’, *Michelin), Gabriele Bonci (Bonci Pizzarium), Ciro Scamardella (Pipero, *Michelin), Antonia Klugman (L’Argine a Vencò, *Michelin), Nancy Silverton (Osteria Mozza, Los Angeles), Riccardo Camanini (Lido 84, *Michelin), Albert Adrià (Enigma, *Michelin), Andrea Berton (Restaurant Berton, *Michelin), Xanty Elias (Finca Alfoliz, *Green Michelin), Moreno Cedroni (Madonnina del Pescatore, Senigallia, **Michelin) and Ana Roš (Hiša Franko, Kobarid, Slovenia, ***Michelin), joined the celebrations and toured different areas of Alto Casertano.

Each of them travelled with their teams (another 20 people) to unleash their creativity and talent alongside Franco Pepe and more than 40 people from the Pepe in Grani team, in front of 10 privileged diners each evening. One hundred and twenty people in total had the opportunity to appreciate his different cooking styles throughout the cycle, savouring pizzas designed exclusively for this occasion, with the flame of the wood-fired oven as a backdrop.

About her visit and her experience touring Alto Casertano and meeting its producers, such as Mimmo La Vecchia from Caseificio Il Casolare (buffalo mozzarella from Campana DOP), la Sbecciatrice (riccio tomato) or Le Campestre from Manuel Lombardi (Conciato Romano), chef Ana Ros said: “I am extremely happy to be back in Caiazzo. I think this place is perfect to recharge your batteries, disconnect and find yourself, without thinking about anything else but enjoying a delicious pizza from Franco Pepe. During these two days, I have had the opportunity to taste an impressive amount of pizzas of the highest level, and I believe that every bite is worth it, as Franco’s cuisine goes far beyond a simple pizzeria. His dough preparation techniques are exceptional and unique in the market. Franco’s knowledge of flour and dough is truly amazing. My visit to Authentica was motivated by these reasons, in addition to the friendship we have with Franco. During these two days, I have been observing and learning a lot. For example, I have discovered pomodoro riccio and how to enjoy it with bread and olive oil. I have also gained new knowledge about cheese, which is a very important ingredient in my cooking. Pepe in Grani is truly a unique place, and I think everyone should go there at least once in their lifetime to experience the culinary excellence of Franco Pepe and touch God with their hands”.

The menu devised by both chefs for the occasion included a delicious fried breaded cone with sautéed polenta, fermented ricotta cheese, basil pesto, tomato confit and trout roe, and another cone with fermented cheese, caramelised walnuts, sautéed endive and honey pollen. In addition, among the baked options, the following were presented: a pizza with smoked mozzarella, apple, topinambur chips, another with mozzarella, tomato, chili, basil pesto and oregano, a focaccia with mozzarella water, sautéed nettles, fermented blueberries and chili; a version with mozzarella, kimchi and truffle, as well as one with fior di latte, mixed salad with pumpkin seeds, Slovenian cheese and pomegranate. For dessert, a fried pizza with buffalo ricotta, honey, caramelised chestnuts and lemon zest. Franco surprised everyone at the end of the event with a final pizza of aglio olio e peperoncino.

With the experience of two generations behind him and inspired by a new vision of pizza, Franco Pepe opened Pepe in Grani on 14 October 2012. Since then, his pizzeria has become a place where experimentation, craftsmanship, hospitality, training and the enhancement of the territory, the flavours and the people of Alto Casertano come together.

“I am very, very happy to have received Ana Roš, showing her the Pepe in Grani project, visiting my territory and some of the producers who work with me. She told me that the work I do is very similar to hers in Slovenia, as she has also been able to turn a small village into a real gastronomic and tourist destination. Her philosophy is similar to mine. It is great to be able to end this cycle of festivities with a great friend and chef. And we are very grateful to all the fantastic chefs who found the time, visited us and were encouraged to share my workbench and my oven”, said an excited Franco Pepe.

Authentica will continue to be the venue for these unique sessions of creativity and innovation in the world’s smallest pizzeria, located in Pepe in Grani. Franco Pepe will welcome special guests and explore new flavours and techniques. Under the name Authentica Inspiration, the coming months will see the announcement of exceptional and intimate days where authenticity meets innovation, where the creativity and work of two chefs and their kitchen teams become the source of inspiration for the cuisine of the future. The new Authentica Inspiration cycle will offer a unique culinary journey that combines the essence and authenticity of the gastronomy of each guest chef with the mastery of Franco Pepe and his pizzas, made with the products of the Alto Casertano.

CHEFS WHO TOOK PART IN AUTHENTICA TEN

Giuseppe Iannotti (Krèsios, Telese, ** Michelin)

Floriano Pellegrino & Isabella Potì (Bros’, Lecce, * Michelin)

Gabriele Bonci (Bonci Pizzarium)

Ciro Scamardella ( Pipero, Roma * Michelin)

Antonia Klugman (L’Argine a Vencò, * Michelin)

Nancy Silverton (Osteria Mozza, Los Ángeles)

Riccardo Camanini ( Lido 84, Fasano del Garda, * Michelin)

Albert Adrià (Enigma, Barcelona, * Michelin)

Andrea Berton (Berton, Milán, * Michelin)

Xanty Elías (Finca Alfoliz, Huelva *Michelin verde)

Moreno Cedorni (Madonnina del Pescatore, Senigallia, ** Michelin)

Ana Roš (Hiša Franko, Kobarid, Eslovenia, ***Michelin)

About Franco Pepe

Franco Pepe is considered the most famous Italian pizzaiolo in the world. Dough is in his DNA. His grandfather was a baker, his father was a pizzaiolo, and he and his brothers continued in the family business. Famous for his unique dough, and for his dedication to elevating the art of pizza making, his popularity began with an article by Jonathan Gold, a Pulitzer Prize-winning gastronome who wrote in the American edition of Food & Wine magazine: “I’ve probably had the best pizza in the world from Franco Pepe”. From then on, he became the most voted pizzaiolo in Phaidon’s “Where to Eat Pizza” guide, in which chefs indicate their favourite places to eat in the world. Franco Pepe stars in one of the episodes of the Netflix series Chef’s Table: Pizza and has been named Ambassador of the Mediterranean Diet Worldwide, Ambassador of Caiazzo Worldwide, Ambassador of Taste and Ambassador of Territory. He has also been recognised as Pizzaiolo of the Year by “Food and Travel”, “Pizza Awards Italia”, The Best Chef Awards 2021, 2022 and 2023, and Master of the Art and Craft of Pizza by the “Scuola Internazionale di Cucina italiana ALMA”, among others.

About Pepe in Grani

Pepe in Grani, a pizzeria located in Caiazzo, a small town of 5000 inhabitants a few kilometres from the province of Caserta, is the place where Franco Pepe welcomes 400 customers and prepares 800 pizzas a day. Pepe’s project is based on the research and selection of raw materials and the human factor, where he experiments and integrates among other themes and modalities: the frying technique, the electric oven, the structure of the equipment and the scientific contribution. His pizza is based on innovation, but starts from tradition. He improves the dough with a special blend of flours produced especially for him, a key part of his production. He is meticulous in his selection of local ingredients. His aim is to share with the world, through his pizza, the flavours and stories of his territory.

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