FRANCO PEPE RECEIVES THE «IDENTITÀ DI FARINA» AWARD AT IDENTITÀ GOLOSE 2025
The international congress celebrated its 20th anniversary and brought together more than 170 speakers from Italy and other countries.
- Franco Pepe was distinguished yesterday with the «Identità di Farina» award by the prestigious international congress Identità Golose, held in Milan.
- Franco Pepe’s work over the years has been key to raising pizza to a gastronomic level of excellence.
- Franco Pepe, very moved, expressed his gratitude for this recognition by declaring: «receiving this award is a great personal and professional satisfaction for me. My dough has been passed down through three generations, as opposed to my creativity, which is something personal. Receiving an award for the dough is a recognition of the work of an entire family—my grandfather and my father. As I have always said, the dough is the identity of the pizzaiolo!».
- The pizzaiolo also took the stage further to talk about the future and how to inspire younger pizza chefs and cooks.
- With more than 170 speakers, 89 masterclasses and 12 in-depth thematic conferences, the 2025 edition was entitled: Identità Future, twenty years of new ideas in the kitchen.
Milan, 24 February 2025 – Franco Pepe was honoured yesterday with the «Identità di Farina» award by the prestigious international congress Identità Golose, which this year celebrates its 20th edition. The recognition was awarded to the celebrated master pizzaiolo for his tireless dedication to the dough, the essential and genuine element of his pizzas, which he has elevated to the status of a true masterpiece. This award recognises not only his technical skill, but also his unwavering commitment to a tradition that celebrates the essence and origin of pizza.
Franco Pepe’s work over the years has been key to raising pizza to a gastronomic level of excellence. On Saturday 22nd, the pizzaiolo took to the stage to talk about the future and how to inspire younger pizza chefs and cooks.
The major players on the international gastronomic scene shared three days of unmissable talks, conferences and tastings. With over 170 speakers, 89 masterclasses and 12 in-depth thematic conferences, the 2025 edition was entitled: Identità Future, twenty years of new ideas in the kitchen. The event thus recalled the need to adapt to constantly changing scenarios, to anticipate the economic, environmental and cultural challenges affecting the sector, and to redefine the role of signature cuisine and catering in the contemporary world. The international stage was opened by a special guest: Spain’s Ferran Adrià of elBullifoundation. Also taking part were world-renowned figures such as Brazilian chef Janaina Torres, Nicolai Nørregaard (Kadeau) from Copenhagen, Jeremy Chan (Ikoyi), Antonino Cannavacciuolo, and Mauro Colagreco (Mizazur) from France. Also present were Antonia Klugmann, Aitor Arregui, Andreas Caminada and Massimo Bottura.
Franco Pepe, very moved, expressed his gratitude for this recognition by declaring: «receiving this award is a great personal and professional satisfaction for me. My dough has been passed down through three generations, as opposed to my creativity, which is something personal. Receiving an award for the dough is a recognition of the work of an entire family—my grandfather and my father. As I have always said, the dough is the identity of the pizzaiolo!».
Founded in 2005 by Paolo Marchi and Claudio Ceroni, Identità Milano was the first haute cuisine congress in Italy. Today, 20 years after that first edition, it still remains a global benchmark in the gastronomic field, bringing together chefs, experts and culinary enthusiasts to discuss trends, innovation and the future of the sector.
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 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 US edition of Food & Wine magazine: ‘I’ve probably had the best pizza in the world from Franco Pepe’.
He later became the most voted pizzaiolo in Phaidon’s ‘Where to Eat Pizza’ guide, in which chefs name their favourite pizzerias around the world. Franco Pepe stars in an episode of the Netflix series Chef’s Table: Pizza and has been named Ambassador of the Mediterranean Diet Worldwide, Ambassador of Caiazzo Worldwide, Ambassador of Flavour and Ambassador of Territory. He has also been named Pizzaiolo of the Year by Food and Travel, Pizza Awards Italia, World’s Best Pizza Chef by The Best Awards 2021, 2022, 2023 and 2024, and Master of the Art and Craft of Pizza by the Scuola Internazionale di Cucina italiana ALMA.
About Pepe in Grani
Pepe in Grani, a pizzeria located in Caiazzo, a small town of 5,000 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 at Grani is based on research and selection of raw materials and the human factor, where he experiments and integrates among other themes and methods: 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 the 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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