Accolades. Franco Pepe was born in a pizzeria. ), poche proteine. He started as a pizzaiolo in the family restaurant and then created his own space. 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. Via dei Tribunali, 38, 80138, pizzeria-sorbillo.it. Drawing on traditions, but with no rules and no recipes, he crafts exquisite pizzas with light and airy crusts. Quien apunta esta precisin es Franco Pepe . If you disable this cookie, we will not be able to save your preferences. 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. Mon. Do not skip any step and take your time. Franco Pepe Bio, Wiki, Chef's Table: Pizza, Age, Education, Height, Family, Wife, Children, and Career. 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. His favourite pizza is calzone scarola riccia (calzone with curly endive) served with a glass of Lambrusco. Order online before you leave for work, pick it up on your way home, and enjoy it within minutes after stepping foot inside. 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 . as an artisan, "I'm not a chef", but also that of the rest of the team. 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. Many decide to come and see me here, maybe after trying my pizza at Kytaly in Geneva (sixth place in the rating of50 Top Pizza Europe 2019, editors note) or at Kytaly in Hong Kong (Best Asian Pizza for 50 Top Pizza 2019, editors note), where I give them the benefit of my advice, explains the pizza maker in person. Franco Pepe is a living patron saint of pizza-making. A lot has happened since Frank Pepe starting baking "ah-beets" nearly 100 years ago. Fan Favorites. Now this town with 5,000 inhabitants a few minutes away from Caserta has become the worldwide temple of pizza. He started as a pizzaiolo in the family restaurant and then created his own space. And lets not leave out the Alife onion, the main ingredient of one of Francos legendary creams. ","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! I understand how was the week on Mondays, when were closed and the town is empty, he says. Road Test, S.A.L.T. Specialty Pies. S.A.L.T. During the spring and the summer is also possible to eat in the terrace or in the garden. 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 . $13. Plain mozzarella pies are cooked in a giant wood-fired oven for 60 to 90 seconds. Pizzas which have topped the 50 Top Pizza charts for three consecutive years, from 2017 to the present date. 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. . 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. In 2018, the 50 Top Pizza Awards included his pizzeria in Grani, Caiazzo, Italy, as one . ","changeDateErrorMsg":"Please enter a valid date! In the opposite corner, slowly pour in the water 1l water 760g of 00 flour 2 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. Chef's Table Pizza Franco Pepe Wife Filomena Volpi. 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. ","validateRequiredField":"This is a required field. Quien apunta esta precisin es Franco Pepe . That's right: pizza dough has a room of its own, in the XVIII century building of Pepe In Grani. And you should never make the dough rise in the fridge because that annuls the process. Foxon Park Sodas. Thus, with fans curious about Chef Franco's life, we decided to jump in and find out where he is at present! ","fileUploadOldCodeFileUploadInProgress":"File Upload in Progress. Not by chance, an idea that drives towards the ospitality. Pizza. Franco Pepe is to pizza what Lionel Messi or Cristiano Ronaldo are to football. 1925) is home to white clam pizza and one of the oldest and best-known pizzerias in the country. 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 Pepe has pizza running through his veins. The Best Pizza in the World. So, I united a few producers to create a preserve. This means that every time you visit this website you will need to enable or disable cookies again. Whats one of his greatest dreams? Finally, a tiny yet luxurious bed & breakfast establishment to accommodate whenever required those who come from afar to taste his pizzas. 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 . 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. An optional 10% service charge will be added to your bill. Full Buffalo Chicken. The thickness of the pan is also important, the thinner the better., He continues with his masters secrets. All of this amounts to the creation of an authentic local micro economy. 1/2 Cold Chicken. I knew some small-scale producers and so I said to myself: why not express this region? From spices to herbs: discover the best alternatives to use in the kitchen if you have to cut down on salt. His family have been baking in Campania for three generations, and his pizza restaurant is now internationally recognised. ","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. Vico S.Giovanni Battista. It would be hard to understand why they accepted his invitation if you dont know the story and the man who made it possible. 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. His grandpa was a bread baker, dad was a pizzaiolo, his brothers also pizza makers, . With grated Parmesan and Italian seasoning served with Franco's pizza sauce for dipping. We are open from Tuesday to Sunday from 18 . Now taking up the torchor rolling pinfor his family, he adds an experimental spirit to his undertakings. If the Red Bookever decided to take a step in this direction, Franco Pepe with his Pepe in Grani, would be an ideal candidate. Many here use a hydration in the low 60%'s and there seems to be an interest in going to 70%. Logged. 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 . 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. And it needs to be turned on at least a half an hour before cooking, adds Pepe. Franco Pepe and pizza. Filomena Frank's lovely wife and a companion were Filomena Pepe. 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). Caiazzo. 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. . Opened in 1925, it is one of the oldest and best known pizzerias in the United States. 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). How was it beginning? He began his professional life as a teacher, but never lost touch with the world of pizza. Now comes the Margherita sbagliata pizza (which means Mistaken Margherita). 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. "Basil is essential," Pepe explains, "but people hate chewing the whole leaf." At first, Caiazzans balked at his methods. ","confirmFieldErrorMsg":"These fields must match! It literally melts in your mouth. 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Frank Pepe's of New Haven. Are you planning a special event? The pizzeria and first Hong Kong Campari bar has officially opened its doors in the heart of Hong Kong. Because thats the way it is for him now: worldwide collaborations, while his heart remains in Caiazzo. Su abuelo abri una panadera en 1938 y su padre fund en los aos 60 una pizzera en la Piazza Porta Vetere en. July 23, 2014 Pepe in Grani Moves Into Tie With Mozza as World's Greatest Pizza July 23, 2014 / Michael Krikorian / Michael Krikorian 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 Notice: JavaScript is required for this content. Now let's look at Franco Pepe's pizza dough recipe. I.V. Never use convection, because it dries the dough out and stops the leavening. 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 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. He is not a new name in the cookery business; he has been in the field since 2005, after he owned the restaurant. His favourite pizza is calzone scarola riccia (calzone with curly endive) served with a glass of Lambrusco. 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. 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. Franco is an incredible man, a man who has changed destinies. 3 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. Course 6 - Sfizio ai Pomodori and Alleterata Pie This is our take-away & delivery menu. Situato a Caiazzo, a 18 km dalla Reggia di Caserta, il Pepe In Grani offre un giardino, un ristorante e la vista sul giardino. They come here from all over the world, this is a quiet evening. The sobriety transpiring from Franco Pepe shines a whole new light when you see him in his sala impasti, the kneading room. El secreto no est solo en la masa. Specialties: Frank Pepe Pizzeria (est. An experience to be repeated throughout the year, according to an event-packed programme. The Scapretta half featured Mozzarella di Buffala, 13-month aged Grana Padano cheese cream tomato compote, freeze-dried basil, 24-month aged Grana Padana cheese shavings and extra virgin olive oil. Delaware St, Tonawanda; Niagara Falls Blvd, Tonawanda; Kenmore Ave, Kenmore; Payne Ave, North Tonawanda; Eggert Rd, Amherst; Catering; Gift Cards; . In his creations, Franco Pepe has managed to express the aromas, flavours and history of his land. Wed. . Franco's Pizza serves delicious pizza, gluten-free pizza, chicken wings, subs and wraps, fresh salads, and Mexican food. Restaurant dining menu may differ in products and pricing. note): there I met Massimo Bottura and many others, with whom I rubbed shoulders in the kitchen. @pepe_ingrani_instagram. 'Coast sensations' - fried pizza with anchovies, 'Margherita made wrong' margherita pizza, 3 Vico S. Giovanni Battista, Caiazzo, Caserta, 81013. An acknowledgment by the Michelin Guide. The Margherita Sbagliata ("Mistaken Margherita" or "Margherita Done Wrong") is the signature pizza of Franco Pepe, the world's pre-eminent pizza chef. Sorry, you need to enable JavaScript to visit this website. 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. Franco's offers catering services that will make any occasion a success. Zuppa Forteis a known specialty at Franco's Antica Osteria Pizzeria Pepe. Not all pizzas are made equal, but those that grace Franco Pepes pizza oven are the best in the world. Its so rich in ingredients and expertise, but too often associated with nothing but the Mafia. 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. The sauce is made using three different tomatoes with a basil reduction. Tue. The original tomato pie remains on the menu while anchovies are offered as a topping. The place has been renovated and smartly redesigned in order to be a small temple of food. 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. In the opposite corner, slowly pour in the water, Add the old dough and mix thoroughly until dissolved. Franco has a huge fan following on Instagram, 134K. The pizzeria menu offers 19 pies, from the classic to the signature of the pizza chef from Campania, like the "wrong Margherita". 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. Fortunately, today, a number of young people are going back to farm the lands their parents had abandoned, Pepe explains. For the most accurate information, please contact the restaurant directly before visiting . Once fully baked, the white pizza is finished with red dashes of tomato passata and green dots . The VPN recipe shows 1.7 to 1.8kg 00 flour to 1L water. 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. Franco Pepe's pizza is unplugged and yet deeply connected with its territory. "Chef's Table: Pizza" Franco Pepe (TV Episode 2022) Quotes on IMDb: Memorable quotes and exchanges from movies, TV series and more. 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. Experiences: Naples Means Pizza and Franco Pepe. Now taking up the torchor rolling pinfor his family, he adds an experimental spirit to his undertakings. 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. e. We have to know English to get hired, the waiter says. 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. Notably, he has worked with agronomist Vincenzo Coppola to try to revive a . Better not to load it with too many toppings either, otherwise one part will be undercooked and another overcooked. 11:00am-10:00pm. Menu items and prices are subject to change without prior notice. 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 . A tasty and simple appetiser from restaurant Elis in London. (the average ticket at his restaurant is 30 euros). GPS Coordinates His pizzeria, located in an 18th-century palace, seats 140 (they once served 1,000 pizzas in four hours), has two rooms for those who dont feel like hitting the road again, a welcoming area near a garden with fruit trees a few meters away from where his son Stefano was born, and the 8-seat Authentica room for a more intimate meal where you watch the pizzaiolo in action. 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. The Best Alternatives to Salt and How to Use Them, FDL+ 1/2 Chicken Parmesan. That is 59% to 56% hydration. 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 Manca - Sourdough Pizza - Our Menu Pizzerias Cook at Home Whatever the question The answer is pizza Seasonally changing menus and daily changing specials (check your local pizzeria's board). Franco Pepe, a pizza chef of world renown, shares his recipe and technique for making what he calls a 'functional pizza'. For the third year straight hes won first place in the 50 Top Pizza 2019 rankings. And then there is his projectinvolving the Crisommola, an ancient variety of apricot growing on the slopes of Vesuvius a Slow Food presidium - which Pepe has recovered thanks to an intuitive idea to process it. . 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 . 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. However, he loves to put his own twist on traditional pizza recipes, which led to a massive increase in his popularity. Restaurant Save this content and enjoy it whenever you want. 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. January 7, 2022. L'tablissement Pepe In Grani propose 1 restaurant : Pizzeria Pepe In Grani. The stores on the main street, Via Caiatino, are now boutiques, the rents have doubled. Tomato, trippa (tripe), guancialle, beef heart, veal, aglianico wine, bay leaves and a touch of pepperoncino make the soup. The caf-bar right next to Pepe in Grani is always chock-a-block full. Give us a call to learn more or stop in any day to sample our lunch or dinner selections. 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. We hate to pick favorites. 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. Build Your Own. Franco Pepe is a living patron saint of pizza-making. TO BOOK BY MAIL OR FORM YOU NEED TO WAIT FOR A CONFIRMATION REPLY BY OUR OPERATORS. Call for reservations: 519-258-3151. Pepe's Margherita Sbagliata (Mistaken Margherita) is made inside out. ","logged_in":false,"not_logged_in_msg":"","sub_limit_msg":"The form has reached its submission limit. Fold and shape into balls, pulling into the centre like a mozzarella ball. You have to follow the leavening times indicated on the flour package. 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. The rooms are located just above the extremely good restaurant Pepe in Grani (really amazing pizza, highly recommended). 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. Chicken Parmesan. 81013 Caiazzo(CE) Italia Hes happy to be working here and it shows. pepe menu - coal fired pizza | ct, ma, ny, ri | frank pepe pizzeria . Constantly add the remaining flour until the mixture has a batter-like consistency. Frank Pepe Pizzeria Napoletana Back To Fairfield, CT. 2.49 mi. ","fileUploadOldCodeFileUpload":"FILE UPLOAD","currencySymbol":"$","thousands_sep":",","decimal_point":". $7. "I always remember myself there with my family." Between flour and dough, he grew up watching his father make pizzas. 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. Not all pizzas are made equal, but those that grace Franco Pepes pizza oven are the best in the world. Franco Pepe es tercera generacin de una saga ligada a la cocina con masas. A Ciro fried pizza finds its way to the table. The menu is always 13. Discover the eight main basil varieties, their characteristics and how to use them. On Saturday we accept reservations just for Degustazione Room and Belvedere Room (only if still available). "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 4. 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. ","fieldNumberNumMinError":"Number Min Error","fieldNumberNumMaxError":"Number Max Error","fieldNumberIncrementBy":"Please increment by ","formErrorsCorrectErrors":"Please correct errors before submitting this form. View the Dining Set Menu for 10+ people. Pecorino Churros by Rafael Cagali, FDL+ Menu; Locations. . This website uses cookies so that we can provide you with the best user experience possible. 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). In addition, Pepe also likes to source ingredients from small, local farmers. Cold Chicken. Having learned pizza making from his father and . 2.700.000 euro 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. At the time, Caiazzo was not particularly known for its food, but thanks to the popularity of the pizzeria and Francos work with agronomist Vincenzo Coppola, the surrounding area has become famous for its artisanal producers, particularly its olive oil. 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. 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. That was until 2012, when Pepe decided to put heart and soul into his own project. September 2, 2018 by Ivan Brincat Leave a Comment. Store info. The menu is always 13. 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. . Everything was clearly reflecting Franco Pepe's brillant no nonsense approach focused on the beauty of creative simplicity . 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. The only technology used at his restaurant is the thermometer used for the oven. C.F E P.IVA reg.imprese trib. Franco Pepe's net worth is estimated at $1 million as of 2022. FDL+ Location: Denver, CO. Re: Franco Pepe's pizza dough. Reinterpretar los clsicos "No todo lo del pasado se convierte en tradicin, solo lo que nos puede servir hoy", asegura. Usually, theres a line all the way to the main street.. There are 34 people working at Pepe in Grani, in Caiazzo, Campania region. Franco opened his restaurant Pepe in Grani in 2005, just round the corner from his grandfather's bakery. 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. Eight Different Kinds of Basil and Their Uses, FDL+ Hours. 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. Pepe in Grani is based on a hyper-local concept. However, other locally sourced ingredients end up on Pepes disks of leavened dough: chickpeas, beans, Caiazzo olives, and Alife onions. Chef Franco Pepe comes from a long line of Pizza Chefs and learned the ins and outs of the craft from his father. Milano n. 00834980153 societ con socio unico, How to Make Lasagna: the 10 Most Common Mistakes. Salads. We went into Franco Pepe's first Hong Kong restaurant Kytaly with pretty high expectations. 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. 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 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. Italy. 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. Im paying attention to the balance of macro-nutrients, he says. His endorsements with other restaurants and ventures have collectively amassed a million dollars. Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. There are various dining rooms, a terrace and a garden. We are using cookies to give you the best experience on our website. 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. What are the Best Alternatives to Soy Sauce. Franco is an incredible man, a man who has changed destinies. He then branched out on his own, opening his own bakery and eventually the now-epic pizzeria. The Wooster St. legend is home to white clam pizza and one of the world's oldest and most famous pizzerias. We also offer lunch specials and seasonal heart-shaped pizza, football, and fish fry specials. 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. His approach includes use of quality ingredients . Franco Pepe speaks to the crowd In the book there is obviously no lack of the legendary fried, sweet and savoury pizzas (making virtues of the synergy with Olitalia). pizzaiolo. He is constantly researching and experimenting in his pizza laboratory. 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. 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. He vindicates the work of the. mezzo litro di panna, un litro d'olio, mozzarella condita con olio (! You can find out more about which cookies we are using or switch them off in settings. 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. 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 . 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. $7.99 Order. $13. 1. 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. 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 El secreto no est solo en la masa. 238 Commerce Dr, Fairfield, CT 06825. 411038.0N 142156.6E. Culinary. Full Chicken Parmesan. The pizza invented by his son Stefano, who works in the kitchen next to his father with the same gentle determination, is also special. Reply #4 on: February 11, 2017, 11:35:49 AM . 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 pizza, the job, the human contact A table for 8 persons, a workbench for the pizza chef and an oven. Widely regarded as the best pizza chef in the world, Franco Pepe's pizza dough recipe is a closely-guarded secret. We cater to various dietary restrictions and offer gluten-free, vegetarian and vegan options every day. 11:00am-10:00pm. 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! After this, add the salt and again mix until dissolved. 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. Lets just say that for Caiazzo theres a before Franco and an after Franco. It's a deceptively simple pizza topped only with mozzarella before it goes in the 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. Hermitage Phone: 1.780.476.4333 One of Franco Pepes most enthusiastic fans is Pulitzer prize-winner Jonathan Gold, who declared that Francos was the worlds number one pizza in 2014. Today you can come across Americans, Indians, and Japanese on a pilgrimage, plus Neapolitans and local people. Franco Pepe Italy He is a living patron saint of pizza-making. 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