The story ideology and recipes of master pizzaiolo Franco Pepe founder of the world-famous
Pizzeria Pepe in Grani Franco Pepe is no ordinary pizzaiolo - he's a culinary genius who has
revolutionized the world of pizza. Born into a family of bakers Pepe mastered the craft of
traditional pizza-making before dedicating himself to experimentation with ancient flour blends
and fermentation methods. He founded his restaurant Pepe in Grani in Caiazzo near Naples
and quickly gained worldwide acclaim attracting hordes of food-savvy travelers with
exceptional pizzas made with his unique signature dough and high-quality locally sourced
ingredients. Franco Pepe: Pizza Chef reveals how Pepe elevated the humble pizza to new culinary
heights. Packed with rich storytelling and vivid photographs the cookbook uncovers the secrets
behind Pepe's artistry and presents 30 exclusive recipes designed for home cooks. Beginning
with the simple rustic Pizza a Libretto the recipe collection ranges from La Ritrovata a
nostalgic homage to Pepe's father's pizza marinara and Memento a plant-based pizza featuring
chickpea cream to the sweet and savory Crisommola del Vesuvio inspired by Franco's desire to
use rare local apricots and Sensazione di Costiera which brings together the citrus scents
and seafood flavors of the Amalfi Coast. Together the recipes reveal Pepe's passion for
high-quality locally sourced ingredients and the delicate balance of flavors that make his
pizzas so exceptional. The book also features forewords by food writer Faith Willinger chef
and author Nancy Silverton and food writer and pizza aficionado Daniel Young.
