PEPE FRANCO: MY AUTHENTIC PIZZA
My authentic pizza is the volume dedicated to Franco Pepe in the necklace The secrets of contemporary cuisine of Gambero Rosso Editore. Forty recipes and the stories of a pizza artisan, of its territory and related products, in a work enriched by the shots of the food photographer Lido Vannucchi.
La presentazione del libro si è svolta martedì 16 novembre a Caiazzo, in that pizzeria Pepe Beans which is not only Franco Pepe's creature, but a project known and appreciated worldwide.
And we are particularly attached to this creature, because we saw it born when it was still only "an eighteenth-century building in ruins and suffering", grow and become the gastronomic beacon it is today, dopo 9 anni.
Enrico Caracciolo, journalist and historical friend of Franco Pepe, has collected the stories, starting from those of the family, grandfather Ciccio and dad Stefano – baker the first, host and pizza chef the second -, from which Franco learned not only the basics of white art which then evolved into the famous hand-worked dough, but also and above all the desire for innovation and perseverance, which led Franco to break away from the family pizzeria to found Pepe in Grani in 2012.
The story continues with the agricultural voices of the Upper Casertano, those producers who are not just simple suppliers, but people with whom Franco Pepe has established a deep human relationship: Manuela Piancastelli and Peppe Mancini from the winery Terre del Principe, Mimmo Barbiero from La Sbecciatrice (curly tomato and legumes), Antonietta Melillo (cipolla di Alife), Mimmo La Vecchia from Caseificio Il Casolare (Mozzarella di Bufala Campana DOP), the Lombardi family ofAgriturismo Le Campestre (Conciato romano), Giuseppe Coscia (pork salami of the Casertana breed), Giovanni Petrazzuoli ofAzienda Olivicola Petrazzuoli (extra virgin olive oil), Barbara Della Camera and Pietro Mastroianni de La Querciolaia (fresh eggs), the Del Sesto family of Masseria Del Sesto (giant lupine of Vairano). Authentic voices, imbued with beauty and authenticity.
It concludes by illustrating the new generation represented by the son Stefano Pepe (from the name of the grandfather, in the name of continuity and bond with the past), the functional menu, result of the collaboration with the nutritionist biologist Michelina Petrazzuoli, and the challenges beyond Caiazzo, that is The Branch dell’Albereta in Franciacorta (which also won the Tre Spicchi in Gambero Rosso's Pizzerie d'Italia guide) and next, the format that will transfer the experience of Pepe in Grani to other places.
The book is in two languages, in Italian and English, given the international importance of Franco Pepe and his pizza.
To support the editorial operation, the companies that collaborate with Franco Pepe: Molino Piantoni, Grana Padano, Stefano Ferrara Forni, Olitalia, L’Albereta - Relais & Chateaux, Contadi Castaldi.
After the presentation, the very welcome tasting could not be missed, of pizzas already on the menu (Acciùgrana, Rocco, Margherita sbagliata, Chickpeas from the Caiatine Hills, Crisommola), and the new seasonal recipe Tanned pumpkin, with pumpkin, caramelized onion, refried beans and Roman Conciato.
Franco Pepe's next working adventure is the opening of the pizzeria Proxima at San Barbato Resort Spa&Golf of Lavello (Potenza), scheduled for December 1st.
My authentic pizza – Franco Pepe - Photo Lido Vannucchi - Gambero Rosso ed. - in Italian and English - for sale in bookstores and online
Pepe Beans
Vico S. Giovanni Battista, 3 – Caiazzo, Caserta
such. 0823/862718
www.pepeingrani.it