Like many others, I first learned about Pepe in Grani through the Netflix series Chef’s Table.
Franco Pepe is widely recognized as one of the world’s best pizzaiolos. His restaurant, Pepe in Grani, is located in the quaint historic town of Caiazzo. It is approximately an hour’s drive from Naples or about an hour and a half by train. The restaurant can also arrange a taxi transfer back to Naples upon request.
The restaurant has an inviting atmosphere, with rustic yet charming décor. Pepe in Grani offers three distinct dining areas to suit different preferences and party sizes. The Ordinary Room offers a choice between à la carte and tasting menus. The Hall of Taste is exclusively reserved for guests enjoying the tasting menu, while the Gustarte provides a more spacious and comfortable setting for larger groups of six or more.
Pepe’s pizza dough is handmade and left to rest in traditional wooden boxes. The ingredients are seasonal and locally sourced.
The tasting menus are available for a minimum of two people, and I highly recommend making a reservation in advance to avoid a long wait. You can also indicate any allergies or intolerances when making your booking.
I chose the ESSENZA tasting menu, which included one fried pizza, four slices of assorted pizzas, and one fried dessert. If it’s your first visit, the chef will curate the selection for you. However, if you have specific preferences, you can let the staff know, and they will gladly accommodate your choices.
So, what did I think of the pizza?
I found the pizzas delicious, with unique combinations of flavors that I hadn’t experienced before. The crust, in particular, stood out for its incredibly light and airy texture. Unlike some Neapolitan pizzas, the center wasn’t soggy either. I later learned that only certain ingredients, such as mozzarella, artichokes, and prosciutto cotto, are baked together with the dough, while the remaining ingredients are added after the pizza comes out of the oven.
However, given the high expectations created by the media, I was anticipating a truly mind-blowing experience, which unfortunately didn’t quite happen for me. That said, the pizza was still excellent and unlike anything I had tried before. My advice? Go in with an open mind, leave your expectations at the door, and simply enjoy the culinary journey.
CIRO
Cone with 12-month Grana Padano DOP fondue, rocket pesto, dehydrated Caiazzo black olives.
MARGHERITA SBAGLIATA
Campana DOP Buffalo mozzarella cheese, purée of “Riccio” tomatoes, basil reduction, Evo oil.
SCARPETTA
Campana DOP Buffalo mozzarella, 12-month Grana Padano fondue, uncooked tomato compote, freeze-dried pesto basil, flakes of 24-month Grana Padano DOP cheese
MANGIABUFALO
Fabula buffalo soft cheese, fiordilatte mozzarella cheese, toasted bread with Balsamico Modena IGP vinegar, walnuts, buffalo bresaola, raw frisée, and Evo oil.
SALSICCIA E FRIARIELLI
Fiordilatte cheese, dried Casertano pork sausage, friarielli (broccoli rabe), chili pepper, buffalo ‘stracciata’ cheese, crunchy almonds, garlic EVO oil.
CRISOMMOLA DEL VESUVIO
Slice of fried pizza with lemon peels flavored DOP buffalo ricotta cheese, Vesuvio apricot jam, roasted hazelnuts, Caiazzo dehydrated olives, and fresh mint.
Pepe in Grani
Website: https://www.pepeingrani.it/
Telephone: +39 0823 86 27 18
Opening hours: Tuesday to Sunday 18:30 p.m. – 00:30 a.m., Sundays 12:30p.m. – 15:50 p.m.
Address: Vicolo S. Giovanni Battista, 3, 81013 Caiazzo CE, Italy
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