Franco Pepe, a standard-bearer of a family tradition deeply rooted in the heart of Campania, has established himself as one of the best pizzaiolos in the world. In his temple of pizza, "Pepe in Grani," each pizza dough tells the story and flavors of Alto Casertano, the result of constant research, innovation, and passion.
Biography
photo credits Damiano Errico
Hailing from Caiazzo, Franco Pepe represents the third generation of a family of bakers and pizzaiolos, whose story began in 1938 with his grandfather Ciccio. Raised in the family's tavern-pizzeria, he learned the art of pizza by observing the actions of his father, Stefano, who used fresh local ingredients to create unique pizzas without the use of scales or pre-packaged recipes. This deep connection with the land and attention to detail have become the core of his philosophy. With the opening of "Pepe in Grani" in 2012, Franco created a place that celebrates the authentic flavors of the territory. His vision goes beyond the traditional concept of a pizzeria, aiming to create a project based on the use of local products with an eye to the world. Thanks to his mastery, Franco Pepe has received numerous international accolades, confirming his position as the world's best pizzaiolo. Among his awards are the Pizza Award and the title of The Best Pizza Chef awarded by The Best Chef in 2023. His pizzas, including the famous "Margherita Sbagliata," are celebrated not only for the excellence of flavors but also for his commitment to promoting Campanian culture and sustainability.
