How One Man’s Pizza Obsession Transformed a Sleepy Italian Town
A small Italian town has found global fame thanks to one man’s passion for pizza. Franco Pepe, a third-generation pizzaiolo, turned his family’s modest pizzeria into a culinary landmark. Today, his restaurant, Pepe In Grani, draws thousands of visitors each month and has revitalised Caiazzo’s economy.
Franco Pepe’s story begins with his family’s deep roots in Caiazzo. His grandfather opened a bakery and shop in the 1930s, while his father launched a pizzeria in 1961. After his father’s death in 1996, Pepe left his job as a physical-education teacher to run the business with his brothers.
In 2012, he opened Pepe In Grani in a restored townhouse, featuring two traditional Neapolitan domed ovens. His creative approach soon set him apart. The Margherita Sbagliata, with its striking Mondrian-inspired design, became a signature dish. The menu also includes deep-fried cone pizzas, sweet varieties, and even a ‘healthy’ pizza backed by the Italian AIRC Foundation for Cancer Research.
Pepe’s influence extends beyond the kitchen. During the Covid-19 pandemic, he provided bread to the elderly and vulnerable, earning him the title of Knight of the Order of Merit of the Italian Republic in 2020. His work has also gained admiration from top chefs like Alain Ducasse and Ana Roš.
His 2023 book, Franco Pepe: Pizza Chef, reveals his techniques and philosophy. Through it, he aims to elevate the status of pizza chefs worldwide.
Pepe In Grani has put Caiazzo on the map, drawing food tourists and creating jobs. The pizzeria’s success has promoted local products and strengthened the town’s identity as a culinary destination. With global recognition and a thriving business, Pepe’s legacy continues to grow.
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