Like many others, I learned about Pepe in Grani from the Netflix series “Chef’s Table.”
Franco Pepe is recognized as one of the best pizzaiolos in the world. His restaurant, Pepe in Grani, is located in the quaint historic town of Caiazzo. Situated approximately an hour’s drive from Naples or an hour and a half by train, the restaurant offers the convenience of coordinating taxi transfers back to Naples upon request.
The restaurant’s ambiance was inviting, with rustic yet charming décor. Pepe in Grani offers three distinct dining areas to cater to different preferences and party sizes. The Ordinary Room provides flexibility, allowing guests to choose between the à la carte or tasting menu options. Meanwhile, The Hall of Taste is exclusively reserved for those indulging in the tasting menu experience. The Gustarte offers ample space and comfort for larger groups of six or more.
Pepe’s pizza dough is handmade and left to rest in traditional media boxes. All ingredients are seasonal and locally grown.
The tasting menus are only available for a minimum of 2 people. I highly advise making reservations in advance to avoid long waiting times in line. Additionally, you can report any allergies and/or intolerances at the end of your booking.
I chose the ESSENZA tasting menu, which includes 1 fried pizza, 4 slices of assorted pizzas, and 1 fried dessert. If it’s your first time, the chef will curate the selection for you. However, if you have specific preferences, feel free to inform them, and they’ll gladly accommodate your choices.
So, what do I think of the pizza?
I found the pizza delicious, offering unique flavors I hadn’t experienced before. The crust, in particular, stood out for its light and airy texture, unlike any other I’ve tried. Furthermore, the pizza is not soggy in the middle. I read this because the only ingredients that bake with the dough in the oven are the mozzarella, the artichokes, and the prosciutto cotto, while the other ingredients are added afterward.
However, given the high expectations set by the media, I was anticipating a mind-blowing experience that unfortunately didn’t materialize. My advice? Go into your visit with an open mind, and let the culinary journey pleasantly surprise you.
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
Thefoodiefetish 