Italian
Artisans, Fine dining
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Review
At Pepe in Grani, Franco Pepe — one of the greatest pizzaiolos in the world — has redefined what pizza can be. Not only has he championed small local farms and artisans, but he has also elevated pizza, giving it prestige and fine dining connotations while preserving its soul as a dish many still consider street food.
Franco Pepe’s signature dough is crafted entirely by hand, using a secret and highly personalized blend of flours. The result is a base with a unique pillow-like structure, extraordinarily light and airy, and different from any other pizza. Each creation reflects both tradition and innovation, a balance that has made Pepe in Grani a landmark destination in the world of gastronomy.
Closed Monday
Editor’s Highlights
- Margherita Sbagliata: Campana DOP Buffalo mozzarella cheese,purée of “riccio” tomatoes, basil reduction, Evo oil.
- Sensazione di Costiera (fried pizza): Dehydrated garlic, Ramato tomatoes, chili pepper,Cetara anchovies, parsley, lemon zest.
- Ciro: Cone with 12-month Grand Padano DOP fondue, rocket pesto, dehydrated Caiazzo black olives.
- Straccetti miele e rosmarino: Fried pizza strips with sugar, cinnamon, honey, vanilla- flavoured buffalo ricotta cheese, rosemary, and orange zest.