A couple from Paris chose a pizzeria in Caiazzo, in the province of Caserta, to celebrate their wedding. And thanks to their choice, Italian and foreign guests have been able to appreciate an entire province.
It was a master pizza maker who carried out the miracle – Franco Pepe, whose skill has made him famous all over the world. Pepe decided to refuse the substantial offers he got to move his business “Pepe in Grani” elsewhere, so people have had to travel to him, to his hometown, which has created a significant knock-on effect throughout the area.
From classic pizzas to fried ones, but also pizzas that fold like a book which mean you can take tasty bites, what really makes his dishes special is the dough, which he prepares every day and takes great care over.
The rest is done by the sun and the craftsmanship of local people: cheesemakers with their buffalo mozzarella, tomatoes and other vegetables from farmers, and pig-farmers for salamis and hams.
To make his Margherita Sbagliata, a “Margherita gone wrong”, Pepe uses the “riccio” variety of tomato, which gets its name because it is ribbed, almost wrinkled. It is an indigenous variety with a unique flavour given that it grows without any need for irrigation, and was recovered a few years ago by the agronomist Vincenzo Coppola.
The buffalo mozzarella is from Il Casolare, in Alvignano, made by Mimmo La Vecchia, one of several producers in the area, such as Lupara in Pastorano, or the Caseificio Pontecorvo dairy, which has been raising Italian buffalos for fifty years and produces larger cheeses.
Do not miss out on visiting these traditional craftsmen who happily let you view their creations – definitely to be seen.
From classic pizzas to fried ones, what really makes Pepe's dishes special is the dough, prepared with great care.
It provides information and advice to people who are curious to learn more about this extraordinary product.
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