Pepe In Grani Photos
PEPE IN GRANI ATMOSPHERE
Recommended Reviews - Pepe In Grani
Start your review...
Reviews With Photos - Pepe In Grani
Incredible. The best Neapolitan pizza of my life. I've always been disappointed by the pizza in Italy relative to the pizza in New York, but this is just in a class of its own. We started with the ciro cones and a half order (two pieces) of the fried pizza with tomato and anchovies (the sensazione di costiera). The cones made both of us want to cry -- the dehydrated black olives (which appeared in one form or another on later dishes as well) were beyond perfect, and not like anything I can remember tasting anywhere else. The fried pizza was excellent as well, with absolutely perfect dough and really delicious anchovies (another theme for later as well). We followed that up with four pies: the margherita (for our kids), the margherita sbagliata, la ritrovata, and the grana/pepe/fantasia. The sbagliata was excellent, as was the fantasia (albeit very heavy), but both were overshadowed by the ritrovata, which is maybe the best pie I've had anywhere. My wife even agreed, even though she normally hates almost all of its toppings (anchovies, capers, cooked tomatoes, fries basil). It's truly a flavor explosion, especially compared to the more understated sbagliata (which I think I would consider subbing out for the scarpetta next time). We finished with the excellent pistachio/ricotta cake, as well as the famous apricot jam fried pizza (crisommola del vesuvio), which I thought was incredible but was too much sweetness for my wife. For next visit, I think the way we did the apps was pretty spot on. On the pies, three is definitely a lot, but I'd have to get a ritrovata again, so maybe we'd get two and do a half/half for the second one, or get three but make the third less heavy than the fantasia. We could also consider the tasting next time. Also, my kids (4 and 2) absolutely loved the margherita and finished the whole thing. Being a New Yorker, my 4 year old likes picking up and folding her slice, and the fact that she was able to successfully do that with a Neapolitan pie is a sign in itself of how different these pies are from so many of the soupy ones you get elsewhere.
I first heard of this from my boyfriends family about a Netflix special and were happy we got a reservation! After watching the special, I was extremely intrigued and so curious if it would live up to the hype and it definitely did! Caiazzo is such a small and cute town that I'm happy Pepe in Grani put them on the map, but boy am I happy we went! You had an option of doing a €35 per person tasting menu - which we considered - but decided to each choose a pizza and share. This was the more economical version and we got just as much food! The only weird thing is, they didn't cut the pizza ahead of time since they didn't realize we were sharing and Italians cut their own pizza if ordered alone. We told them we were sharing, but they mentioned they would only cut for the tasting menu. Maybe because we didn't pay the upcharge? I'm not really sure. My favorite was the Margherita Sbagliata. The crust was so light and fluffy, including a sour dough starter which changed the flavor. The crust is also hand mixed and that is something that changes the fluffiness of the crust! I feel like no matter what you get here, it's absolutely wonderful and worth the hype! While I'm not sure I would make a special trip to this town for the pizza, if you're near the Naples and Caserta area, I would take the short drive and go! Make sure to make an appointment though because it's Italy and they have siestas! The whole town becomes super quiet from 13:00-15:00 and the restaurant even closes down for a bit to reset from lunch to dinner. Luckily, my boyfriend has family only 5 minutes away so I'll hopefully be able to enjoy the pizza again soon! Pizza was born in Naples so anything you get here will be delicious and well made.
We got a reservation at Pepe in Grani. I'd highly recommend getting a reservation, even on a Tuesday there was a queue to get in. Pepe greeted us in person with an interpreter which was a nice surprise. He's a friendly person and even recommended some restaurants from our hometown (San Francisco) where he's worked before. We had four people and ordered the Scooters option. We are big eaters and found ourselves pretty full at the end. You can also upgrade to Evoluzione mid-meal but that's meant for larger parties 8-12. With 9 different "pizzas" you do get kind of tired of them. The dough in every course was superb. The cono fritto was my favorite. The tomato was sooo fresh. The final course was like a churro with honey with sweet cheese sauce. It was delicious. I found myself savoring the bites of pizza but in the end it was a little too much pizza. I would recommend this to friends as a unique and tasty experience.
What a great pizza dining experience it was. The fried pizza was delicious and atmosphere at the restaurant was bustling. I got the Fantasia pizza which was excellent. We're late 30 minutes for our reservation but the host was very accommodating and gave us our table. This is a pilgrimage having to drive through the mountains of Caiazzo to get to this gorgeous town with narrow alleyways and beautiful scenery.
Reservation cancelled less than 5 hours before booking time, without any explanation and possibility to speak with a rappresentative. After many trials at the phone we were able to speak with someone, the reservation was cancelled because they were not able to reach my cell phone. It was odd it happened just hours before the dinner. Anyway, we rebooked and had a wonderful dinner. I strongly suggest the tasting experience, remember to save some room for the sweets, they are astonishing.
I went in to Pepe in Grani with sky high expectations. They are frequently named the best pizzeria in the world. The whole wide world, y'all. Unfortunately, they didn't quite live up to my expectations. The pizza itself was good, but I've had just as good at Acqua e Farina in Vicenza. Actually, Acqua e Farina is turning out consistently better pizza if I'm being totally honest. Pepe feel short in service, I'm afraid. We felt uncomfortable, unwelcome, and rushed the entire night. Timing of food delivery was horrible. Our pizzas arrived 5-minutes after our antipasti, before we had finished the starter. My pizza was room temperature upon delivery. It sat while we finished the antipasti, so was cold by the time I took the first bite. We had to flag a staff member down to order a 2nd round of drinks and they were clearly put out that we wanted another beer as that meant we'd be occupying the table longer. At the end of the meal, we ordered dessert and I'm guessing the server must have forgotten to key it in. We sat for almost 30-minutes, getting ugly looks from the staff for lingering at the table the entire time. We finally inquired about the dessert's whereabouts and it was out in under a minute. We ate quickly, feeling immense pressure to clear the table at this point, and went to the front to settle up. It's so un-Italian for a restaurant to want to turn over tables so quickly, it really took me off guard and kind of ruined the whole meal, sadly. We were also staying AT the restaurant that evening. That's right, sleeping above the dining room... Pepe in Grani rents two rooms for €90 per night. You can check in after 5pm. It's convenient to just stroll downstairs when you're ready for dinner and waddle back up after stuffing yourself with pizza, but was a pretty awkward experience overall. You have to push through the crowd waiting for tables at the front door any time you want to come or go from your room. There is also absolutely nothing to do in the small town, either. We had to leave at 6am Monday morning to catch an early flight in Naples, and felt like we were just a big headache to the restaurant as obviously no one wanted to be there to let us out at 6am. So, I guess all of that is to say... All in all, we didn't HATE Pepe in Grani. It was fine. We just wanted it to be so much better! I wouldn't go out of my way (it's about 45-minutes from Naples) again to visit, but I suppose I'm glad we went once. If nothing else, it confirms that our favorite, local pizzeria in Vicenza is as good as we always thought it was.
I have so much fun to say about Pepe in Grani but to actually be here and experience what eating pizza in Caizzo is like is just far to difficult to put into words. We were late for our reservation but after speaking to the host, we were asked to wait and Chef Franco Pepe personally greeted us! He brought us out to the terrace which has only 6 tables and a view of mount Vesuvius. We didn't opt to order anything and asked them to just do what they do so we could taste whatever they wanted us to. There's something about just leaving the choices up to the chefs. What started coming out of the kitchen was absolutely remarkable. They started with an appetizer of deep fried pizza dough with cheese and crushed dried black olives. Next came the fried pizza with mortadella, ricotta and pistachio along with anchovy and lemon pizza. We then had the Scarpetta which I believe was made with 4 kinds of reduced tomato. They then made a panzerotti with bitter herbs and olives right from their garden. Even the desert was made from pizza dough and had an apricot glaze accompanied with a rosemary/vanilla ricotta dip. If I were a billionaire and wanted pizza, I would fly here just for it. Pepe in grani was 45 minutes from our hotel near Naples and was absolutely worth the drive. This was by far the BEST pizza I've even eaten.
As a third-generation Baker and repeat recipient of "Best Pizza in the World" accolades the name Franco Pepe carries significant weight, and in the small town of Caiazzo, just one hour from Naples, he and his team showed precisely why gourmands travel globally to experience his skill and ideas plus the sort of service many Michelin-starred Restaurants would be lucky to have. A destination in Compania since 2012, Chefs and critics singing the praises of a three-story space located down a narrow alley, it is strongly recommended that guests secure seats up to sixty days in advance, because although walk-ins are available they are almost universally subject to a substantial wait. Made more popular recently by Netflix "Ugly Delicious," but largely unaffected according to regulars who suggest Franco Pepe has always chased faultlessness rather than fame, it was with reservations confirmed at 19h00 that two diners were led upstairs after a fifty-minute drive from Napoli, Pepe having taken a quick break to touch tables before returning to the kitchen made visible through closed-circuit television. A destination in the era of accessibility, names like Sorbillo and Da Michele expanding across oceans, Pepe's approach embraces both terroir and season, a hyper-attentive focus on sourcing virtually guaranteeing no two Pies are identical even though the kitchen works with speed, skill and precision. Honoring his father and grandfather with classic offerings, all while pushing forward with ideas that challenge conventional thoughts regarding "Neapolitan" Pizza, it is from a surprisingly affordable Food & Beverage list that diners are invited to self-select, though the Degustazione typically reserved for parties of four can be made available for two if rrequested. Promoting Slow Food ideals, and highly efficient in terms of service, it was with a €32 bottle of Bubbly poured that course one arrived, Pepe's now-iconic "Colpo Doppio" eating much like Montanara filled with a fragrant blend of Herbs and Cheese while a beautifully-leavened bits of Dough proved even better beneath a "rose" of Mortadella, Ricotta and Pistachio. An impassioned Chef, speaking fluently in both English and Italian when engaging with diners, it was as Franco stood tableside that his "Mystic" Margherita was delivered, the use of cooked Tomatoes and concentrated Basil better-focusing flavor while the Pie's "Scarpetta" half used similar Ingredients to achieve an effect that permeates the sinuses while treating the palate to a diversity of textures. Using only products from nearby farms, Bacon and Eggs from "just down the road" featured on the Pizza Grana Pepe e Fantasia which riffs on Carbonara while adding grated-Pecorino Romano to the Cornicione, it was from the "seasonal" Pizzas that Sausage and Broccoli was served, seasoned Pork from Caserta playing well off the smoked Cheese and lightly charred Crucifer. Asked about capacity at this point, and happy to say that Pepe's hand-blended Flour from Bari digests without making one feel overly full, a third Pizza focused on big flavors, "la Ritrovata" packing a ton of brine by way of Capers, Olives and Anchovies while an off-menu special described by Franco used the Sauce of Tomatoes stewed with Meatballs to impart an impressive degree of unctuousness to the half made texturally explosive with Pine Nuts and Bread Crumbs. Likely able to enjoy another Pie, but worried that Dessert might then be missed, it was much like the beginning that Pepe in Grani ended with a duo, Zeppole far lighter than any experienced prior and not overly-sweet while "La Crisommola Dal Vesuvio" replicated the Viandante's base with toppings that touched every part of the palate with lingering tartness.
Best pizza in the world!!! I've never had pizza like this in my life and every single pizza I had was amazing. The ambiance was so friendly, I got to meet Pepe himself, and it was all tied together with the most amazing pizzas. The flavors of the pizza are so unique and special. If you get a chance to come out here and eat at Pepe, do yourself a favor and do!
This was the highlight of our 2 week trip through Italy. Everything was perfect and incredibly well priced. We rented a room for the night, which we booked a month before and it was beautifully updated. The entire staff was beyond helpful and really made the experience something my wife and I will never forget. Now for the pizza - it truly is a step above. We consider ourselves pizza snobs and made the trip to Pepe in Grani to test the claims we've heard. The food more than lived up to the hype...the crust is really where the magic is and nothing we've had even came close. If you are near Naples and can get to Pepe, it is 100% worth the trip. Be sure to get a reservation far in advance because this place fills up fast, even on off nights. A lot of the bad reviews here seem to stem from the long line, which isn't really fair. Get a reservation and enjoy the meal of a lifetime...we'll be back every time we visit Italy.
This was the cuilinary highlight of my trip to Rome as my sister rented a car and drove us 3 hours to a destination many experts consider the greatest pizza in the world. The restaurant itself is a bit difficult to find as there isn't any signage on the adjacent streets but that's part of the charm in visiting an area that's several centuries old. The service and food are spectacular here. And make sure you make reservations well in advance as walk ins are very difficult due to the limited number of tables available. But once you get inside it will be a memorable experience. We had the opportunity to meet Franco Pepe and he is super engaging. He gave us a tour of the upstairs which includes a private dining area with its own pizza oven as well as a private bedroom for guests who wish to stay overnight. We ordered the tasting menu so had the opportunity to experience a wide variety of pizzas made from local ingredients. The crust on each pie was light and airy while the toppings are a work of art. We were lucky to get seated outside on the second floor balcony so were able to enjoy spectacular views. Pro Tip #2: as long as you're in the area then its short drive over to Caseificio Il Casolare where you can enjoy the same buffalo mozzarella that Franco Pepe uses. No ATM in the lobby so bring cash.
Loved Pepe so much I wrote an article on it: https://www.thedailymeal.com/eat/discovering-world-s-best-pizza-and-onions-caiazzo-italy "One thing that isn't minimal is the level of distinctiveness in each bite of Franco's pizzas. His "Margherita Sbagliata" is not your mother's margherita. The pizza goes in the oven white with Mimmo's bufala mozzarella and then is coated with raw tomatoes from La Sbecciatrice in Campania once out of the oven. Franco's "Sfizio a Pomodori" is an explosion of flavor. With both sundried tomatoes and juicy cherry tomatoes, each bite is truly unique, sweet and tangy. Then there's the Scarpetta, with a 12-month-old Grana cheese cream and shavings of 24-month Grana. The strength of the flavor, when washed down with beer produced solely for the use of Franco, is unlike anything you have ever tasted. Once you finish your meal at Pepe In Grani, disappointment will sink through your spine as you realize that you will likely not have another as special as the pies you just finished."
We drove south from Rome to Caizzo on a Thursday. It's a small hillside town. We arrived about 20 minutes before opening (7 pm). The doors opened unexpectedly and Franco Pepe poked out his head and shouted out "Buenaserra!". Before they started calling out the reservations, a large wedding party was ushered in for a reception! It was an unexpected surprise that only added to the joy of eating at this establishment for the first time. Fried appetizers are common at Naples' pizzerias. They were uniformly good everywhere but these were the best we had on the trip ROCCO: Cone with 12-month Grana Padano DOP fondue, pecorino cheese,Piennolo del Vesuvio DOP tomatoes, dried Casertano pork sausage, chili pepper, pecorino chips, basil. CIRO: Cone with 12-monthGrana Padano DOP fondue, rocket pesto, dehydrated Caiazzo black olives. As a side note, most pizzerias did not have any salads or vegetable sides. Now for the pizzas. PORKASERTA: San Marzano tomatoes, fiordilatte cheese, smoked scamorza cheese, dried Casertano pork sausage, oregano and EVOO. This is the pizza that will haunt my dreams. The aroma of the pizza was indescribably porky, and the flavor was the most porky thing I've ever eaten. The "dried sausage" had wonderfully soft fat, and the slices were a little less than a ¼" thick. MARGHERITA SBAGLIATA: Campana DOP Buffalo mozzarella cheese, purée of "riccio" tomatoes, basil reduction, EVOO. This is the pizza that Franco Pepe is known for. It was good and I'm glad we tried it, but I did not find it to be a major improvement over a normal Margherita. LA PICCANTE: Fiordilatte cheese, San Marzano tomato, spicy salami, oregano and EVOO. This was my second favorite pizza that we tried here. RICOTTA E PISTACCHIO: Cheesecake al pistacchio della pasticceria Pepe. It was the perfect way to end the meal. The waiters at most of the pizzerias we visited were extremely knowledgeable about the technical aspects of pizza. I found out that they use a custom flour, the dough ball weight is 281 grams and the bake time is about 2 minutes (which I verified by watching their kitchen cam TV on the dining room wall). The pizzas all had more cheese than I was expecting. The crust was extremely light and it was not salty like Da Michele. I'd estimate it to be under 3%. They do use a bit of old dough as part of their fermentation process. Getting to meet Franco Pepe was the cherry on top. He's not a schmoozer, but he did briefly visit all the dining areas. This was our overall favorite pizzeria we visited and it's very possibly the best Neapolitan pizza in the world. read more
14 days ago
7 months ago
The entire experience was absolutely wonderful. The food was amazing. The wine was amazing. The service was amazing. The ambience was just spectacular. Our table was awesome with a glass top that gave us a visual of the pizza maker down on the bottom. read more
Incredible. The best Neapolitan pizza of my life. I've always been disappointed by the pizza in Italy relative to the pizza in New York, but this is just in a class of its own. We started with the ciro cones and a half order (two pieces) of the fried pizza with tomato and anchovies (the sensazione di costiera). The cones made both of us want to cry -- the dehydrated black olives (which appeared in one form or another on later dishes as well) were beyond perfect, and not like anything I can remember tasting anywhere else. The fried pizza was excellent as well, with absolutely perfect dough and really delicious anchovies (another theme for later as well). We followed that up with four pies: the margherita (for our kids), the margherita sbagliata, la ritrovata, and the grana/pepe/fantasia. The sbagliata was excellent, as was the fantasia (albeit very heavy), but both were overshadowed by the ritrovata, which is maybe the best pie I've had anywhere. My wife even agreed, even though she normally hates almost all of its toppings (anchovies, capers, cooked tomatoes, fries basil). It's truly a flavor explosion, especially compared to the more understated sbagliata (which I think I would consider subbing out for the scarpetta next time). We finished with the excellent pistachio/ricotta cake, as well as the famous apricot jam fried pizza (crisommola del vesuvio), which I thought was incredible but was too much sweetness for my wife. For next visit, I think the way we did the apps was pretty spot on. On the pies, three is definitely a lot, but I'd have to get a ritrovata again, so maybe we'd get two and do a half/half for the second one, or get three but make the third less heavy than the fantasia. We could also consider the tasting next time. Also, my kids (4 and 2) absolutely loved the margherita and finished the whole thing. Being a New Yorker, my 4 year old likes picking up and folding her slice, and the fact that she was able to successfully do that with a Neapolitan pie is a sign in itself of how different these pies are from so many of the soupy ones you get elsewhere. read more
4 years ago
I first heard of this from my boyfriends family about a Netflix special and were happy we got a reservation! After watching the special, I was extremely intrigued and so curious if it would live up to the hype and it definitely did! Caiazzo is such a small and cute town that I'm happy Pepe in Grani put them on the map, but boy am I happy we went! You had an option of doing a €35 per person tasting menu - which we considered - but decided to each choose a pizza and share. This was the more economical version and we got just as much food! The only weird thing is, they didn't cut the pizza ahead of time since they didn't realize we were sharing and Italians cut their own pizza if ordered alone. We told them we were sharing, but they mentioned they would only cut for the tasting menu. Maybe because we didn't pay the upcharge? I'm not really sure. My favorite was the Margherita Sbagliata. The crust was so light and fluffy, including a sour dough starter which changed the flavor. The crust is also hand mixed and that is something that changes the fluffiness of the crust! I feel like no matter what you get here, it's absolutely wonderful and worth the hype! While I'm not sure I would make a special trip to this town for the pizza, if you're near the Naples and Caserta area, I would take the short drive and go! Make sure to make an appointment though because it's Italy and they have siestas! The whole town becomes super quiet from 13:00-15:00 and the restaurant even closes down for a bit to reset from lunch to dinner. Luckily, my boyfriend has family only 5 minutes away so I'll hopefully be able to enjoy the pizza again soon! Pizza was born in Naples so anything you get here will be delicious and well made. read more
We got a reservation at Pepe in Grani. I'd highly recommend getting a reservation, even on a Tuesday there was a queue to get in. Pepe greeted us in person with an interpreter which was a nice surprise. He's a friendly person and even recommended some restaurants from our hometown (San Francisco) where he's worked before. We had four people and ordered the Scooters option. We are big eaters and found ourselves pretty full at the end. You can also upgrade to Evoluzione mid-meal but that's meant for larger parties 8-12. With 9 different "pizzas" you do get kind of tired of them. The dough in every course was superb. The cono fritto was my favorite. The tomato was sooo fresh. The final course was like a churro with honey with sweet cheese sauce. It was delicious. I found myself savoring the bites of pizza but in the end it was a little too much pizza. I would recommend this to friends as a unique and tasty experience. read more
What a great pizza dining experience it was. The fried pizza was delicious and atmosphere at the restaurant was bustling. I got the Fantasia pizza which was excellent. We're late 30 minutes for our reservation but the host was very accommodating and gave us our table. This is a pilgrimage having to drive through the mountains of Caiazzo to get to this gorgeous town with narrow alleyways and beautiful scenery. read more
11 months ago
4 years ago
Reservation cancelled less than 5 hours before booking time, without any explanation and possibility to speak with a rappresentative. After many trials at the phone we were able to speak with someone, the reservation was cancelled because they were not able to reach my cell phone. It was odd it happened just hours before the dinner. Anyway, we rebooked and had a wonderful dinner. I strongly suggest the tasting experience, remember to save some room for the sweets, they are astonishing. read more
I went in to Pepe in Grani with sky high expectations. They are frequently named the best pizzeria in the world. The whole wide world, y'all. Unfortunately, they didn't quite live up to my expectations. The pizza itself was good, but I've had just as good at Acqua e Farina in Vicenza. Actually, Acqua e Farina is turning out consistently better pizza if I'm being totally honest. Pepe feel short in service, I'm afraid. We felt uncomfortable, unwelcome, and rushed the entire night. Timing of food delivery was horrible. Our pizzas arrived 5-minutes after our antipasti, before we had finished the starter. My pizza was room temperature upon delivery. It sat while we finished the antipasti, so was cold by the time I took the first bite. We had to flag a staff member down to order a 2nd round of drinks and they were clearly put out that we wanted another beer as that meant we'd be occupying the table longer. At the end of the meal, we ordered dessert and I'm guessing the server must have forgotten to key it in. We sat for almost 30-minutes, getting ugly looks from the staff for lingering at the table the entire time. We finally inquired about the dessert's whereabouts and it was out in under a minute. We ate quickly, feeling immense pressure to clear the table at this point, and went to the front to settle up. It's so un-Italian for a restaurant to want to turn over tables so quickly, it really took me off guard and kind of ruined the whole meal, sadly. We were also staying AT the restaurant that evening. That's right, sleeping above the dining room... Pepe in Grani rents two rooms for €90 per night. You can check in after 5pm. It's convenient to just stroll downstairs when you're ready for dinner and waddle back up after stuffing yourself with pizza, but was a pretty awkward experience overall. You have to push through the crowd waiting for tables at the front door any time you want to come or go from your room. There is also absolutely nothing to do in the small town, either. We had to leave at 6am Monday morning to catch an early flight in Naples, and felt like we were just a big headache to the restaurant as obviously no one wanted to be there to let us out at 6am. So, I guess all of that is to say... All in all, we didn't HATE Pepe in Grani. It was fine. We just wanted it to be so much better! I wouldn't go out of my way (it's about 45-minutes from Naples) again to visit, but I suppose I'm glad we went once. If nothing else, it confirms that our favorite, local pizzeria in Vicenza is as good as we always thought it was. read more
I have so much fun to say about Pepe in Grani but to actually be here and experience what eating pizza in Caizzo is like is just far to difficult to put into words. We were late for our reservation but after speaking to the host, we were asked to wait and Chef Franco Pepe personally greeted us! He brought us out to the terrace which has only 6 tables and a view of mount Vesuvius. We didn't opt to order anything and asked them to just do what they do so we could taste whatever they wanted us to. There's something about just leaving the choices up to the chefs. What started coming out of the kitchen was absolutely remarkable. They started with an appetizer of deep fried pizza dough with cheese and crushed dried black olives. Next came the fried pizza with mortadella, ricotta and pistachio along with anchovy and lemon pizza. We then had the Scarpetta which I believe was made with 4 kinds of reduced tomato. They then made a panzerotti with bitter herbs and olives right from their garden. Even the desert was made from pizza dough and had an apricot glaze accompanied with a rosemary/vanilla ricotta dip. If I were a billionaire and wanted pizza, I would fly here just for it. Pepe in grani was 45 minutes from our hotel near Naples and was absolutely worth the drive. This was by far the BEST pizza I've even eaten. read more
6 years ago
As a third-generation Baker and repeat recipient of "Best Pizza in the World" accolades the name Franco Pepe carries significant weight, and in the small town of Caiazzo, just one hour from Naples, he and his team showed precisely why gourmands travel globally to experience his skill and ideas plus the sort of service many Michelin-starred Restaurants would be lucky to have. A destination in Compania since 2012, Chefs and critics singing the praises of a three-story space located down a narrow alley, it is strongly recommended that guests secure seats up to sixty days in advance, because although walk-ins are available they are almost universally subject to a substantial wait. Made more popular recently by Netflix "Ugly Delicious," but largely unaffected according to regulars who suggest Franco Pepe has always chased faultlessness rather than fame, it was with reservations confirmed at 19h00 that two diners were led upstairs after a fifty-minute drive from Napoli, Pepe having taken a quick break to touch tables before returning to the kitchen made visible through closed-circuit television. A destination in the era of accessibility, names like Sorbillo and Da Michele expanding across oceans, Pepe's approach embraces both terroir and season, a hyper-attentive focus on sourcing virtually guaranteeing no two Pies are identical even though the kitchen works with speed, skill and precision. Honoring his father and grandfather with classic offerings, all while pushing forward with ideas that challenge conventional thoughts regarding "Neapolitan" Pizza, it is from a surprisingly affordable Food & Beverage list that diners are invited to self-select, though the Degustazione typically reserved for parties of four can be made available for two if rrequested. Promoting Slow Food ideals, and highly efficient in terms of service, it was with a €32 bottle of Bubbly poured that course one arrived, Pepe's now-iconic "Colpo Doppio" eating much like Montanara filled with a fragrant blend of Herbs and Cheese while a beautifully-leavened bits of Dough proved even better beneath a "rose" of Mortadella, Ricotta and Pistachio. An impassioned Chef, speaking fluently in both English and Italian when engaging with diners, it was as Franco stood tableside that his "Mystic" Margherita was delivered, the use of cooked Tomatoes and concentrated Basil better-focusing flavor while the Pie's "Scarpetta" half used similar Ingredients to achieve an effect that permeates the sinuses while treating the palate to a diversity of textures. Using only products from nearby farms, Bacon and Eggs from "just down the road" featured on the Pizza Grana Pepe e Fantasia which riffs on Carbonara while adding grated-Pecorino Romano to the Cornicione, it was from the "seasonal" Pizzas that Sausage and Broccoli was served, seasoned Pork from Caserta playing well off the smoked Cheese and lightly charred Crucifer. Asked about capacity at this point, and happy to say that Pepe's hand-blended Flour from Bari digests without making one feel overly full, a third Pizza focused on big flavors, "la Ritrovata" packing a ton of brine by way of Capers, Olives and Anchovies while an off-menu special described by Franco used the Sauce of Tomatoes stewed with Meatballs to impart an impressive degree of unctuousness to the half made texturally explosive with Pine Nuts and Bread Crumbs. Likely able to enjoy another Pie, but worried that Dessert might then be missed, it was much like the beginning that Pepe in Grani ended with a duo, Zeppole far lighter than any experienced prior and not overly-sweet while "La Crisommola Dal Vesuvio" replicated the Viandante's base with toppings that touched every part of the palate with lingering tartness. read more
6 years ago
Best pizza in the world!!! I've never had pizza like this in my life and every single pizza I had was amazing. The ambiance was so friendly, I got to meet Pepe himself, and it was all tied together with the most amazing pizzas. The flavors of the pizza are so unique and special. If you get a chance to come out here and eat at Pepe, do yourself a favor and do! read more
4 years ago
This was the highlight of our 2 week trip through Italy. Everything was perfect and incredibly well priced. We rented a room for the night, which we booked a month before and it was beautifully updated. The entire staff was beyond helpful and really made the experience something my wife and I will never forget. Now for the pizza - it truly is a step above. We consider ourselves pizza snobs and made the trip to Pepe in Grani to test the claims we've heard. The food more than lived up to the hype...the crust is really where the magic is and nothing we've had even came close. If you are near Naples and can get to Pepe, it is 100% worth the trip. Be sure to get a reservation far in advance because this place fills up fast, even on off nights. A lot of the bad reviews here seem to stem from the long line, which isn't really fair. Get a reservation and enjoy the meal of a lifetime...we'll be back every time we visit Italy. read more
This was the cuilinary highlight of my trip to Rome as my sister rented a car and drove us 3 hours to a destination many experts consider the greatest pizza in the world. The restaurant itself is a bit difficult to find as there isn't any signage on the adjacent streets but that's part of the charm in visiting an area that's several centuries old. The service and food are spectacular here. And make sure you make reservations well in advance as walk ins are very difficult due to the limited number of tables available. But once you get inside it will be a memorable experience. We had the opportunity to meet Franco Pepe and he is super engaging. He gave us a tour of the upstairs which includes a private dining area with its own pizza oven as well as a private bedroom for guests who wish to stay overnight. We ordered the tasting menu so had the opportunity to experience a wide variety of pizzas made from local ingredients. The crust on each pie was light and airy while the toppings are a work of art. We were lucky to get seated outside on the second floor balcony so were able to enjoy spectacular views. Pro Tip #2: as long as you're in the area then its short drive over to Caseificio Il Casolare where you can enjoy the same buffalo mozzarella that Franco Pepe uses. No ATM in the lobby so bring cash. read more
9 years ago
Loved Pepe so much I wrote an article on it: https://www.thedailymeal.com/eat/discovering-world-s-best-pizza-and-onions-caiazzo-italy "One thing that isn't minimal is the level of distinctiveness in each bite of Franco's pizzas. His "Margherita Sbagliata" is not your mother's margherita. The pizza goes in the oven white with Mimmo's bufala mozzarella and then is coated with raw tomatoes from La Sbecciatrice in Campania once out of the oven. Franco's "Sfizio a Pomodori" is an explosion of flavor. With both sundried tomatoes and juicy cherry tomatoes, each bite is truly unique, sweet and tangy. Then there's the Scarpetta, with a 12-month-old Grana cheese cream and shavings of 24-month Grana. The strength of the flavor, when washed down with beer produced solely for the use of Franco, is unlike anything you have ever tasted. Once you finish your meal at Pepe In Grani, disappointment will sink through your spine as you realize that you will likely not have another as special as the pies you just finished." read more
4 years ago
7 years ago
9 years ago
I found this pizzeria by watching a tv show starring the famous cook Emeril. He defines Franco Pepe's pizza the best in the world so I decided to try it on my next trip to Italy. I'm Italian and I know about pizza and I can tell you that this IS the BEST pizza I ever had ! The 5 stars are well deserved for the quality of the ingredients but not only: the service and attention you receive complete the amazing experience you get at this hidden gem! read more
7 years ago
8 years ago
9 years ago
Simply the best pizza possible. An artisanal masterpiece not to be missed. Make reservations ahead of time or expect a long wait or to be turned away. read more
8 years ago
Page 1 of 2
More info about Pepe In Grani
Vico San Giovanni Battista 3
81013 Caiazzo
Italy
Directions
0823 862718
Call Now
Visit Website
http://www.pepeingrani.it
Hours
Food & Alcohol
Indoor Amenities
Outdoor Amenities
Other Amenities
