$50.75
- Hardcover
240 pages
- Release Date
28 October 2025
Summary
Franco Pepe is no ordinary pizzaiolo - he’s a culinary genius who has revolutionized the world of pizza. Born into a family of bakers, Pepe mastered the craft of traditional pizza-making before dedicating himself to experimentation with ancient flour blends and fermentation methods. He founded his restaurant, Pepe in Grani, in Caiazzo, near Naples, and quickly gained worldwide acclaim, attracting hordes of food-savvy travelers with exceptional pizzas made with his unique signature dough and h…
Book Details
| ISBN-13: | 9781837290611 |
|---|---|
| ISBN-10: | 183729061X |
| Author: | Franco Pepe, Elisia Menduni, Faith Willinger, Nancy Silverton, Daniel Young |
| Publisher: | Phaidon Press Ltd |
| Imprint: | Phaidon Press Ltd |
| Format: | Hardcover |
| Number of Pages: | 240 |
| Release Date: | 28 October 2025 |
| Weight: | 1.54kg |
| Dimensions: | 26mm x 214mm x 290mm |
Critics Review
This is one of TASTE Podcast, Favorite Chef Cookbooks of Fall 2025
‘What sets Pepe in Grani apart is the brilliant quality of the stuff on top of that hand-mixed, hand-stretched dough. Even the basil. You bite into it and it’s like saying “Yes, I’m basil! And proud of it.” Same thing with the anchovies, the olives, the tomatoes, the bufala mozzarella – all of impeccable quality.’ – Nancy Silverton
‘Franco’s pizza amazed [me]. The crust was light, airy, the topping delicious, perfectly balanced. I was impressed; it was love at first bite.’ – Faith Willinger
‘With a level of accomplishment matched in intensity by his unwavering sense of purpose, Franco has reshaped a craft, in his own first name.’ – Daniel Young
‘Suitable for enthusiasts eager to recreate world-class pizza at home.’ – Cleveland.com
Franco Pepe
Franco Pepe learned his trade from his grandparents, parents, and siblings, and also from time spent among the pizza masters of Naples. He set up Pepe in Grani in Caiazzo to follow his own vision and, since then, he has won countless awards, including Knight of the Order of Merit of the Italian Republic in 2019 and 2020. His pizza and his pizzeria are constantly ranked the best in the world.
Elisia Menduni is an anthropologist, pizza and baking expert, food writer, food creative, and independent scholar. She is known for her writing, reporting, photography, and video making.
Faith Willinger is an American-born food writer and cookbook author who has lived in Italy since 1973. She shares her culinary insights through writing, teaching, and guided food tours.
Nancy Silverton is an acclaimed American chef, baker, and author, and co-owner of the Mozza Restaurant Group, which includes Pizzeria Mozza.
Daniel Young is the London-based pioneer behind the website youngandfoodish, and the author of eight books, including Phaidon’s Where to Eat Pizza.
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