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Franco Pepe: Pizza Chef
50,34 €
In stock
Franco Pepe: Pizza Chef
Franco Pepe Pizza Chef is an in-depth book about pizza craftsmanship, understanding of ingredients, and culinary identity. The book tells the story of Franco Pepe, founder of Pepe in Grani in Caiazzo near Naples, and offers insight into how he has redefined pizza as a gastronomic discipline.
Franco Pepe grew up in a family of bakers and pizzaioli and has built his approach through both tradition and purposeful experimentation. His work with ancient flour types, precise fermentation, and local ingredients has made Pepe in Grani an international point of reference and a destination for food professionals from all over the world.
The book combines narrative, visual documentation, and recipes and shows how Pepe has elevated pizza from an everyday dish to a complex and carefully considered meal. The recipe section contains 30 pizza recipes developed for home use and ranges from simple, rustic pizzas to more complex compositions with vegetables, fish, citrus, and local fruits.
The recipes reflect Pepeâs focus on balance, texture, and seasonality, including interpretations of classic pizzas and more personal creations inspired by Campania, the Vesuvius area, and the Amalfi Coast.
The book opens with forewords by Faith Willinger, Nancy Silverton, and Daniel Young, each contributing perspectives on Pepeâs significance for modern pizza culture.
About the authors
Franco Pepe learned his craft through generations in the family and through collaboration with pizza masters in Naples. He has received numerous awards, including Knight of the Italian Republic, and his pizzas are consistently ranked among the best in the world.
Elisia Menduni is an anthropologist, pizza specialist, and food writer focusing on culture, craftsmanship, and documentation.
Faith Willinger is an Italian-American food writer and cookbook author living in Italy since 1973.
Nancy Silverton is an American chef, baker, and co-founder of Mozza Restaurant Group.
Daniel Young is a British food writer and author specializing in pizza and gastronomy.
Specifications
Format hardback
Dimensions 290 Ă 214 mm
Number of pages 240
Language: English
Franco Pepe: Pizza Chef
Franco Pepe Pizza Chef is an in-depth book about pizza craftsmanship, understanding of ingredients, and culinary identity. The book tells the story of Franco Pepe, founder of Pepe in Grani in Caiazzo near Naples, and offers insight into how he has redefined pizza as a gastronomic discipline.
Franco Pepe grew up in a family of bakers and pizzaioli and has built his approach through both tradition and purposeful experimentation. His work with ancient flour types, precise fermentation, and local ingredients has made Pepe in Grani an international point of reference and a destination for food professionals from all over the world.
The book combines narrative, visual documentation, and recipes and shows how Pepe has elevated pizza from an everyday dish to a complex and carefully considered meal. The recipe section contains 30 pizza recipes developed for home use and ranges from simple, rustic pizzas to more complex compositions with vegetables, fish, citrus, and local fruits.
The recipes reflect Pepeâs focus on balance, texture, and seasonality, including interpretations of classic pizzas and more personal creations inspired by Campania, the Vesuvius area, and the Amalfi Coast.
The book opens with forewords by Faith Willinger, Nancy Silverton, and Daniel Young, each contributing perspectives on Pepeâs significance for modern pizza culture.
About the authors
Franco Pepe learned his craft through generations in the family and through collaboration with pizza masters in Naples. He has received numerous awards, including Knight of the Italian Republic, and his pizzas are consistently ranked among the best in the world.
Elisia Menduni is an anthropologist, pizza specialist, and food writer focusing on culture, craftsmanship, and documentation.
Faith Willinger is an Italian-American food writer and cookbook author living in Italy since 1973.
Nancy Silverton is an American chef, baker, and co-founder of Mozza Restaurant Group.
Daniel Young is a British food writer and author specializing in pizza and gastronomy.
Specifications
Format hardback
Dimensions 290 Ă 214 mm
Number of pages 240
Language: English
SKU: 10106250
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