Introduction; Franco Pepe Neapolitan Cuisine
Chef Franco Pepe, the culinary genius behind the world-renowned pizzeria Pepe in Grani, has been voted as the creator of the best pizza in the world. But his journey to this global recognition began in the heart of Naples, Italy, where he honed his skills and developed a deep love for Neapolitan cuisine. In this guide, we explore Franco Pepe’s culinary favorites in Naples, the birthplace of pizza, and discover the dishes and experiences that continue to inspire him.
A Legacy Rooted in Neapolitan Cuisine
The Birthplace of Pizza: Naples, Italy
Naples, a coastal city in Italy, is universally recognized as the birthplace of pizza. As early as 1738, proto versions of pizza featuring tomato and mozzarella were being served on the city’s cobblestone streets. It was here, in the vibrant and chaotic streets of Naples, that Franco Pepe began his journey as a pizza maker in the 1990s, long before he would create what is now celebrated as the best pizza in the world.
Franco Pepe’s Personal Connection to Naples
Franco Pepe’s relationship with Naples is deeply personal and significant. “My time in Naples was crucial to my career as a pizza maker,” says Pepe. “I spent time learning from Neapolitan pizza masters, soaking up the pizza-making culture, and witnessing the birth of the disciplinare, the official AVPN regulations that define ‘True Neapolitan Pizza’.” This experience was instrumental in helping Pepe develop his own unique style of pizza, which combines traditional techniques with innovative flair.
Franco Pepe’s Culinary Journey
The Making of a Master Pizza Maker
Franco Pepe comes from a family with a long history in breadmaking, being the third generation in the Pepe dynasty. Today, his pizzeria Pepe in Grani, located in his hometown of Caiazzo, 50 km outside Naples, is a global sensation. Pepe’s pizzas are consistently rated the best in the world, a testament to his mastery and innovation. His contributions to the culinary world have earned him the prestigious title of “Knight of the Order of Merit of the Italian Republic” in 2019 and again in 2020 for his efforts during the COVID-19 pandemic.
From PE Teacher to Pizza Legend
Before becoming a renowned pizza chef, Franco Pepe was a physical education teacher. His story was featured in the 2022 episode of Netflix‘s Chef’s Table: Pizza, where viewers were introduced to his journey from a small town in Italy to international acclaim. Despite his success, Pepe remains deeply connected to his roots, often returning to Naples to immerse himself in the city’s rich culinary traditions.
Exploring Naples Through Franco Pepe’s Eyes
A Walk Through Naples’ Historic Centre
Pepe’s favorite way to experience Naples is by walking through the graffiti-streaked side streets of its 3,000-year-old centro storico (historic center). “It’s vivacious; you see how Neapolitans really live,” he says. A stroll down the Mergellina seafront, a 2.5 km stretch of coastline along the Gulf of Naples, is another must-do for Pepe. Facing the majestic Mt. Vesuvius, this walk is like a journey through history, blending the old with the new in a city that never loses its charm.
The Richness of Neapolitan Cuisine
When it comes to Neapolitan cuisine, Pepe is quick to emphasize that it’s not just about pizza. “Neapolitan food is incredible, with ingredients you can’t find anywhere else in the world,” he explains. Many of these ingredients are cultivated in the volcanic soil of Vesuvius, such as the piennolo tomato, apricots, and the region’s famous wines. Pepe also highlights dishes like parmigiana di melanzane (aubergine parmigiana) and Neapolitan ragù, which simmers for hours, as must-try experiences in Naples.
Franco Pepe’s Top Neapolitan Culinary Experiences
1. Best for Traditional Cooking: Mimì alla Ferrovia
For those seeking to experience authentic Neapolitan cuisine, Pepe recommends starting with Mimì alla Ferrovia, a Naples institution since 1943. “If I go to Naples for Neapolitan food, I go to historic places like Mimì alla Ferrovia that make it the right way,” says Pepe. Located in Naples’ UNESCO-listed centro storico, this cosy, home-style trattoria is a favorite among locals and celebrities alike. The menu features classic Neapolitan dishes, but Pepe is particularly fond of their parmigiana di melanzane, a layered dish of aubergine, tomato sauce, and mozzarella baked to perfection in an earthenware pot.
2. Best Spaghetti al Pomodoro: Palazzo Petrucci Ristorante of Franco Pepe Neapolitan Cuisine
Even Michelin-starred chefs like Franco Pepe sometimes crave a simple, perfect plate of spaghetti al pomodoro (spaghetti with fresh tomato sauce). When that craving strikes, Pepe heads to Palazzo Petrucci Ristorante, an upscale seaside eatery in Mergellina. “Palazzo Petrucci is a fantastic place on the sea,” says Pepe. Chef Lino Scarallo, who helms the restaurant, is known for his modern interpretations of Neapolitan flavors, and his spaghetti al pomodoro is a standout dish. “In its simplicity, it gives off an incredible perfume and flavor,” says Pepe, praising Scarallo’s ability to elevate a humble dish to gourmet status.
3. Best for Innovative Neapolitan Fare: Aria Ristorante
For a taste of New Neapolitan cuisine, Pepe recommends Aria Ristorante, located on the fringe of the centro storico. This high-end restaurant, with its moody, minimalistic interiors, is helmed by Michelin-starred chef Paolo Barrale. “Paolo is doing great work,” says Pepe. “He’s reinterpreting Neapolitan cuisine in an incredible way.” The ever-changing menu at Aria Ristorante features whimsical dishes that showcase the flavors of Campania’s sea and land, such as a turbot fish enrobed in mussel sauce with a cold broth and a hint of aniseed liqueur.
4. Best Street Food: Fried Seafood at Il Cuoppo and Pastries at Chalet Ciro 1952
Some of the best Neapolitan foods are found on the streets, and Pepe is a fan of the city’s street food scene. His favorite is the cuoppo di pesce – a cone of fried calamari, shrimp, and sardines served straight from the paper. “There’s a place called Il Cuoppo in the centro storico’s side streets,” says Pepe. “For €6, they give you this cuoppo, and you can taste the Gulf of Naples.” For a sweet treat, Pepe heads to Chalet Ciro 1952 in Mergellina, where he indulges in a graffa (fried dough twist rolled in sugar). “Whenever I go to Naples, I have to go to Chalet Ciro for my coffee and graffa,” he says.
5. Best Neapolitan Sweet: The Babà at Scaturchio of Franco Pepe Neapolitan Cuisine
No visit to Naples would be complete without trying the city’s most famous dessert, the babà au rhum. This mushroom-shaped sponge cake soaked in rum syrup is a staple of Neapolitan pastry, and for Pepe, the best place to enjoy it is at Pasticceria Giovanni Scaturchio, a historic bakery founded in 1905. “It’s the balance of softness and the blend of liqueurs that makes Scaturchio’s babà the best,” says Pepe. “When there’s the right balance of liqueur, you can eat the pastry and inhale the perfume… it’s a mix of experiences.”
Chef Franco Pepe’s Favorite Pizza
While Franco Pepe is known for his innovative pizzas using rigorously local ingredients, such as his award-winning “Crisommola del Vesuvio” sweet pizza topped with buffalo ricotta, roasted hazelnuts, and Vesuvius apricot jam, his favorite pizza remains the classic margherita. “I’ve worked very hard on my own margherita,” says Pepe. “But in Naples, if I were there, I would get the margherita with its tomato sauce, fresh basil, dabs of mozzarella, and fluffy blackened bubbly crust.”
Conclusion; Franco Pepe Neapolitan Cuisine
Franco Pepe’s culinary journey is deeply rooted in the traditions and flavors of Naples, the city where he learned the art of pizza-making. From the historic trattorias to the innovative new restaurants, Pepe’s favorite Neapolitan culinary experiences showcase the richness and diversity of this vibrant city’s cuisine. Whether it’s a simple plate of spaghetti al pomodoro or a cone of fried seafood enjoyed on the go, the essence of Naples can be found in every bite. For Pepe, and for those who follow in his footsteps, Naples is not just the birthplace of pizza but a city that continues to inspire and delight with its culinary treasures.
