But the real highlight, the main event we had been dreaming of for months, was a visit to the legendary Pepe in Grani, located in the charming town of Caiazzo, just outside of Naples.

If you’ve seen episode 4 of Netflix’s “Chef’s Table: Pizza,” you’ll know the incredible story of Franco Pepe. He dared to step away from his family’s pizza legacy to forge his own path, elevating pizza to an art form with innovative pies, meticulously handmade dough, and a deep respect for local ingredients.

Franco Pepe isn’t just a pizzaiolo; he’s one of the world’s most awarded and influential figures in the craft. Franco Pepe is celebrated as the ‘Best Pizzaiolo in the World’ by the 50 Top Pizza guide, and his restaurant is ranked among the world’s top pizzerias, earning critical acclaim for his gourmet approach to pizza.

Our tasting journey begins

To make the most of our visit, we booked a room above the restaurant, which allowed us to arrive by taxi from Naples, checkin and relax a bit, then simply walk down to the restaurant, talk to our host and go to our table. We wanted to try the tasting menu – or tasting journey as they called it – and let me tell you, it was nothing short of incredible.

Here’s a taste of what we had, course by delicious course:

We began with two delicious appetizers:

Sensazione di Costiera: A vibrant explosion of flavors featuring Ramato tomatoes, the delicate saltiness of Cetara anchovies, fresh parsley, a subtle hint of dehydrated garlic, zesty lemon, and a touch of chili pepper. It was a refreshing start that truly captured the essence of the Italian coast.

Ciro: A fried pizza cone filled with a rich, 12-month Grana Padano DOP fondue, complemented by rocket pesto and dehydrated black olives from Caiazzo. The flavors were incredible, this was our favorite dish!

And then came the main event

Five distinct slices of pizza showcasing Franco Pepe’s mastery of dough, toppings, and technique:

Margherita Sbagliata: A “mistaken” Margherita, but in the best possible way! Instead of the traditional arrangement, this pizza has a base of creamy Campana DOP Buffalo mozzarella topped with a purée of Riccio tomatoes, a concentrated basil reduction, and a drizzle of extra virgin olive oil.

Scarpetta: This slice inviting you to “fare la scarpetta” – to clean your plate with every last bit of deliciousness. It is made with creamy Campana DOP Buffalo mozzarella, 12-month Grana Padano fondue, uncooked cold tomato compote, freeze-dried basil pesto, and flakes of 24-month Grana Padano DOP cheese.

Asparagi e Pancetta: Fiordilatte mozzarella and smoked scamorza cheese form the perfect base for wild asparagus, crispy pancetta, and a touch of extra virgin olive oil.

Sapori del Cilento: Campana DOP buffalo mozzarella, buffalo ricotta cheese, and the distinctive taste of Paestum artichokes, all brought together with a touch of extra virgin olive oil

La Fabula: A folded (pita) pizza with Fabula buffalo soft cheese, salty prosciutto crudo (raw ham), Cilento fig jam, and a refreshing hint of mint and basil.

And just when we thought it couldn’t get any better…

…the dessert pizzas arrived:

Gelsomnia: A heavenly fried pizza slice filled with rich custard, drizzled with sweet mulberry syrup, a touch of butter, violet crystals, bright citrus zest, and icing sugar.

Crisommola del Vesuvio: Another incredible fried pizza slice, this one featuring a delightful combination of lemon-peel-flavored DOP buffalo ricotta cheese, Vesuvio apricot jam, crunchy roasted hazelnuts, Caiazzo dehydrated olives, and fresh mint.

Straccetti Miele e Rosmarino: We ended with these delicious fried pizza strips, coated in sugar and cinnamon, drizzled with golden honey, accompanied by vanilla-flavored buffalo ricotta cheese, and finished with rosemary and orange zest.

We couldn’t leave without personally thanking the maestro himself. We managed to snag a short moment with Franco to thank him and his team, and we ended our unforgettable evening by capturing a selfie with the chef.

Grazie Mille, Franco and the entire team at Pepe in Grani! It was, without a doubt, the best pizza experience we have ever had. If you’re a pizza lover too, I highly recommend a visit – you won’t regret it!