The Art of Pizza: Franco Pepe of Pepe in Grani in Campania, Italy
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- Опубліковано 15 лип 2019
- More information at www.ciaprochef.com/BPE/
Chef Franco Pepe uses his training in haute cuisine to elevate the pizza at his restaurant, Pepe in Grani in Italy’s province of Caserta. No detail is too small for this meticulous chef who believes that making pizza is a sensory experience that’s different every day. A great pizzaiolo must read the dough, feel it, observe it, and adapt. We talk to Chef Franco Pepe at Pepe in Grani.
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If you're in Napoli, this is a beautiful restaurant about an hour's drive north into the hills. It might be my favorite restaurant in the world! You will love every. single. bite.
You are very great chif
Franco Pepe and his staff make 150-250 kg of dough per day. It looks like the dough is super proofed before dividing into _pats_ (dough balls) which based on other videos on the topic means the first rise is 7-8 hours. Then after portioning the dough, it rises again at room temperature for another 14-16 hours. I’m sure it has a ton of flavor before adding any toppings.
But how he prevents overproofing
@@guyzeevi2005 use fridge
I love your risepe food
Wow! Bravo!
Can’t wait to meet you and eat at your pizzeria later this year!
Translation: non vedo l'ora di incontrarti e mangiare nella tua pizzeria entro la fine dell'anno!
❤️
Il top
Good or bad I'll have to visit to try
Kelly & Terry Travels I’ve been meaning to since 2016. I will make it 2021. Best to you. 🥰
Can ya make a cheese burger pizza?? Or a stuffed crust? If not, you’re not gonna out pizza the hut!
do you make BBQ
3.56: it's Cetara, NOT Acetara!
not to be pedantic but it is actually 'et cetera' with et in latin meaning 'and' and cetera meaning 'the others, the rest'
@@spookster5325 he's talking about Cetara city in Italy haha
@@spookster5325 Not to be pedantic, but you should understand what I say before replying random latin things
Avete stravolto la vera filosofia della pizza e questo perché orma èi business.
ma non siete stufi di mangiare solo la margherita?
@@stefanoballiero8319 Le mangiamo in ogni "salsa" ma come al solito sparate cazzate senza sapere nulla di altre culture e tradizioni P.S Quasi tutte le variante della pizza le hanno sperimentate i pizzaioli Napoletani e campani, informatevi prima di aprire bocca e sopratutto connettetevi al cervello. Con disistima
@@francescosaggese4826 sì, certo. vuoi vedere dove l'ha presa l'idea franco pepe della sua pizzeria? sono 25 anni che il gambero rosso dice che la pizzeria migliore d'italia è a verona, proprio perchè è lì che hanno fatto la prima pizzeria di quel tipo e ancora oggi la mettono in una categoria a parte per non rovinarvi il business di napoli ma è a pari punteggio con quella di pepe.
si chiama i tigli.
ua-cam.com/video/hp0RfzEYQ2c/v-deo.html
Consulta le pagine gialle
Bravo francesco
😂😂😂skifezzz
Hi, I want to tell you that the pizzas you ate are made with little yeast and so much salt creating too much satiety, the dough is composed of insoluble proteins, such as not to be digested; we get into the specific dough with strong flour and very little yeast and so much salt does not make gluten not break down; result the gluten ingested by the pizza will absorb the water of your digestive system, activating the need to drink
Bon capisco bene i suo commento è soprattutto non capisco se si riferisce alla pizza di Franco Pepe
@@Aquilone79 no è solo un commento copia ed incolla.
Nothing can compare to Italian cuisines!
😠😠😠
Caro pepe di Caiazzo facile fare il saputino col soldi di papà l impasto a mano si può fare un po' per volta da noi si dice se tutti gli uccelli conoscessero il grano non mieterebbe più nessuno nel senso che che c'è gente che per loro e tutto buono percio tragga lei il succo della cosa
Questo commento sa di invidia, anche se fosse ? E stato bravo lui a farsi apprezzare a livello mondiale.. Che brutto commento, dovremmo gioire del successo degli altri e no essere invidiosi dei nostri concittadini.. Percio.. Vatt a fa na cacat
NON PARLARE INGLESE!!!! POI DICI I NOMI ITALIANI IN MODO ORRIBILE