Pepe In Grani
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There are two expressions in existence that make a strong impression on a man. The first is “daddy,” and the second is “master.” Franco Pepe is, without doubt, a “master,” capable of attracting patrons from all over the world to his native land, and to spoil them with his creations. It is an intimate and welcoming place, and every bite is an experience. It is this way that the master of the house expresses his great talent.
The pizza itself by Franco Pepe has a strong identity. It is certainly close to the Neapolitan style, but it is not completely so; it is “his” pizza.
His latest creation, “Ananascosta,” is genius. It is the dish of the year for Identià Golose. It is a cone of fried pizza (a cloud) with pineapple, prosciutto, grana Padano sauce and licorice powder.
Other masterpieces are his escarole calzone and the sweet, enveloping morsel called “crisommola” is a must.
There are a few small snags in the dining room service; obviously the expectations are high in this temple of pizza, but the trip to Pepe in Grani is worth it.