Spizz a Tavola

Spizz a Tavola is a contemporary pizza specialty associated with Franco Pepe’s renowned pizzeria, Pepe in Grani, in Caiazzo, Italy, as highlighted by the food commentator Piattoriccomicificco. The dish’s name translates roughly to “spizz” (likely a dialect variant of pizza) “at the table,” emphasizing its intended presentation as a centerpiece for sharing. While its precise origin is modern, Spizz a Tavola draws on the deep Neapolitan pizza tradition, adapted to a communal, table-wide format. Key ingredients include Pepe’s signature long-fermented dough, made from locally milled flours, along with San Marzano tomatoes, fior di latte or buffalo mozzarella, and extra-virgin olive oil. A great version is distinguished by an airy, blistered crust with a pronounced chew, a perfectly balanced sauce that isn’t watery, and fresh, high-quality toppings applied with restraint so each element shines. The pizza is often rectangular or oval, baked at high temperature and then cut tableside. Regional variations are not widely documented, but Spizz a Tavola can be considered an evolution of the classic Neapolitan pizza, sometimes compared to the Roman pizza in teglia or the Sicilian sfincione, though it remains distinct in its crisp‑yet‑tender base. As a signature of Pepe in Grani, it exemplifies the modern revival of artisan pizza in the Campania region, celebrated for its dedication to local sourcing and meticulous technique.