The story
In the historic heart of Caiazzo, Pepe in Grani occupies an 18th-century building where maestro Franco Pepe has earned recognition as the best pizzeria in the world, according to Piattoriccomicificco, who notes its two knives from The Best Chef Awards. The atmosphere is warm and homey, with counter seating that lets guests watch the action—a space that feels both elegant and intimate, yet surprisingly accessible.
The menu ranges from a simple €5 pizza to a full degustation around €50-70, offering an incredible tasting experience at a fair price. Piattoriccomicificco praised the Margherita Sbagliata and Sensazione di Costiera among a lineup of inventive pies, while Cosa mangiamo oggi? called the Fried Cone a must-try, describing it as an incredible creation. With its blend of tradition and personal touch, Pepe in Grani remains a pilgrimage for pizza lovers.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 11 dish mentions say about the food
Pepe in Grani’s fried cone earns raves for its airy, golden crunch, while the overall vibe is one of rustic Neapolitan warmth and generous, soulful flavor.
“Franco Pepe's fried cone is something that once you've tasted it in life you won't forget it. Here in combo with the filling created by Paco Mendez: Rubia Gallega used as a topping on Franco Pepe's fried cone. Tell me how I get out of this place to try other restaurants. Go to Caiazzo and try this Franco's cone.”
What creators say
2 creators have covered Pepe in Grani. Most active: Cosa mangiamo oggi?, Piattoriccomicificco
- Cosa mangiamo oggi?Loved
Gli CHEF più fighi del mondo cucinano A CASA NOSTRA: Ein Prosit 2024 ⭐⭐⭐ · @ 25:28
Pepe in Grani is Franco Pepe's pizzeria in Caiazzo, famous for its incredible fried cone, a must-try.
Dishes mentioned
Fried Cone
Franco Pepe's fried cone is something that once you've tasted it in life you won't forget it. Here in combo with the filling created by Paco Mendez: Rubia Gallega used as a topping on Franco Pepe's fried cone. Tell me how I get out of this place to try other restaurants. Go to Caiazzo and try this Franco's cone.
Pepe in Grani is the best pizzeria in the world, with two knives from The Best Chef Awards, offering an incredible tasting experience at a surprisingly affordable price — from €5 for a simple pizza to €50-70 for the full degustation — in a historic 18th-century building with a warm, homey atmosphere and the personal touch of maestro Franco Pepe.
Dishes mentioned
Spizz a Tavola
This is the Spizz a Tavola, created by Franco with Giancarlo Mancino. It's a twist on the original spritz recipe, with white vermouth and dark bitter as the base, plus an infusion of a thousand Campanian spices and an essence of strawberry. Here we use lemon ice and correct it with alpha fixative. It's the perfect start to the tasting.
Sensazione di Costiera
This is a slice of fried pizza with a base of dehydrated garlic powder, ramato tomato, anchovies from Cetara, parsley, a mix of dehydrated citrus fruits — orange and lemon — and a pinch of chili. You have to eat it with your hands. The contrast is incredible: the chili plays with the citrus zest that balances it out. It's so good it opened a voracious appetite in me.
Spazio Mare
This is another slice of fried pizza with a base of buffalo stracciatella, a pink prawn aromatized with salt, mango and lemon, a hint of marine herbs with lemon gel, dehydrated lemon powder, and calendula flowers. It smells amazing. The prawn is plump and sweet, and it rests on the stracciatella. It's extraordinary.
Ciro
This is Ciro, a half-cone of fried pasta with 12-month aged Grana Padano, rocket pesto and Gaeta olives. It's light — the proportion between the pizza and the liquid Grana is perfect, nothing oozes out and it's not dry. I had a little mishap where it broke on me, but it's still fantastic.
- Pizza Margherita
