It’s the case of Franco Pepe, from the slight bewilderment of the first edition of Identità di Pizza, in 2011, to the – always sincere, but more aware – emotions of this year, with all that happened in between.

At the time, he arrived on stage with his wood kitchen chest. Franco had been working for years as pizzaiolo in the family restaurant in Caiazzo and Pepe in Grani was still in an embryo stage. Today, he’s acknowledged as one of the best pizzaioli in the world and has built a project that goes beyond pizza, or rather he investigates every aspect of pizza – from nutrients to every feature of the hospitality offered in the pizzeria – in a constantly evolving research.

On the stage of the 15th edition of the congress, Franco Pepe brings – in words and with a concrete sample – an idea that he wants to share with the audience, so that perhaps someday it can become a “standard”, a new shared memory, something that has already happened to his Margherita Sbagliata which has been reinterpreted by pizzaioli all around the world.

He continues to research a “functional pizza”, with a balance between carbohydrates, proteins and lipids (respectively 55-60%, 15-18% and 25-30%). It follows the guidelines given by the Mediterranean Diet, with the support of nutritionist Michelina Petrazzuoli. Hence Pepe presents – for those who are interested, or need it – a concept of Pizza Mediterranea that erases the status of “exception to the rules” that one often associates to a dish that is too good to be healthy.

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Luciana Squadrilli
source: https://www.identitagolose.it/news/?id=171

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