At Identità di Pizza Franco Pepe told us about his incredible career: from the family business to Pepe In Grani in Caiazzo – a constantly evolving place, now with the new Authentica, a room where he offers 8 guests a unique sharing experience of tasting and exchange of knowledge.
And then La Filiale at Albereta and Kitaly in Geneva... But Pepe’s evolution is also about his style: from a super traditional pizza (inspired by experience and what he learnt from his father, a pizzaiolo and baker) to a new inspiration, still rooted in tradition but looking at the future, and based on scientific knowledge, from the fields to the oven, working with artisans, suppliers, agronomists, chefs, nutritionists.
At the congress, he presented an extraordinary pizza that looks both at the past and at the present: Legumisana. For the dough he uses flour made with wheat and legumes.
He tops it with products from the Alto Casertano region: cream of Lenzariello beans and a purée of riccio tomatoes, Nero Casertano salami, wild thyme, garlic, chilli pepper and rosemary, and raw leaf of endive plus local extra virgin olive oil.
«I presented the typical pasta e fagioli, an emblem of the Mediterranean diet, once a substitute to animal proteins, on a pizza. A delicious and healthy recipe».
Tania Mauri e Luciana Squadrilli
source: http://www.identitagolose.it/news/view.php?id=83
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BREAD RELIGION
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