Paolo Marchi had recommended a visit and Pepe was struck by the pasta with tomato compote made by the Apulian chef. Back in Caiazzo, he couldn’t get this magnificent dish out of his mind and decided to use it as inspiration for a new pizza, asking the help of his friend Nino Di Costanzo (find out about their relationship here).

This is how La Scarpetta is born, a pizza with an intense flavour on which some fiordilatte and Grana Padano matured 12 months are added to the baked disc, and then Pepe adds his compote of tomatoes – after baking – made with a cold blend of three tomatoes and various aromatic herbs – and then Grana Padano 24 months and basil flowers or lyophilised basil in the winter (the latter was a suggestion of chef Giuseppe Iannotti).

Sweet and savoury flavours and contrasts follow one another in this easy to like pizza which Franco serves cut into slices and recommends you eat with your hands, so you can then use the edge of the pizza to collect the leftover tomato.

Another good reason to visit Pepe in Grani; but then Caiazzo is a more and more delicious destination even for other reasons, as we wrote here.

Tania Mauri
source: http://newsletter.identitagolose.it/email.php?id=634

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