The maestro from Caiazzo explains: «In the Seventies and Eighties, the identity of pizza was in the pizzaiolo: you had maestro Stefano, mastro Carluccio, mastro Antonio, and so on. Today I’m training people and creating the foundations for a new approach. I have created a team that works in the kitchen on different grounds, with complex tasks; not just pizzaioli, in other words, but guys who work on seasonings, true "pizzeria cooks"; and the pizzaioli too are divided into those at the counter, the bakers, the kneaders and those who pass the pizzas. And then there’s the "pizzeria sommelier", who has a different profile, compared to fine dining sommeliers...», and so on.

These roles are new, even compared to the recent past, they must be trained and they can find a market demand. They form a real brigade, just like in classic restaurants; their joined work helps:

«preserving the craftsmanship in the products. They all work with the same goal: so that my pizza can arrive even further than Caiazzo, while preserving, however, the strength of its identity. I didn’t open other Pepe in Grani pizzerias, because my identity and my place of election is Caiazzo. However, since many people offer me stimulating projects, I’m happy to interact, because it becomes a way to help my team grow professionally with me».

That is to say: even when Franco Pepe is not there, you’ll have Franco Pepe’s pizza: «I’m in that dough, this is important. Always».


Carlo Passera
source: https://www.identitagolose.it/news/?id=208

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