FRANCO PEPE RECEIVES THE INTERNATIONAL “ARTISAN & AUTHENTICITY” AWARD IN LA LISTE 2026 EDITION IN PARIS
Paris, November 24, 2025. Tonight, during the annual La Liste gala ceremony held in Paris, pizzaiolo chef Franco Pepe of Pepe in Grani in Caiazzo has been awarded the prestigious international “Artisan & Authenticity” prize as part of the 2026 edition recognitions.
This special honor, awarded by La Liste, highlights artisanal excellence and authenticity in cuisine. This year it goes to Franco Pepe for his project Pepe in Grani, as a symbol of dedication to tradition and honest flavor.
The “Artisan & Authenticity” award is granted to chefs or restaurants that embody culinary craftsmanship, ingredient authenticity, and tradition elevated to a contemporary level. It is a highly prestigious international distinction that celebrates the legacy of Franco Pepe, known for his artisanal approach to pizza and his commitment to quality.
«I am deeply moved to be part of such a prestigious international award, and it is truly an honor to be recognized here in France. It is the first time that La Liste has taken an interest in the work of an Italian pizzaiolo, which makes this acknowledgment even more meaningful. Authenticity and craftsmanship have always been two fundamental pillars of my approach. I hope this can inspire French pizza chefs, but above all the young people who look to me as a figure to learn from,» said Franco Pepe regarding this recognition.
After Paris, Franco Pepe will travel to London for the presentation of his new book, Franco Pepe: Pizza Chef, at the Italian Embassy in the city.
About La Liste
La Liste is an independent restaurant ranking based on the principle that multiple opinions are better than one. It operates through a rigorous methodology, using a sophisticated algorithm that analyzes more than 1,100 sources, including guides, newspapers, magazines, customer reviews, and blogs. This approach makes it possible to establish a 100-point rating, integrating evaluations from gastronomic guides, the press, and customer opinions. The system also takes into account the environmental and social commitments of establishments, ensuring a comprehensive and contemporary assessment. In its 2026 edition, it includes 35,000 restaurants in 200 countries.
In addition, Special Awards are given to offer a complementary perspective to the algorithmic ranking, showcasing another dimension of global gastronomic excellence. This editorial selection highlights emerging talents, culinary innovators, and master artisans who contribute to enriching the gastronomic landscape — from the Discovery of the Year Award to the Authenticity Award, the Ethics & Sustainability Award, the Game Changer Award, the New Pastry Talent Award, and the New Talents Award, among others.
About Franco Pepe
Franco Pepe is considered the most famous Italian pizzaiolo in the world. Dough is in his DNA. His grandfather was a baker, his father was a pizzaiolo, and he and his brothers continued in the family business. Famous for his unique dough and his dedication to elevating the art of pizza making, his popularity began with an article by Jonathan Gold, a Pulitzer Prize-winning gastronome who wrote in the US edition of Food & Wine magazine: ‘I’ve probably had the best pizza in the world from Franco Pepe’.
He later became the most voted pizzaiolo in Phaidon’s ‘Where to Eat Pizza’ guide, in which chefs name their favourite pizzerias around the world. Franco Pepe stars in an episode of the Netflix series Chef’s Table: Pizza and has been named Ambassador of the Mediterranean Diet Worldwide, Ambassador of Caiazzo Worldwide, Ambassador of Flavour and Ambassador of Territory. He has also been awarded 2 Knives by The Best Chef Awards, and named Pizzaiolo of the Year by Food and Travel, Pizza Awards Italia, World’s Best Pizza Chef by The Best Awards 2021, 2022, 2023 and 2024, and Master of the Art and Craft of Pizza by the Scuola Internazionale di Cucina italiana ALMA.
About Pepe in Grani
Pepe in Grani, a pizzeria located in Caiazzo, a small town of 5,000 inhabitants a few kilometres from the province of Caserta, is the place where Franco Pepe welcomes 400 customers and prepares 800 pizzas a day. Pepe’s project at Grani is based on research and selection of raw materials and the human factor, where he experiments and integrates among other themes and methods: the frying technique, the electric oven, the structure of the equipment and the scientific contribution. His pizza is based on innovation, but starts from tradition.
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