FRANCO PEPE BEGINS AN INTERNATIONAL TOUR TO PRESENT HIS BOOK ‘FRANCO PEPE, PIZZA CHEF’, WHICH IS AVAILABLE FROM TODAY
The founder of the famous Pizzeria Pepe in Grani shares his story, his philosophy on the territory and his iconic recipes in this work.
Caiazzo, 29 October – Franco Pepe, recognised worldwide as one of the absolute masters of the art of pizza, proudly announces the launch of his new book Franco Pepe: Pizza Chef, published by Phaidon (and by L’Ippocampo and Planeta Gastro in other countries), available from today in Italian, English, French and Spanish. This publishing project recounts his vision, his story and his tireless pursuit of the perfect dough and flavour, taking pizza culture beyond the limits of tradition.
The first official presentation will take place on 11 November at the Royal Palace of Caserta, a symbol of Italian excellence. From there, Pepe and his book will embark on a journey that will take them to the world’s major capitals: Rome, Milan, London, Paris and Los Angeles. A tour to introduce the world to the authenticity and contemporary vision of pizza according to Franco Pepe.
Divided into six chapters, the book contains dozens of original recipes and 150 exclusive photographs taken by Adam Bricker and Brian McGinn, director of photography and director of the Emmy-nominated Netflix Chef’s Table episode dedicated to Pepe. The co-author is Elisia Menduni, an anthropologist and reporter who has been telling stories about food through words, images and travel for over thirty years. Florentine by birth and Roman by adoption, she is a passionate cook and a curious explorer of flavours, from bread to pizza to Asian cuisine.
Franco Pepe: Pizza Chef’s recipes include Pepe’s most iconic creations, such as La Ritrovata, a tribute to his father’s classic marinara; the sweet and savoury Crisommola del Vesuvio, made with rare local apricots; Sensazione di Costiera, which captures the sun-kissed flavours of the Amalfi Coast; and Pepe’s famous Margherita Sbagliata, which creatively reinvents the classic version. The book provides insight into his dough, developed after years of research with ancient flour blends and natural fermentation, along with the exceptional ingredients he sources from trusted local producers across Italy. The book’s signature recipes are milestones in Franco Pepe’s journey. More than recipes, they represent significant stages in his life and career: unexpected encounters, surprises, and discoveries linked to events and anecdotes. Each recipe is accompanied by an introduction that offers insight into its background.
“Back in 2012, it seemed crazy to think that one day the world would find its way to a narrow alley in Caiazzo, a small town of just 5,000 people. However, that ‘crazy idea in the alley’ became a reality, and in 2022, we shared it with the world through the Netflix series Chef’s Table: Pizza episode on Netflix. Today, in 2025, after years of hard work and dedication, we have finally committed everything to paper. Phaidon has chosen to tell the story of a pizzaiolo, and I am honoured and excited to be part of it. I hope this book will inspire future generations», says Franco Pepe.
American TV and film director, writer, producer and showrunner Brian McGinn describes his journey with Adam Bricker in creating the photography for this book: “While making Franco Pepe’s episode of Chef’s Table, we fell in love not only with his pizza, but also with his world, full of farmers, cheesemakers and artisans that match his passion and enable him to make the best pizza on the planet. It was an honor to return to Caiazzo to photograph this book, a reflection of his life’s work”.
Co author Elisia Menduni expresses: “Writing this book has been a truly beautiful adventure, a deep dive into the passion of a remarkable man, whose love for pizza and his craft is truly unique. Being in Caiazzo and working alongside Francesca, Stefano, and the entire team at Pepe in Grani made me feel like part of an incredible family, and it was a precious opportunity to discover and study a land that still feels genuinely authentic. More than twenty years after that first escarole calzone that etched itself in my memory like a seal, this book has not only deepened my admiration for one of Italy’s greatest ‘artisans’ but also strengthened a meaningful friendship, one that grew page after page”.
Franco Pepe: Pizza Chef is an essential cookbook that celebrates tradition, innovation and extraordinary flavour. A perfect title for lovers of Italian pizza, cuisine and culture, and for cooks eager to learn the art of pizza making from a true master.
In the United Kingdom, the United States and France, the book has been published by Phaidon, while in Italy it is co-published by L’ippocampo. In Spain, the book will be distributed by Planeta Gastro.
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 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.
About the co-author
Elisia Menduni is an anthropologist, food writer, food creative, and independent scholar. She is known for her writing, reporting, photography, and video making
About Brian McGinn and Adam Bricker
Brian McGinn is an American director, screenwriter, producer and showrunner. He began his career with short films such as Llamas for Ken (2007), The Frozen City (2008) and Carry (2009). Between 2011 and 2014 he directed viral videos for Funny or Die, working with actors such as Dave Franco and Will Ferrell, and also directed the HBO special Ferrell Takes The Field. In 2011 he co-directed the documentary American Teacher, and in 2012 he wrote and directed The Record Breaker, about Ashrita Furman, which won multiple film festival awards.
Since 2015, McGinn has been executive producer and director of the Netflix series Chef’s Table, for which he received three Emmy nominations. He also received an Emmy nomination for Amanda Knox (Netflix), a documentary he produced, wrote and directed. With David Gelb and Jason Sterman he founded the production company Supper Club, from which he has produced other documentary series such as Street Food and Trial by Media. In recent years he has produced several documentaries for Disney+, including Marvel’s 616, A Spark Story, More Than Robots, Earthkeepers, Obi-Wan Kenobi: A Jedi’s Return, Olivia Rodrigo: Driving Home 2 U and Wolfgang, the latter of which he also wrote.
Adam Bricker ASC, is responsible for the photography of some of the most iconic episodes of Chef’s Table, as well as the HBO Max series Hacks, and has several Emmy Award nominations for his unique photographic style. Adam studied digital cinema at DePaul University before graduating from the USC School of Cinematic Arts, where he fell in love with cinematography. His feature work has premiered at the Tribeca Film Festival and South by Southwest.
About Phaidon
Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. They work with the world’s most influential artists, chefs, writers, and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City. Instagram: @Phaidonpress X: @Phaidon Facebook: @Phaidoncom
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