05-10-2016
Franco Pepe of Pepe in Grani in Caiazzo (Caserta) and Lidia Bastianich, host at Eataly Flatiron. On Tuesday night, 4th of October (the dawn of Wednesday 5th in Italy) they opened the 7th edition of Identità New York. The first edition with a focus on pizza
It was host Lidia Bastianich who opened the 7th edition of Identità New York in the usual location: the Scuola at Eataly Flatiron (this year it’s necessary to point out the location as in the meantime Eataly opened a new store in the Big Apple, Eataly Downtown at Ground Zero). «It’s the first time for a pizzaiolo», debuts Paolo Marchi right after her, introducing Franco Pepe of Pepe in Grani from Caiazzo (Caserta), the man capable of channelling pizza to the contemporary world it deserves, marked by «scent, taste and lightness», a trio expressed in the initial video, which ended with an important chiasm: «Just like our dough is fed with my land, so the land today can be fed thanks to the dough we have created». The rule of reciprocity also applies to fine dining, which is why Pepe, together with young pizzaioli Sasà and Giorgia and Lidia, an exceptional interpreter, says: «It’s time for us to confront ourselves with chefs». The goal is to reach the same total quality which in Caiazzo coincides with an equally substantial quantity: «The other day», he reveals, «we served 800 pizzas in 4 hours and a half». A record. Reached by applying a noble principle: «Avoid waste, like the small hummingbird trying to put out a fire with a drop of water. Yet this is its contribution: small but decisive». It’s the leitmotiv of Identità’s trip between Chicago and New York.
Granai d’autunno, pizza with Grana Padano matured 12 and 24 months, cream of porcini, buffalo milk mozzarella and aromatic herbs
Pepe starts to prepare the second tasting, Terra Felix: San Marzano tomatoes, buffalo milk mozzarella, Pegrino del Matese, onions from Alife and olives from Caiazzo
On Friday night, Franco Pepe and Riccardo Orfino will be holding an event at Osteria della Pace at Eataly Downtown with a super-delicious focus on fried pizza.
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born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. twitter @gabrielezanatt instagram @gabrielezanatt