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In this season three premiere, I celebrate Italy's ancient and revered baking traditions by journeying from the historic Colosseum in Rome to the culinary haven of Caiazzo, specifically to dine at the acclaimed Pepe in Grani.
This episode is a tribute to the spirit of Italy's ancestral bakers, whose legacy vibrates through the streets and kitchens of the country today.
My adventure begins amidst Rome's monumental past, taking inspiration from the city's enduring history, then moves through Italy's picturesque landscapes, passing the ancient home of Spartacus at Capua, to gorgeous Caiazzo. Here, at Pepe in Grani, the focus shifts to experiencing the culinary artistry of Franco Pepe, whose dedication to pizza making reflects a modern interpretation of age-old traditions.
As I dine at Pepe in Grani, the episode captures the essence of being a guest in Franco Pepe's world, where each dish tells a story of local ingredients, traditional techniques, and innovation. The restaurant, with its intimate atmosphere and connection to the community, offers a firsthand look at how contemporary culinary practices are deeply intertwined with history.
This journey is not just about the flavours savoured at Pepe in Grani but also about sharing great food with our friends and family.
Join me this season as we honour the craft of baking and cooking with fire, starting with a visit to an incredible location where the wood fired oven serves as more than just an tool - it opens the door to cherished moments with friends and family.
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Recommended Wood Fired Oven books
Check out my favourite books (https://kit.co/MarkGoston/recommended-wood-fired-oven-books) . They have helped me a lot, both with cooking in my wood fired oven and learning to cook with fire.
