When you think of Italy, it’s impossible not to think of pizza. This dish, simple yet incredibly delicious, has become one of the true symbols of Italian cuisine and has won the hearts (and taste buds) of millions of people around the world. But pizza is more than just food: it’s a genuine piece of culture, a tradition that tells stories of family, creativity, and a deep love for good food.
The origins of pizza go way back. Even the Greeks and Romans used to eat flatbreads topped with herbs and olive oil. But the real turning point came in Naples, between the 18th and 19th centuries, when the tomato — newly arrived from the Americas — started being used as a topping. And that’s when pizza, as we know it today, was born. The “margherita”, topped with tomato, mozzarella, and basil, was created in honor of Queen Margherita of Savoy and instantly became a symbol of the Italian tricolor.
From that point on, pizza only grew more popular. In Naples, pizzerias became social hubs where people gathered not just to eat, but to chat and laugh together. Making pizza is an art form: the dough, the rise time, the wood-fired oven… every detail matters, and Neapolitan pizza makers are considered true masters. It’s no surprise that in 2017, the art of the Neapolitan pizzaiolo (pizzaiuolo to be more precise) was recognized by UNESCO as an Intangible Cultural Heritage of Humanity.
Wherever you go… there’s a new pizza to know
As Italians began to emigrate across the globe, pizza started its own journey too. From America to Australia, from Japan to Brazil — wherever there was an Italian community, pizza put down roots. Naturally, each country gave it a personal twist, adapting it to local tastes and creating a whole range of new versions: from Chicago’s “deep dish” to the controversial Hawaiian pizza with pineapple, which still sparks heated debates in Italy! Here you can find the variations that belong to the “Pizzeria of Horrors”.
But despite the countless variations, pizza remains a powerful symbol of Italian identity. In fact, its global spread has only made the bond between Italians and this dish even stronger. Today, pizza is celebrated around the world with festivals, pizza-making competitions, and even entire days dedicated to it. You can find it everywhere — in fine dining restaurants and street food stalls, during family dinners or laid-back nights with friends. It’s a democratic food, affordable and loved by everyone, young and old. There’s something magical about its smell while it’s baking, the crunch of the crust, the joy of that very first bite.
Pizza isn’t just a dish: it’s a part of our history, our lifestyle, and our way of coming together. It’s a gesture of love, kneaded by hand, topped with passion, and served with a smile. And that’s exactly why pizza will always be a part of Italian culture — today, tomorrow, and beyond.
Franco Pepe: Master of Pizza
When it comes to passion and gourmet pizza, one of the first names that comes to mind is Franco Pepe. Born in Caiazzo, a small village in the Campania region, Franco has turned a humble, everyday dish into a true form of art — loved and acclaimed all around the world. But his journey hasn’t been one of sudden fame: it’s the result of passion, dedication, deep respect for tradition, and a constant desire to innovate.
Franco’s story starts a long time ago, in a family that had been working with bread and pizza for generations. His grandfather was a baker, and his father, Stefano, a pizzaiolo. From a young age, Franco was immersed in the scent of yeast and flour, watching with curiosity and respect as the family worked between the oven and the prep table. After spending years gaining experience in the family pizzeria, he eventually felt the need to carve his own path. And so, in 2012, Franco made a bold choice: he opened Pepe in Grani, his very own pizzeria, right in the historic center of Caiazzo. But this wasn’t just a restaurant — it was a cultural project. His goal was to prove that even a small village could become a culinary destination, as long as quality, research, and passion were at the heart of it.
Franco Pepe’s philosophy has been clear from the very beginning: make pizza with your hands and your heart. The dough is prepared by hand every single day — no machines — following long and natural leavening times. The ingredients are carefully selected from the best local producers: sun-ripened tomatoes, fresh buffalo mozzarella, extra virgin olive oil, seasonal vegetables. Each pizza is a perfect balance of flavor and lightness.
“Mistaken Margherita”: Franco Pepe’s Masterpiece
Among Franco Pepe’s most iconic creations is the “Margherita Sbagliata” — the “Mistaken Margherita” or “Margherita Done Wrong”. In this twist on the classic, the ingredients are added in a completely different order: the mozzarella is baked in the oven, while the tomato sauce and basil are added fresh, right at the end. The result? A flavor that’s fresh, bold, and totally unexpected. Another of his masterpieces is the Crisommola, a fried pizza filled with buffalo ricotta and Vesuvian apricot jam — a delicious contrast of sweet and savory.
Recognition didn’t take long to arrive. Pepe in Grani has been ranked among the best pizzerias in the world, and Franco has won the title of Best Pizza Chef of the Year at the Best Pizza Awards for four consecutive years, from 2021 to 2024. Despite all the accolades, he remains deeply connected to his roots. He even launched Pizza Hub, a guide aimed at promoting the food and wine heritage of the Alto Casertano region in Campania.
His story has reached global audiences, including thanks to the Netflix docuseries Chef’s Table: Pizza, which dedicated an entire episode to him. Today, Franco Pepe is recognized not only as a master pizzaiolo, but as a true ambassador of Italian heritage. In the end, Franco’s strength lies in his deep respect for tradition, his constant drive to improve, and his unique ability to tell the story of Italy in every single slice of pizza. A wonderful example for anyone who believes that passion and dedication really can make a difference.
