Pizzeria Mozza's Hot Chocolate Under Investigation

After receiving a formal complaint from the American Hot Chocolate Society, a federal investigation has been launched into the "hot chocolate" served at Pizzeria Mozza to determine if the fabled dessert is what it claims to be, or actually a chocolate sauce.

If the inquiry finds the dessert, which bills itself as "Cioccolato Calda", is, in fact,  a sauce, it could be stripped of its many awards, including Best Hot Chocolate in the World, as well as America's Most Titillating Hot Chocolate.  

"It's not fair to other hot chocolates to be compared to Mozza's, not only because it's so much better, but because it's not even the same thing," said Wilhelm Von Smithers of the Hot Chocolate Institute based in Vienna, Austria. 

The hot chocolate served at Pizzeria Mozza. is a turbocharged version of what chef Nancy Silverton learned to make more than 30 years ago in Paris at Angelina on the Rue Rivoli. Silverton, gracious in crediting the originals, said she's added spices and a marshmallow topping to the Angelina version. 

Some Pizzeria Mozza loyalists felt the federal probe was just another waste of taxpayer's money. It was unclear at press time wither the Trump Administration would continue to fund the investigation after they begin to rot in hell.

"Who cares what it is?" said Sarah Culberon, a princess from the Southside of Sierra Leone. "The main and only thing is that it is absolutely delicious."

Princess of Sierra Leone savors Hot Chocolate

The Subject of a federal probe

Camel Defies San Diego Zoo Ban, Reads "Southside"

Openly defying an official order that banned the crime novel "Southside" from the San Diego Zoo, Mongo the Camel read the crime thriller at the tourist attraction Wednesday while thousands of visitors tried in vain to get his attention. 

Zoo officials, who had banned the critically acclaimed novel Monday in an effort to keep humans from reading  it - and therefore ignoring the animals -  were dumbfounded by Mongo's blatant ignoring of zoo rules as well as his apparent fascination with the Michael Krikorian book, 

Sources within the zoo quoted Mongo, a Bactrian or "Two Hump" camel from the Gobi Desert in the  Southside of Mongolia, as saying "Southside was the best book I've read since "Life of Pi'". 

Christi Carreno, a zoo events organizer, said that while the ban is still officially in effect,  zoo officials would meet in an emergency session today to consider all possibilities. "We want what's best for the animals and if they want to read Southside, then maybe the ban will be lifted for them. But, not for humans."

A Cape Buffalo, speaking on the condition of anonymity, said "We're gonna read Southside. That's not the question. The question is are we going to read legally or illegally. Me, I don't give a damn. I'm just waiting on my copy from Amazon. You feel me?"

Mongo reads the Krikorian thriller

San Diego Zoo Officials Ban "Southside"

"I didn't come all the way from Sumatra to be ignored for Southside" - Anthony the Tiger. ..

...Claiming the new crime novel by Michael Krikorian was inciting "gross animal ignoring", San Diego Zoo officials took extraordinary measures Tuesday and banned the crime writer's critical acclaimed "Southside" from the beloved tourist attraction.

"Too many people were reading the book and just walking right by the rhinos, hippos, tigers and others beasts and that's not fair to the animals," said Zoo official Christi Carreno. "Southside will no longer be allowed in the zoo. And, no, this is not a form of censorship It's simply pro-animal feelings."

Hailed as the best novel ever about a crime reporter covering street gangs, "Southside" chronicles the exploits of fictional journalist Michael Lyons as he explores Los Angeles' roughest neighborhoods. The book began showing up at the world famous San Diego Zoo last week and immediately caused problems.

"I took a bath, shampooed my coat, even used that Paul Mitchell conditioner one of the zebras gave me, but so many visitors walked right by with their snout in that damn Southside book," said Fatbiscuit, a hippopotamus from the Eastside of Uganda.

But, it was an Indian rhinoceros who lead the movement to ban Krikorian's novel by starting a hunger strike this past weekend. The rhino, Calcutta Slim, said he would refrain from any tandoori-based snacks until the book was banned. Other animals quickly joined the hunger strike, including the lions who said they would not eat humans until Southside is banished.

Monday their demands were met.

(Humans will be rerouted around the lion's den for at least one week.)

Zoo visitor ignores Calcutta Slim

Pastry Chef Narvaez Gave Russians Budino Secrets

Renowned American pastry chef Dahlia Navaez was arrested Monday in San Diego after FBI agents discovered she had supplied the Russians with top secret Mozza recipes including  the classified caramel-to-butterscotch ratio on the restaurant's trademark budino.

Navarez is being held without bail at the brig of the USS Midway aircraft carrier which is docked less than half a mile from Pizzeria Mozza San Diego which is set to open today in Seaport Village.

"National security does not just involve guns and bombs, it entails butter and salt also, " said U.S. Attorney General Eric Holder.  "When a country has an advantage over an enemy, do not supply that enemy with  that advantage. But, that's what Narvaez has done. Allegedly."
Under the rules of the Geneva Convention's .Code of Prisoner Treatment, Narvaez was allowed to have one book. Without hesitation, Narvaez demanded - and received - the highly praised crime novel "Southside" by MIchael Krikorian .

Dahlia in the brig at the USS Midway

Fried Skrimps ( and some good Eggplant)

At Chengdu Taste, a Chinese restaurant in Alhambra, I joined a celebration for Laurie Ochoa's birthday the other evening.  As her husband was ordering all these spicy Schezuan dishes, I called out to the waiter, (with Laurie's assistance) "I'm gonna have some of them fried skrimps. That fried shrimp with eggs. Number 96." My frequent dining companion - and love of my life - Nancy Silverton turned to me, smiled and whispered "You're an idiot."

"Why? 'Cause i want some fried shrimp?  I don't want everything all super spicy." 

 "Fried shrimps? That's embarrassing. Plus, don't call them skrimps."

Ten minutes later, Schezuan peppercorn-dotted platters starting dropping on our 10-top like flyers announcing an upcoming bombing raid. Inundated we were. Tea cups were double-decked to make more room on the table that was transformed into a puzzle board  Hey, that duck'll fit there. There was some kind a chicken tidbits with more bones than a Stockholm porno convention. A plate of cold, sliced farm animal so strange that even our table's restaurant critic wasn't sure what it was. Some other plates, all mediocre to me.

Then came the sauteed eggplant with garlic sauce.  This was some good eggplant. I forgot how good eggplant could be.  I'm not saying you gotta drive out to Alhambra just for this eggplant, even if you're in nearby Temple City,  but, if you are at Chengdu, be sure to order it. Number 46, $7.99..    

(Getting back to Temple City for a moment, If anyone knows how many temples there are in that city, let me know. Ralph Waxman, the dean of servers at Mozza, suggested that there were at least twice the number of temples as there are people in Temple City.} 

About 45 seconds after the eggplant made a splash. here comes lamb toothpicks, extremely tasty cumin-coated lamb pieces about the size of a individual Rollo.  I had at least 15 of them, roughly a shoulder chop worth. 

Then came those fried shrimp with eggs. Before it even landed, Nancy was praising the dish, complementing the visual fluffiness of the scrambled eggs and the plumpness of the non-batter sauteed shrimp like she had ordered the dish.  

The shrimp and eggs, the eggplant, those lamb toothpicks. So good I whispered to Nancy, only semi-joshing, that this was "the second best Chinese restaurant in America.." 

Five seconds later, not even. Nancy announced to the table that "This place ( we didn't know the name of it at that point. Like, "Where are we?" ) is the greatest Chinese restaurant in the world."  The woman is constantly stealing key lines from me, then modifying slightly as to claim her own. 

A fish that looked like it had curly fries sticking out his ass made quite a splash. Jonathan Gold wrote masterly about it a few days ago here. http://www.latimes.com/food/dailydish/la-dd-sichuan-lion-fish-chengdu-taste-20131021,0,7720564.story#axzz2iYcRj3UL

Birthday lady Laurie had a fish soup with a jar full of Schezuan peppercorns that made me mouth mini-vibrate like there was a frigate's fog horn going off near my molars.  

Chenku is now my new favorite Chinese restaurant in town, not that I know much about the subject.. But, it must be a slew of others' top pick, too. When we walked out the sidewalk, the scene reminded me of a Saturday night outside Pizzeria Mozza. or even a night outside Pepe in Grani in Campania. ( http://krikorianwrites.com/blog/2013/9/2/the-worlds-second-best-pizza ) A couple dozen people, waiting easy to get in, knowing something good would soon be dropping on their table.

As we sped on to the Long Beach Freeway from Valley Boulevard, passing my Cal State L.A.  alma mater, I said to Nancy "Those shrimp and eggs were good, right?"

"Delicious." 

"So you still think i'm an idiot?" 

"Sometimes. But, maybe not tonight." 

Chengdu Taste is 828 W. Valley Boulevard, Alhambra. Open 7 days 11:00 a.m. to Midnight. (626) 588-2284.    

Waiting easy on Valley Boulevard

Peppercorn fish soup

Lion Fish .wanna be. 

Wild Celebration in Panzano At Butcher Dario Cecchini’s Wife Kim's Birthday Party Leaves Several Injured

Sept, 29, 2013 A.D.

At least 14 people were wounded by falling bullets Saturday in Tuscany after rambunctious revelers fired their AK-47s skyward in a wild celebration for the birthday of Kimberly Wicks,  aka "The Grace Kelly of Panzano" , aka "Killa Kim".  None of injuries were life threatening, though many reported a strange, even-more-intense-than-usual craving for "Burro di Chianti" aka lardo.

Officials estimated  up to six million people converged on the Chianti countryside to get a chance to met Kim and Dario Cechini, a butcher much better known as "Kim's Husband."  In downtown Panzano itself, where the couple are often found working, drinking and generally having a wonderful life, the mood was that of a liberated village.

Cleaning crews from around Europe and the Middle East were still being deployed in Tuscany late Sunday following a massive and wild celebration

Wicks, whose official title is Head Dishwasher at Antica Macelleria Cecchini, is widely considered to be the First Lady of Panzano. She first came to Italy in the 1990s, hoping to escape a life of crime in California where she hung out with the like of Big Evil, and Big Mike, both of the infamous MAKMAK47 Revolutionary Brigade. It was in California where she earned the nickname Killa Kim", as well as her other Nom de Guerre "The Blonde Widow" after her first nine husbands died mysteriously.  

Her tenth  husband, Dario "the Butcher", seems to be having the time of his life. As a gift to his beloved wife, Dario presented Kim with a 2,337 year-old-tin of Ancho;vies, originally given to Alexander the Great for conquering Panzano in 324 b.c..

 Alexander had stashed the tin with orders not to open until "Another extraordinary event occurs in, in, where are we again? India? Persia? Tyre? Oh, yeah, Panzano" 

Legendary tin once presented to Alexander

Bread and pastry man delivers

Throngs crowd Panzano Streets to get near Kim Wicks

SOUP OF THE SUMMER NOMINATIONS ANNOUNCED

Tre Zuppe of Summer MMXIII 

Sept, 22, 2013

Me, I'm a guy who savors a really good soup, yet I will quickly push aside a faulty soup and wonder "Why the hell did I order soup?" On these bad or even so-so soup occasions you can safely wager my frequent dining companion Nancy Silverton will say "That's what you get for ordering soup." . 

On this, the first day of Autumn,  I look back on our Summer Italy MMXIII, and recall three soups so good they were nominated for the Soup of the Summer award. (The winner will be announced at the Waldorf Astoria in East St. Louis, Illinois later this year.)

The first outstanding soup  was at one of my favorite less-than-two-hours from Panicale restaurants, Locanda Del Glicine, (http://www.cantinapievevecchia.com/locanda/ristorante/)  in the midieval town of Campagnatico.  That's in kinda south Tuscany, about 20 miles from the Tyrrhenian Sea, a clique of the Mediterranean.   

Last year I had the Soup of the Year winner here, a gazpacho. But, at this lunch the manager said the garden tomatoes were not quite ready.  Though disappointed, I could appreciate that. 

So instead i had the soup they did offer that mid-July lunch, a cream of zucchini with a icy sorbet of ricotta plunked in the middle. Try telling the homies you had a soup with cheese sherbert on it. Anyway, it was excellent.  Not the level of last year's storied gazpacho. but good enough to get in a 2013 SOS competition. 

The second nominated soup was  in Florence at Cibreo Trattoria. Here, at the little sister to one of Florence's premiere dining establishments. Cibreo Ristorante, I had a porcini soup that was thick and very accurately named. This soup, every bite, or I guess, what, you don't bite a soup, every spoonful. slurp, swallow. this soup was yelling "I'm a porcini! I am porcini!. Don't for a minute even think I'm a goddamn button mushroom." Soup was rich.   

The third finalists was in Citta Del Pieve, a hilltop town around 30 minutes from Panicale. Here our friend Alan Mori, aka "A", aka "Jack Reacher", told us about Bistrot del Duca..  (https://www.facebook.com/pages/Bistrot-del-duca/176113152403336#!/pages/Bistrot-del-duca/176113152403336)

When Christian, the chef/owner recited the menu and said "cold cucumber soup", I was there.  This soup  was the cool essence of one of my favorite vegetables, a vegetable so breezy that calling it a vegetable don't even seem right. I can see the cucumber from this Bistrot Del Duca garden complaining about even being planted in the vegetable section.  Like "Put me over by the fruits or, better yet. stick me in there with my ice cream boys."    

A cucumber soup is supposed to be refreshing so there's pressure on a chef to make it extra refreshing. Chef Christian's soup came through. 

Here's the soups ( zuppe) from Glicine and Duca. (Nancy's phone has the porcini soup and she's somewhere over Tennessee now.)

Zucchini soup at Locanda del Glicine in the Maremma

Cucumber soup from Bistrot Del Duca in Citta Del Pieve.

The Linguini That Saved Naples

"Where are you staying in Naples?" asked the concierge of La Scalinatella, our quarters for a rich August week in Capri where a lone piece of sidewalk trash would elicit stares.

The Una Napoli Hotel, I told her. Near the main train station. If I had said "The Motel Five on the Southside of Aleppo, Syria" no greater look of alarm would have resulted. "It's far too dangerous," MIss Concierge warned. 

Nancy was just about to have her cancel our 70 euro-a-night pad for a 250 euro recommendation when I pulled her aside. "She lives in Capri. Her version of dangerous and mine, even yours, is, ya know, different."

So we stayed at the Una Napoli.  It was good enough for our 20 hours in Naples, though I could see the Capri point of view.  The blocks surrounding the hotel were kinda grimy. But, soon after we started our all-day stroll through the city, it became apparent those blocks near the hotel were not seldom seen in old Napoli. They were typical.  

"This whole city needs to be dragged through a car wash," I told Nancy as we walked for kilometers, nearly every wall here in need of a deep mortar cleansing and hi-pressure rinse. I have never seen a more graffiti-splattered city. Every single church. even their Duomo, was spray-painted. 

It was my kind of town. 

But, not our kind of day. Don't go to Naples on a Monday in mid-August. I had printed out a "36 Hours in Naples" from a January, 2013  New York Times article ( http://travel.nytimes.com/2013/01/13/travel/36-hours-in-naples-italy.html?pagewanted=all ) and, along with some Faith Willinger recommendations, we had places to check. They were all closed.  

Except for Da Dora Ristorante. (http://www.ristorantedadora.com/)  But, our reservation there was not 'til 9 p.m..   

So, for hours we walked. Four hours plus we walked.  It was hot, too, about 93 or so. We strolled the nearly deserted waterfront streets Via Caracciolo and Via Partenope and had warm, offensive red wine that even Nancy Silverton couldn't and wouldn't drink. We ambled through Chiaia, the area the NY Times proclaimed the "city's prime night life zone", studded with boutiques, art galleries and wine bars. That Southside of Aleppo would have been livelier

So, we stepped early to Da Dora, a mom and pop seafood restaurant on a narrow residential street lined with folding chairs occupied by middle-aged men and women fanning themselves, old teenage girls bouncing babies, and an Andy Garcia "Godfather III" character look-a-like who had a Che Guevara tattoo on his right forearm. Che and his neighbors eyed us without welcome.   

At Da Dora,  we were told "come back at eight."  We debated to cancel and head back to the Una Napoli.  No. At least Da Dora was open. We .walked around these drab blocks for another hour.  "If there's a murder in this neighborhood tonight," Nancy said, "And the police come around asking these people if they saw any unusual people..."   I laughed. She didn't.

*** 

The English-speaking waiter Antonio, who, (according to a Chowhound post by "Indy 67"  I read two days ago ) is "famous for his knowledge of state capitals," took our order. Linguini with seafood for me,  a shellfish platter for her and a fish soup for two.   

After finding out we were from Los Angeles, Antonio wasted no time, asking me if I knew the capital of California.  Before I responded, he said "Sacramento."  Soon we were tossing states back and forth. I know my capitals quite well, but when he said "Kentucky",  I had no idea. Even now, now that I know it's Frankfurt, it still doesn't sound right.  Tony's gloat didn't last long as i got him wiith Montana ( Helena) and South Dakota, ( Pierre).  Mess with me on some U.S. capitals. Italian, please.

Soon, he put the linguini with seafood down. One bite, that's all it took for me to know this was something extraordinary. One bite to make me close my eyes and savor.  One bite to know we had been so right to wait.  

The pasta was cooked to the right second. The sauce, to call this a "Tomato Sauce" would be like calling Sandy Koufax “a pitcher”. The assortment of seafood - lobster, shrimp, squid, mussels, clams - was so fresh it seemed like you could hear them talking to each other about what it was like to get captured earlier that day in Naples Bay. (Ok, Mike, back off. That's enough, Just admit here you're not a food writer.)  

I'm not a food writer. Clearly . But, that linguini was so damn delicious. it was one of those dishes that, as it began to become clear that it would soon be gone, I slowed my savour down considerably.  

Nancy's dish and the fish soup we split were both superb. But, that linguini. I'd go back to Naples on a Monday in August just to have that linguini again. 

###### 

(WARNING : Read further at own peril.) 

Advanced technology reached extraordinary levels during my stay in Naples when the NSA was able to decipher a highly encrypted conversation between the various shellfish on the plate of the above-described linguini. 

The conversation:

Clam on the pasta - What you doin' here, Red?

Lobster - You believe this shit? I was chilling in the Bay, taking it in, and all a sudden, Swosh. I'm in a goddamn net. 

Large Shrimp - Me 'n my boys, too. Fuck it, Was bound to happen. 'Least i ended up at Da Dora. Heard some my homies got froze to death and shipped out to Dubai.

Lobster -  I know what you mean. They boiled the shit out my cousin in China somewhere.

Shrimp - Yeah. You gotta go, might as well be to Da Dora.

Clam - And check it. That's Nancy Silverton eating with this guy.

Shrimp - She's having some assorted. 

Lobster -  I'd like to "Therma" her-"door", You feel me?

Shrimp - Indeed.  I go " Jumbo" on her. 

Clam  - Incoming!! 

(Much static is heard on the leaked NSA recording. The all is quiet, except a human saying "Damn, that was good.") 

The LInguini that saved Naples

Che in Naples

Da Dora's fish soup 

Dora and her husband

The waiter who knows the capitals

The MENU of the World's Second Best PIzzeria

PEPE IN GRANI

This is the menu of Pepe in Grani, my second favorite pizzeria in the world This is rationally explained in a previous official document first released here and read by more than 45 people and later, thanks to a tweet by Ruth Reichl, (@ruthreichl) by over 1,000.  Franco Pepe sent this menu to Krikorian Writes and urged Pepe in Grani loyalists to join his facebook page which is https://www.facebook.com/pepeingrani

Pepe in Grani is located in the town of Caiazzo roughly 50 kilometers north of Naples and 150 kilometers south of Rome. 

Vico S. Giovanni Battista, 3, 81013 Caiazzo, 

 +39 0823 862718

Classic pizzas

 La pizza a libretto €1,50 

 smaller size pizza with tomato sauce, garlic, oregano and evo oil caiazzana variety 

Schiacciata €2,50 

salt, oregano, evo oil caiazzana variety 

Margherita €3,90 

tomato sauce, fiordilatte, evo oil caiazzana variety 

Marinara classica €3,00 

tomato sauce, oregano, garlic, evo oil caiazzana variety 

La Boscaiola €6,00 

tomato sauce, fiordilatte, mushrooms, speck, oregano 

Ai porcini €6,00 

fiordilatte, porcini mushrooms, oregano 

La Piccante €5,00 

fiordilatte, tomato sauce, spicy salami, oregano 

Al pomodorino fresco €5,50 

fiordilatte, cherry tomatoes, basil, evo oil caiazzana variety 

Calzone classico €6,00 

fiordilatte, tomato sauce, cooked ham 

The original

 Marinara di mastro Stefano €4,00 

the classic + anchovies and capers   

Pdo Margherita €6,50 

S.Marzano Pdo tomato sauce, Pdo buffalo mozzarella, evo oil caiazzana variety 

L’Alifana €6,50 

fiordilatte, scamorza cheese, Alife onions, bacon, oregano 

La Pinsa conciata del ‘500 (mastunicola) €7,00 

nero casertano lard, pepper, Alto Casertano oregano, basil, conciato romano (Alto Casertano pecorino cheese), on demand, Cilento figs jam 

La Riccia Nero ripiegata €8,00 

fiordilatte, smoked scamorza cheese, nero casertano sausage, curly endive, oregano 

La nero casertano €8,50 

tomato sauce, fiordilatte, smoked scamorza cheese, nero casertano sausage, oregano, evo oil caiazzana variety 

Il sole nel piatto €9,00   (ORDER THIS )

Pdo buffalo mozzarella, Pdo Vesuvius’ piennolo tomato, Cetara anchovies, caiazzane olives, Alto Casertano oregano 

Il piennolo €7,50 

Pdo buffalo mozzarella, Pdo Vesuvius’ piennolo tomato, basil, evo oil caiazzana variety 

L’orto del giorno €6,50 

 fiordilatte, seasonal vegetables 

Ai sapori del Cilento €9,00 

Pdo buffalo mozzarella, ricotta from Paestum and Cilento Pgi artichoke 

La ceci delle colline caiatine (subject to availability) €9,00 

fiordilatte, Caiazzo hills chickpeas, loin of nero casertano, curly endive, garlic, evo oil caiazzana variety 

Aglio, olio e peperoncino €6,00 

garlic, Cetara anchovies, chili pepper, parsley, nero casertano lard, Alto Casertano oregano, evo oil caiazzana variety 

Calzone con scarola riccia €8,00 

curly endive, Cetara anchovies, capers, caiazzane olives, evo oil caiazzana variety 

4 stagioni €7,00 

tomato sauce, fiordilatte, carciofi, mushrooms, capers, anchovies, olives, cooked ham 

Capricciosa €6,50 

tomato sauce, fiordilatte, capers, anchovies, baby artichokes, caiazzane olives 

Ai Formaggi €6,00 

fiordilatte, scamorza cheese, pecorino cheese, grana, oregano 

Con patate lesse e condite €5,00 

fiordilatte, potato with evo oil caiazzana variety, oregano and garlic 

Calzone de “Il Casolare” €8,50 

Pdo buffalo mozzarella, ricotta, scamorza cheese, nero casertano sausage, spot of tomato sauce 

Schiacciata gustosa €7,00 

fiordilatte, scamorza cheese, porchetta (italian roasted pork), arugula, oregano 

Schiacciata fresca €7,00 

fresh tomato sauce, pecorino cheese, raw ham, arugola 

Fried pizzas 

Calzone €4.00 

ricotta cheese, smoked scamorza cheese, salami, pepper 

Montanara €4,00 

tomato sauce, oregano, capers 

Tasting menu

 (we recommend a minimum of 3/4 people) 

1] Pdo Margherita, Marinara, Calzone con scarola riccia, La nero casertano, La pinsa conciata del 500. €42,00 

2] Pizza fritta, Il Piennolo, Calzone con scarola riccia, Calzone de “Il Casolare”, La pinsa conciata del ‘500. €46,00 

3] Pdo Margherita, Il sole nel piatto, La riccia nero ripiegata, La cilentana, La pinsa conciata del ‘500. €50,00 

Pizzas are served in succession and divided by the number of diners to taste the quality without overlapping the flavors. For this reason, the tasting option provides a slight increase in price compared to the sum of the individual pizzas, due to the greater time of occupation of the table. Equivalent service mode, will be considered tasting menu. 

Appetizers 

Bruschetta €1,50 

fresh tomato, oregano, garlic, evo oil caiazzana variety 

Tagliere del territorio €10,00 

culatello from Matese or local ham, sausage, sun-dried tomatoes, Alto Casertano cheese, caiazzane olives 

Potato croquettes (3 pcs, homemade)  €3,00 

Typical dishes

 (based on day availability) 

Soffritto (chilli steamed pork offal) 

Pancotto (bread, ham and vegetable soup) 

Baccalà (fried cod) 

Dessert

 Homemade or artisan pastry €3,00 

“Nonna Amelia” biscuits, 1 portion (3 pcs) €3,00 

with Pallagrello wine, olive oil caiazzana variety 

and hazelnuts

Also from the menu : 

Pepe in Grani is a project of Franco Pepe. It’s the place in which the experience of three generations of masters of the bakery converge and where Franco practices its desire of experimentation. Pizza, research and hospitality are the three point of reference of the whole structure, which is meant to be a window on the territory, on the gastronomic tradition and the virtuous producers of Alto Casertano area. 

The dough is made exclusively by hands and it’s worked in the cupboard of wood, without the use of mixers or electricity and is left to rise naturally to ambient temperature.

The products present in this menu are researched and personally selected by Franco and served following the seasons, as well as its pizzas and its fillings. 

A homage to Franco Pepe's country .