Franco Pepe to release debut book sharing recipes and pizza philosophy
Italian pizzaiolo and founder of Pepe in Grani, Franco Pepe has announced the release of his first book this autumn, Franco Pepe: Pizza Chef. The publication, which is already available for pre-sale, compiles Pepe’s approach to pizza-making, his personal history and a selection of his most notable recipes. It will be produced by Phaidon and features photography by Brian McGinn and Adam Bricker.
Pepe, born in Campania, Italy, comes from a family of bakers and is dedicated to employing traditional techniques combined with innovative experimentation. Since opening Pepe in Grani in 2012 in Caiazzo, a small town north of Naples, he has attracted global attention. The pizzeria has been praised by critics, including the late Jonathan Gold, and was the first of its kind to feature in the World’s 50 Best Restaurants’ Discovery list.
The book is presented in six chapters and includes dozens of bespoke recipes. Among these are some of the chef’s signature pizzas, such as La Ritrovata (a tribute to his father’s marinara), Crisommola del Vesuvio (which features rare local apricots), Sensazione di Costiera (inspired by the flavours of the Amalfi Coast) and the Margherita Sbagliata (a reinterpretation of the classic margherita). The text is accompanied by 150 photographs and introductions that provide background on each dish.
Co-authored by Italian food expert Elisia Menduni, the book also explores the development of Pepe’s signature dough, including his research into ancient flour blends and natural fermentation. The restaurant’s menu sources ingredients from local producers across Italy – a practice that is reflected in the recipes presented in the book.
Pepe commented: “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. It has been truly moving to reflect once again on this experience. I dedicate all of this to my children: Stefano and Francesca.”
Food Desk
Franco Pepe: Pizza Chef is published by Phaidon at the hardback price of £34.95. It is released on 19th October 2025 and can be pre-ordered from the publisher’s website here. For further information about Franco Pepe and Pepe in Grani, visit the restaurant’s website here.
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