Pepe in Grani is: pizza, research and hospitality.This is the phrase Franco Pepe uses to describe his pizzeria, a combination of tradition and innovation.Tradition...
Category - Chefs
Francesca Randò was born in Mammola on 04 November 1978. She decided to study tourism, as it was her passion, and she graduated as a tourism expert. She met her husband...
Michelina Fischetti is chef of the starred restaurant “Oasis Sapori Antichi” of the Fischetti family which, in 2023, won the green star, a recognition that...
The interview is focused on the character of Valentina Martone, the owner of the restaurant Megaron in Paternopoli, Avellino.Valentina with her restaurant tells a life...
In this interview we talked with Chef Francesco Capirchio, owner and chef of the restaurant Lo Stuzzichino, located in Campodimele, where we talked about the strong...
Interview to the restaurateur Angela Gargiulo who treats the Baccalà in various ways in her restaurant. Notions on the importance and history of this food and what she...
Maria Cacialli
Heart of Naples: The pizzaiola who carries on the ancient tradition of fried pizza
“Pizza chefs are not made, they are born this way”. These are the words of Maria Cacialli, born in 1969 and raised as a child on the counter of her father’s...
Enzo Coccia, born in 1962, decided since he was a child, to follow his father’s footsteps by pursuing the art of Neapolitan pizzajuolo. He took over the reins of...
Ciro Scognamillo, as known as Poppella, was born in Naples on January 7, 1975. Since he was a child he dedicated himself to the family business, the pasta factory, and...
Discovering the smells and flavours of the neapolitan tradition in the art of pizza with master Gennaro Luciano, owner of the Antica Pizzeria Port’Alba: almost 300...