Pepe In Grani

We came here specifically to try Maestro Pepe's pizza. We were not disappointed. We both had the tasting menu and left more than satisfied as we got to try different starters and pizzas. The sweet pizza at the end was the icing on the cake - and the straccetti are easily one of the best things on the list. Everything and everyone were really nice so thank you so much for a lovely evening and well done and see you soon!

Came only for the pizza. Exceeded my already very high expectations. Every pizza was yet another favorite. If you have time to come here, definitely make the trip. You will not be disappointed. My personal favorite was the dessert pizza with orange preserve and dried black olive

One of, if not the best pizza crusts I've ever had. The Montanara blew my mind with how fluffy, yet perfectly crispy it was. We spent less than 55 euros for two people, which is much less than we would ever spend on food like this in Seattle.

Saw the documentary on Netflix and traveled across the world to try the world famous pizza. Absolutely worth the trip. The pizza cone with the melting cheese was priceless. The tasting menu requires having an empty stomach as the servings are quite huge! We ended up taking the dessert to go. We made the reservation 3 months in advance.

Incredible! Fabulous! What a true honor to eat here! We live in a world where eating has been damaged from all possible sides but Franco's place remains a refuge. A place like this always creates expectations and this time all were fulfilled. Most polite clockwork service, most refined truly tasty dishes and not to forget...affordable..which is so rare and is the way good food should be. Congratulations! Meeting Franco here who is a humble special person and was kind enough to offer our son his autograph was most rewarding! Thank you, hats off!

Absolutely Worth the Visit for the Most Delicious Starters and Pizza The fried cones Ciro and the fried sfogliatella are an absolute must-try—bursting with flavor and perfectly crispy. The pizzas are equally impressive: soft, fluffy, and full of taste. Be sure to book well in advance, as the restaurant is extremely popular and often has a long line, even with a reservation. While we did have to wait a bit to be served, the vibrant atmosphere and exceptional food made it more than worthwhile.

Delicious pizza with quality local ingredients. We had to book a long time in advance but it was worth the wait. We'll certainly be returning next time we're back in the region.

This restaurant had been on my list for quite some time, and I was excited to finally experience it. We opted for the medium tasting menu, which was truly delicious and lived up to the culinary reputation that precedes Pepe in Grani. The pizza sourdough in particular was perfect. However, I couldn’t help but feel let down by the service. Given the restaurant’s international acclaim and the fact that the small village of Caiazzo thrives largely due to the visitors drawn here, I had expected a more welcoming atmosphere. While the place clearly doesn’t aim to be pretentious or overly polished, the staff’s attitude came across as more than just the Italian nonchalance—it bordered on unfriendly. For example, plates were whisked away while one of us was still eating, and not once were we asked whether we had enjoyed the meal. The woman with dark hair and glasses, in particular, seemed to be having a very bad day—something she made no effort to conceal. Not a smile, not a kind word. There was literally no interaction throughout the entire evening. In the end, despite the effort it took to get here, we felt more like we were checking into a high-volume tourist stop than dining at one of Italy’s most celebrated pizzerias. Sadly, the magic we had hoped for was missing.

(21 October '25) Last night, I revelled in the simplicity of the Margherita DOP, designed by Franco Pepe – the dough was light, the tomato sauce was delicate, and the buffalo mozzarella was the perfect toothsome complement to the pie. All of it delicious, a joy to eat. Roberte didn't finish her pizza (a Capricciosa: San Marzano tomato, fiordilatte cheese, capers, Cetara anchovy fillets, mushrooms, prosciutto cotto, Paestum artichokes, mushrooms, Caiazzo olives, oregano, Evo oil) and we took the remaining half in a box to our room. Lunch today, I had an unheated slice. The ham and olive combined, the artichoke and capers teasing out the mushroom – these elements were deliberately chosen with great care and understanding. As I ate, I contemplated the view from our window: the clouds misting the mountains, the orchards below rich in orange, lemon, olive, and pomegranate. In the distance, an uninhibited woman's voice sang a simple melody with a haunting refrain that echoed through the narrow stone streets. I closed my eyes and commanded my brain to remember this moment. This sensory Italian moment... knowing full well that my memory, a spiteful tease, would never be a party to the task. On our walk this morning was a small sign that read simply, "VITA LENTA". In Caiazzo is there any other kind of life desirable?

Best pizza in naples and Franco Pepe is so sweet and kind. will never forget this meal. The basilico pizza a reverse engineered margeritha was exceptional. service was great. such a nice restaurant. all the staffed who served us were great. for me meeting the fabulous and great chef Franco Pepe was just the icing on the cake. I really understand why the restaurant is so popular and italians eat there not to mention the locals. that was my bucket list pizza and would love to come again.

The pizza itself is in fact world-class good, which is what you would expect from a restaurant with this reputation, but no more than that. Fried pizza and sandwitches were surprisingly good. Service was very fast. What makes this overall barely worth it for me is the 50 minute wait to get in despite a reservation, at 11 PM, which was almost ridiculous. Waiting this long only to be rushed in takes away a lot from the experience, so it might not be worth it unless you are local to Caiazzo.

The best pizza we have ever eaten. Our local friend booked it for us. There was next to no waiting after we arrived in time (something we were afraid of after reading some of the reviews) and before we were taken to the table. The menu is so broad and rich, rolled pizzas 😍 are a must try (both appetizers and desserts). Main pizza just killed it. My daughter called their signature margarita for the best in the world (she tasted quite a few many places), and I cannot disagree. Absolutely recommend it. A bit pricy but totally worth it! We will come back next year.

Recently, I visited one of the most famous pizzerias in the world, "Domenico," and my impressions were quite mixed. On one hand, the atmosphere of the place was pleasant, and the service was top-notch. I expected to enjoy delicious pizza with unique ingredients, and in this regard, the pizzeria did not disappoint. However, unfortunately, I wasn't lucky, and I seemed to have had a bit of food poisoning. This, of course, significantly tarnished my overall experience. I hope this was an isolated incident and that other guests won't face similar issues. Overall, I would recommend trying the pizza at "Pepe In Grani," but be cautious in your choice of dishes. And the desert was nice but extremely expensive

As part of our travel around Italy we decided we had to try Pepe's pizza and were not disappointed. The dough was light and fluffy with a crispy exterior. The fried pizzas were not greasy and all the ingredients tasted fresh. Try the Vesuvio apricot fried dessert pizza and of course not to be missed is the Margharita Spagliata pizza with it's delicious ricco tomato puree. As it happened we stayed nearby at La Sbecciatrice apartment in Villa Santa Croce owned by the farmer that produces the ricco tomato puree used at Pepe e Grani. All in all it was a great experience that we hope to repeat.

This pizzeria is top-notch of course we did the tasting with five pizzas and the fried pizza. It was pretty terrific and worth the drive. Frank Pepe is a wonderful chef and a super nice guy. He came around to every table to make sure everyone was doing good, Bravo!