Where does great pizza actually begin? In the fields, the dairies, the stories, the hands. This journey through Campania—inspired by the new book Franco Pepe: Pizza Chef, published by Phaidon—travels from the inland hills of Caiazzo to the cliffs and citrus groves of the Sorrento peninsula, under the guidance of the most influential pizzaiolo of his generation.
Along the way, we’ll meet the artisans whose work forms the real backbone of Italian cuisine: the casari shaping bufala mozzarella at dawn, the farmers reviving ancient pomodoro riccio tomatoes, the anchovy masters of Cetara, the lemon growers of Massa Lubrense, and the millers and oilmakers who keep Campania’s traditions alive (also: the creators of the book). This is a week of learning, tasting, and deepening our sense of place, culminating with a private pizza lesson and tasting menu inside the sanctum of Pepe in Grani. Light activity level. Dairy-centric itinerary.
