Venice opens its doors to signature pizza. the Bar Gabbiano, the famous one bar of the Belmond Hotel in Venice, hotel of the jet set, of internationally renowned artists, directors, writers and singers, which has linked its name to the Bellini, will become a sanctuary of gourmet pizza at lunchtime. Indeed it arrives Frank Pepe, the grand master of Pizza by “Pepe in grains” in Caiazzo (CE) ranked first in all the pizza competitions held every year in Italy. For Pepe this is a new experience he will work in unity of purpose with Richard Canella, starred chef of the hotel restaurant.
New pizzas will emerge from the Pepe-Cannella duo that will make a clear reference to local products that will enhance local gastronomic excellence such as the one with artichoke crudités, white Bassano asparagus, creamed cod with a twist of spices, including Venetian curry, Madagascar and licorice powder. In particular, for the occasion Pepe created the Cipriani Pizza based on beef carpaccio with Cipriani sauce, buffalo mozzarella, pink pepper oil and caviar.
Unmissable are Pepe's great classics such as La Wrong daisy, with buffalo mozzarella Campana Dop, raw tomato puree and basil reduction, The Scarpetta, with Bufala Campana Dop mozzarella, Grana Padano Dop 12 months fondue, tomato compote, freeze-dried basil and Grana Padano Dop 24 months flakes, and the Found, with San Marzano DOP tomato purée, Piennolo del Vesuvio DOP, dehydrated capers, black Caiazzana olive powder, Cetara anchovy fillets, garlic oil, fried basil.
Franco Pepe's Cipriani pizza is a tribute to the famous caviar-based hotel
“I have always said no to big cities – says the pizza chef from Caiazzo -. But Venice is different, it has its own charm. Furthermore, it is linked to a very important personal memory for me: in fact, my parents made their honeymoon here. I grew up with that image of them embracing in Piazza San Marco. Bring mine pizza at Cipriani, A Belmond Hotel is like paying homage to their love».
«I didn't know Franco Pepe in person but by reputation – he says Richard Canella – and I must say that we hit it off right away. A month was enough for us to align ourselves on everything and, above all, to give identity to the menu, so that, in addition to Franco's famous pizzas, there were also proposals connected with the lagoon and the history of the hotel. Some pizzas will change often, the seasonal ones in the first place: the Sant'Erasmo, in fact, after two weeks and will leave the menu, there will be surprises».
“I am happy to welcome Cipriani – he comments Marco Novella, Managing Director – an authentic master like Franco Pepe who has been able to enhance a symbol of the Italian tradition with a unique vision, between unparalleled quality and constantly evolving creativity. His success all over the world makes us proud and I hope that the meeting of these two talents will make Cipriani even more a distinctive place of high gastronomic culture ”,
Frank Pepe first Italian pizza maker appointed Knight of Merit of the Italian Republic, he represents the third generation of a family of bakers, an activity that was started by his grandfather in 1938, in Caiazzo and has never stopped since.
