In the world of culinary craftsmanship, pizza serves as a humble yet versatile canvas. At its core, it's a simple combination of ingredients, yet the possibilities are endless. Each slice tells a story, reflecting the passion and expertise of its maker. From the crisp, charred crust to the soft, melted mozzarella, every ingredient invites a sensory experience. Whether it's a traditional Neapolitan or a contemporary twist, pizza creates moments of connection, offering a glimpse into cherished memories and Italian traditions lovingly handed down through generations.

A culinary heir to a storied Neapolitan breadmaking legacy, Chef Franco Pepe leads Pepe in Grani, a pizzeria renowned for its consistently acclaimed pizza. As the third generation of the Pepe family, stories of Chef Pepe's mastery of dough and toppings have quickly travelled across the globe to earn him international acclaim and a reputation as one of the world's foremost pizza artisans.

With a deep connection to his native Naples and a profound appreciation for Capri's unique terroir, Chef Franco Pepe brings a new depth to traditional Neapolitan cuisine at a-Ma-Re Capri. His commitment to using only the freshest, locally sourced ingredients infuses every dish with the vibrant essence of Capri, creating an authentic culinary experience that truly reflects the island’s timeless allure. 

What most excites you about the island of Capri?

What excites me most about Capri, beyond its iconic landmarks like the Faraglioni, the Blue Grotto, and the Piazzetta, is the island’s ability to consistently welcome a discerning, high-profile clientele year after year. Capri has preserved its reputation as a destination for the elite, drawing a loyal following of visitors who are captivated by its charm and choose to return time and again.

How has the island inspired your culinary approach?

During my time in Capri, I had the privilege of participating in several notable events, particularly those that highlighted pizza as a reflection of the island’s identity. It was during these events that I recognised a gap—a need for innovation in the traditional Neapolitan pizza. I often wondered whether introducing my unique take on this beloved dish would resonate with Capri’s audience. Then, by chance, the opportunity with Jumeirah Capri Palace arose. I accepted it as both a great honour and an exciting challenge. Capri is a distinctive destination with a discerning clientele, and presenting such a beloved dish, reimagined through my personal interpretation, allowed me to test whether it could truly resonate.

Can you tell us how you curated the menu for a-Ma-Re Capri - did you incorporate any entirely new creations alongside your signature pizzas?

I curated my selection of pizzas to harmonise with the local cuisine, ensuring we offered more than just a typical pizzeria experience. My aim was to create a culinary dialogue with the dishes of Chef Migliaccio, Salvatore Elefante, and Chef Anna Vichi. Although the menu was limited to 12 recipes, I focused on bringing my signature pizzas, featuring both fried and baked doughs with a mix of sweet and savoury toppings. The goal was to offer the most popular pizzas while complementing the chefs' preferred flavours. Together, we crafted two special pizzas, "Amare" and "Il Professore," which reflect the essence of Capri, blending the flavours of the sea and the inland. Through the chefs' creativity and my dough, we brought to life two unique recipes that capture the spirit of the island.

Did you incorporate any local Caprese flavours or techniques into the menu at a-Ma-Re Capri?

Yes, the most distinctive pizza is undoubtedly "Amare," where my dough is presented in two variations. In the first, during baking, the dough serves as a canvas for the creative ingredients envisioned by the local chefs. In the second, after baking, the dough transforms into a toasted, crunchy bread, infused with the island’s signature flavours. These include elements from the sea, such as clams, and local aromas like citrus, evoking the magic of Capri, reminiscent of the Blue Grotto.

How did you achieve your ideal pizza at a-Ma-Re Capri?

The restaurant's well-equipped kitchen enables me to focus on the dough and its preservation while fostering creativity among the chefs, particularly during the preparation of fried pizza, which is made directly in the kitchen. We have also introduced a state-of-the-art “open-mouth” electric pizza oven. Unlike the traditional “closed-mouth” electric ovens, this oven replicates the authentic cooking style of a wood-fired oven, delivering the same exceptional results.

Your pizzas are known for both their reverence for tradition and innovative touches. How do you strike this balance at a-Ma-Re Capri?

My pizzas convey a clear message: honour tradition while allowing it to evolve through innovative techniques, applying the fundamental principles of good cooking to the art of pizza-making. The balance found in "Amare Capri" stems from this approach. How was this balance achieved? Through my passion for exchanging ideas with fellow professionals. It was easy to spark a shared enthusiasm with Chef Migliaccio, Chef Elefante, and Chef Vichi. Our collaboration in the kitchen, from sourcing raw ingredients to their transformation, resulted in a seamless harmony between tradition and innovation.

What is your favourite dish on the menu, and why?

The menu represents a synthesis of my pizza offerings and the chefs' cuisine. If I had to choose a dish that embodies this fusion, it would be "Amare". This pizza welcomes the chefs' creativity, combining the flavours of the sea and the citrus fruits of Capri. I feel a deep connection to "Amare" as it represents an equal balance—50% of my vision and 50% of the essence of Jumeirah Capri Palace.

Which is your favourite table at a-Ma-Re Capri?

One of the most evocative places is definitely the table located along the wall that overlooks the sea and the Blue Grotto.

What kind of dining experience do you hope guests have at a-Ma-Re Capri?

When I am there, I love watching families and couples who take full advantage of the diverse offerings. It’s always a pleasure to see them begin their meal with an entrée or appetiser from the chef and then finish with one of my pizzas, or pair one of my pizzas with a traditional dish crafted by Chef Anna Vichi. This combination was thoughtfully designed to provide our guests with a complete and harmonious dining experience.

Experience the culinary artistry of Chef Franco Pepe through the menu at a-Ma-Re Capri, where his passion for pizza and dedication to innovation are exemplified. Book your table and taste the flavours of Capri, reimagined.