cloud. Really good value. The pizza will seem a bit small to many (significantly smaller in diameter than the Neapolitan pizza, and visibly smaller than most modern pizzas), but for some mysterious reason it is still very satisfactory. 09 September, 2022. It has multiple eating areas, private dining rooms, spectacular views and. He allowshis dough to develop day by day, mixing the flour by hand, allowing time for proper levitation, and balancing the quantity of sourdough to beer yeasts on case by case basis. Registered Eataly.com users may modify their preferences on the page "MY ACCOUNT". "50 Top Pizza" reconfirms Pepe in Grani as the best pizza place in Italy and in the world For the second year in a row, the first on line guide to the best pizza places in the world "50 Top Pizza", crowns Franco Pepe [] Do you like it?0 11 June 2018 11 June 2018 "Alex French Guy Cooking", il blogger francese da Pepe in Grani A truly once in a lifetime experience.More, This was an evening of pizza pleasure. years. In the morning while we waited for our driver, Franco Pepe and his staff were already hrs at work. He was gracious enough to offer us coffee and show us the kitchen while we waited. Beginning today, preorders for Modernist Pizza are available directly through the new Modernist Cuisine Shop, online retailers including Amazon.com, Phaidon.com, Amazon.ca, Amazon.co.uk, Bol.com, and Booktopia.com . Iron, wood and stone just the used materials. The staff are polite, professional & magnanimous. He opened Thursday's class with three videos and a lecture on his philosophy of pizza-making, which. If ordering several for a table, the Margherita sbagliata is a cannot miss item: delicious in its simplicity. Logged. The VPN recipe shows 1.7 to 1.8kg 00 flour to 1L water. It's a deceptively simple pizza topped only with mozzarella before it goes in the oven. Gradually, as Franco grew up, his father taught him everything he knew about pizza-making, and the youngster was only too eager to learn more. 19. The pizza will seem a bit small to many (significantly smaller in diameter than the Neapolitan pizza, and visibly smaller than most modern pizzas), but for some mysterious reason it is still very satisfactory. Pepe is not some rustic pizzaiolo, but one of the new breed of Italian gastro-philosophers. Are you sure you want to delete this question? Sponsored by the Italy-America Chamber of Commerce West, Silverton and Gold introduced Franco Pepe, master pizzaiolo, in what was billed as an "Extraordinary Italian Pizza Day". Step 1: Dissolve the Yeast. Try more than one of the pizza cones -- they are delightful! Franco has been associated with Michelin star chefs and featured in Italy's famous gourmet magazine, Gambero Rosso along with many other accolades. With the growth in popularity of Pepe in Grani and, therefore, in demand, the almost obligatory next step would have been to give up the absence of mechanisation: not here. . Rustic Italian Pizza Dough Recipe. 2022 Cinemaholic Inc. All rights reserved. They also have lots of very creative pizzas with well thought out topping combos including their own fantastic version of four cheeses. My Home; Forum; Blog; . When Emeril gets his first taste of the finished pie straight from the oven, it's love at first bite. A few months ago in Hong Kong, a journalist asked me the fateful question: Will you ever make a pineapple pizza? And this, according to Franco Pepe, gave birth of a new heretical classic: pineapple pizza, the AnaNascosta (a word play with ananas, meaning pineapple, and nascosta which means hidden.) ,2022 ,4.0, Chris Bianco,Franco Pepe,Ann . The Margherita Sbagliata ("Mistaken Margherita" or "Margherita Done Wrong") is the signature pizza of Franco Pepe, the world's pre-eminent pizza chef. Great value for money, hope to return to try more unique and creative flavors. Smoked mozzarella cheese, meatballs, caramelized onions, arrabiata sauce, heirloom tomatoes . He is a contemporary artisan with a deep-rooted love for pizza. He comes from a line of expert bakers. JavaScript seems to be disabled in your browser. Powered by WordPress.com VIP. I had seen numerous documentaries about the man & legend where he comes across as modest and unaffected by his success. To top it all off we got to meet Franco Pepe himself and as it turns out hes a friendly as they come! Master pizzaiolo (pizza chef) Franco Pepe owns a restaurant in Caiazzo, north of . Now, is that it? The temperature should be between 98-105 degrees Fahrenheit. Everyone we encountered was friendly and helpful. Here are three previous publications to La mia pizza autentica: Il gusto di Igles by Igles Corelli (2015); Com' profondo il mare by Gianfranco Pascucci (2016); Questa terra la mia terra by Peppe Guida (2019). No reviews. Everything about our experience far exceeded our expectations. Combine the dry yeast with lukewarm water and mix it properly. The dough is amazing (the smell of the pizza pie hits you even before you get the smell of the ingredients on top), light and easy to digest. Reply #4 on: February 11, 2017, 11:35:49 AM . On the contrary, I wanted to take advantage of the freshness of pineapple by wrapping it in San Daniele prosciutto, exploiting its natural flavor and placing it inside a fried cone whose inside surface is whitened with 12 month-old Grana Padano DOP fondue all dusted with licorice powder. The pineapple is fresh, the Grana Padano is not simply grated but worked, like in a kitchen, the frying is light and not greasy, which is not a liability as often happens when oil is misused. Great wine choice. [1] [2] Contents 1 Frank Pepe 2 Restaurant history We ordered the cones and 3 pizzas along with some wine. Franco Pepe revolutionized what we thought pizza would be and he keeps on doing a great work at that. He is a contemporary artist with a long-standing love of pizza. Incidentally, Franco established his pizzeria, Pepe in Grani, just a few steps away from his grandfather's bakery in the Italian town of Caiazzo, and soon became quite popular in the area. Salto Pizzeria Napoletana. He gave us a private tour and is humble beyond words. Pizza Dough. For Italians Hawaiian pizza, a margherita with pineapple and ham, is a version of pizza that is too far removed from the original. Pepe is one of Italy's foremost experts on pizza making. Then, in tempore non suspecto, the intuition to network with producers, elevating an entire, unbelievably unknown, territory and its riches; the creation of a contemporary restaurant, where everything is studied in line with the creators ideas (the book title is the paper counterpart of the TV programme entitled La mia pizza un viaggio My pizza is a journey and refers to the Sala Authentica). Historically, a pizzaiolo had a humble role, but Franco Pepe has elevated the art of making pizza, and through innovation and research, helped to professionalize the industry. However, he loves to put his twist on traditional pizza recipes, which led to a massive increase in his popularity. Franco Pepe revolutionized what we thought pizza would be and he keeps on doing a great work at that. Born in the city of Caiazzo in western Italy to a family of bakers, he grew up watching his father work the dough and spent his time out in search for fresh ingredients. Over the years, Chef Franco has earned numerous accolades and awards for his incredible pizza, which is praised worldwide. And then there are the Contadi Castaldis wines, the excellence of Franciacorta, the land that hosted and still hosts Pepe's first major project outside Caiazzo: the pizzeria La Filiale inside L'Albereta Relais&Chateaux, which had Gualtiero Marchesi among its first protagonists. our reservation. Belonging to a long line of pizza chefs, Franco Pepe was introduced to the art of making pizza from quite a young age. In other words, Pepe is offering a luxury destination dining experience fit for a wedding as well as for people who love pizza. Historically, the first document to mention mozzarella from Aversa dates back to the early 15th century. He uses ingredients from local farms and suppliers - everything from the typical buffalo mozzarella and pork sausage to the unusual chickpeas and potatoes - to . Widely regarded as the best pizzaiolo in Italy, Franco Pepe is one of the foremost experts on pizza making. and gave us a recommendation for a little out-of-the-way place to eat dinner in Caserta, our next stop. Franco Pepe is a Well known Italian modern artisan with an age-old passion for pizza. The room was beautiful and modern. Nutritional yeast: all about the vegetable flavouring. Get updates about our stores, classes, events, and complimentary tastings. More information at http://www.ciaprochef.com/BPE/Chef Franco Pepe uses his training in haute cuisine to elevate the pizza at his restaurant, Pepe in Grani i. Once fully baked, the white pizza is finished with red dashes of tomato passata and green dots . We ordered the cones and 3 pizzas along with some wine. I authorize the processing of my personal data for communication or transfer to third parties. Pizza Hut. It was difficult to choose which pizzas to try because many of the toppings are so unique yet true tothe local and traditional flavors. Franco Pepe is a well-known modern Italian artist with a lifelong love of pizza. Ordered the Evoluzione menu (65) cuz i came all the way from Israel. The prices are comparable to every other pizzaria in Italy (8-12) but the wine prices are more expensive. I give my consent to the data treatment to receive e-mails from Gambero Rosso. A table for 8 persons, a workbench for the pizza chef and an oven. this is BY FAR the best experience we've ever received, the best pizza we ever ate, the most detailed thinking hosting experience. The dessert. Frank Pepe Pizzeria (est. From the beginnings to the birth of Pepe in Grani, from the Sala Authentica to new projects. Surrounded by a centuries-old park, among the vineyards of Franciacorta, L'Albereta stands on the Bellavista hill. outside for 10 minutes - even though we were the first of the evening. ), really everything :-) Chef Franco Pepe, owner of Pepe in Grani restaurant in Italy, won the 'Best Pizza Chef' award given by The Best Chef Awards. I.V. Olitalia Francos understanding, knowledge, and craftsmanship stem from his family of master bakers; thousands of times over, he has observed and learned from his grandfather and father, together with his brothers Antonio and Massimiliano. They also have lots of very creative pizzas with well thought out topping combos including their own fantastic version of four cheeses. To top it off Franco Pepe took the time to take a selfie with us in his kitchen. Zuppa Forte is a known specialty at Franco's Antica Osteria Pizzeria Pepe. Tripadvisor performs checks on reviews. Thatis what we tasted in the pizzas - a subtle & intelligent combination of flavors atop the best base I've ever tasted. Spend $179.00 more for free ground shipping to the contiguous 48 states. BY Administrator September 1, 2022 We will be sure that you're up-to-date on the world of high-quality food and drink. His work at Pepe in Grani has now be recognised recognised by the Best Chef Awards who awarded him with the Best Chef Pizza price at the 2021 Best Chef Awards that took place in Amsterdam earlier this week.. In fact, this was not Pepe's first time in LA. Who Is Chef Franco Pepe? He showcases this lifelong pursuit at his restaurant Pepe in Grani in Caiazzo, a town located about an hour northeast of Napoli. Stefano Ferrara Forni The pizzas were amazing and great to try recipes outside the norm. If you are visiting the area, this town with its old stone stairs and this delicious and exciting pizza restaurant are not to be missed! Many here use a hydration in the low 60%'s and there seems to be an interest in going to 70%. Each dish was better than the last! Thus, with fans curious about Chef Francos life, we decided to jump in and find out where he is now! We had a fantastic time visiting Pepe in Grani. Netflix Chef Franco Pepe's table cast is one of the best pizzaiolos in Italy. Opened in 1925, it is one of the oldest and best known pizzerias in the United States. He came to speak with us (thank goodness his friend spoke English and translated for us!) The plant adapts well to the low rainfall climate; moreover, the lava soil, enriched with minerals, also thanks to the constant supply of volcanic ash, produces a qualitatively superior seed, with a stronger flavour and bright green colour. Its chef, Franco Pepe, who cooked for years in his family's pizzeria a few hundred yards away before opening his own place, has been inching onto the international celebrity-chef circuit. Rather, the profession of pizza maker has been revolutionised through the creation, after a careful training, of a perfectly integrated team in order to have more than a single person. Heshowcases this lifelong pursuit at his restaurantPepe in Graniin Caiazzo, a town locatedabout an hour northeast of Napoli. A company specialising in oils and vinegars, it offers a wide range of products both for the retail distribution and the catering sector, where it is the market leader in Italy. There seem to be two hinges that govern the flow of the pages of La mia pizza autentica, the brand-new book by Franco Pepe, and not just the book but his entire working life: past and future. CiaoFlorentina. He is best known for his appearance on Eat the World with Emeril Lagasse. Alletterata & Marinara di Mastro Stefano. Toggle navigation. Double acidity, which invariably resulted in a weak taste and poor digestibility. A timeline in dynamic tension that unfolds masters and disciples, but also affections, since these figures coincide with each other in a pizza maker so atypical to become the exception to look at from five continents. The dessert. Now we're thrilled to share that Modernist Pizza will land on bookshelves October 5, 2021 and that you can preorder your copy now. E. Enjoy this masterclass by maestro Franco Pepe - one of the stars of Netflix 's new show, Chef's Table: Pizza - on how to make your own pizza at home. E' veramente assurdo. The fried pizza was topped with a simple sugo and the conciato romano. I authorize the processing of my personal data for communication or transfer to third parties by the Joint Controllers indicated in the privacy policy, belonging or not to Class Editori Publishing House, for marketing purposes by third parties belonging to the following product sectors: agriculture, insurance, banks, commerce, education, finance, industry, tourism, fashion, IT, legal/administrative, marketing, media and communication, public administration, real estate, healthcare. State of the art, inovation. A post shared by Franco Pepe (@francopepeingrani). A genuine ambience, "to discover myself, and the job that comes back to be the leading actor" DIFFERENT WAYS FOR BOOKING MICHELIN STARRED AUTHENTICA EVENT TO DEFINE 8 PERSONS MAX BOOK "STARRED" English Italiano (Italian) Franco Pepe is a living patron saint of pizza-making. One way ticket to Cortona and Manduria, Feast of the Immaculate Conception: tradition and menu of December 8th in Italy, Street food from around the world. The Neapolitan maestro comes to Hollywood. It was an evening I wont forget any time soon. Pepe, flanked by Naples-born pizza artisan Daniele Uditi and other pizza maestros from the Associazione Verace Pizza Napoletana, conducted a master class, and . During World War II, when the Germans carried out the brutal Caiazzo massacre, in 1943, killing 22 civilians, Pepe's grandfather, a breadmaker in the city, kept his oven . Learn more and get tickets. Receiving his award at The Best Chef Awards 2021 in Amsterdam, Pepe said, "Receiving this award is extremely important to me. Just come here. You must have JavaScript enabled in your browser to utilize the functionality of this website. The desert pizzas where my favourite! Chef Franco Pepe's "Margherita ha sbagliato" translates roughly to "Margherita made wrong" and represents his own twist on the traditional Margherita. In the morning while we waited for our driver, Franco Pepe and his staff were already hrs at work. Today, while pizza chefs are becoming the new stars, with nothing to envy to the most famous chefs, Franco Pepe claims for himself the role of craftsman and baker. Location & Hours Vico San Giovanni Battista 3 81013 Caiazzo Italy Get directions He came to speak with us (thank goodness his friend spoke English and translated for us!) I did some research. the local and traditional flavors. Try it, you wont regret it. And, Caiazzo is a lovely little Italian village! Read More: Where is Chef Yoshihiro Imai Now? LAlbereta - Relais & Chateaux The show takes the viewer on a worldwide tour that explores the best pizzerias and even explores the subtle differences between each style of pizza. We rank these hotels, restaurants, and attractions by balancing reviews from our members with how close they are to this location. Proxima Franco Pepe. One of Italy's preeminent pizzaioli, Franco Pepe is a modern artisan with an age-old passion for pizza. All ingredients are high quality: the tomato, the buffalo mozzarella, the cold cuts, the olive oil (you DO taste the olives, and thats just amazing! 2. Pizzeria I Masanielli di Francesco Martucci: Next level pizza - See 3,772 traveler reviews, 2,828 candid photos, and great deals for Caserta, Italy, at Tripadvisor. In fact, he revealed that he would follow his father around to gather ingredients and help him in the kitchen. Try it, you wont regret it. Pizza has unjustly earned a reputation as . Franco would get his ingredients from the local farmers, and within no time, people were lining up for a slice outside his pizzeria. An experience not to be missed by pizza lovers. The prices are comparable to every other pizzaria in Italy (8-12) but the wine prices are more expensive. After going back to Italy for a few years to fight in World War I, he returned to New Haven to work first in a pasta factory and then in a bakery on Wooster Street. No, its a reflection, its a symbol of a philosophy and of how we are currently working on pizzas with all kinds of ingredients.. Top quality milk, the cheesemakers craftsmanship in applying thousand-years-old rules and, above all, time. Save. Producing flour is more than just a job: it is making the raw material for the daily life of an entire country. Also theres only one ladies toilet in this large restaurant so there was also a queue for thisMore, I'll start off with the question many of you will have in mind: is it the best pizza in the world? The rest is done by a blend of three flours, specially designed by and for Franco Pepe with Molino Piantoni, and by masterly baking in the marvellous Neapolitan wood-fired oven by Stefano Ferrara Forni. Then the Pizza with smoked bacon that was sublime and tasted like a deep forest. A craftsman oriented towards innovation, continuous study, experimentation of doughs and bakings, of course, but . " He defines Franco Pepe 's pizza the best in the world so I decided to try it on my next trip to Italy. Interestingly, he did not like the traditional recipes that dictated most pizzerias in Italy. Note: your question will be posted publicly on the Questions & Answers page. Nothing was ever written down, no recipes or formulas were taught, and scales were used. Creating new memories is the theme of the 2019 edition of the Identit Golose congress, which this year uses a quote from the composer Gustav Mahler: Tradition is not the worship of ashes, but the preservation of fire. A tradition is nothing more than a successful innovation, and in an age of conflict and fear, of closure and boundaries, even the culinary world wants to remember that new things give life to innovation, to the future and with it to new dishes and new flavors. Grandfather Francesco and father Stefano: bakers, pizza makers, innkeepers; the future, with his son Stefano, a talented pizza maker who has already collected many awards. A company that represents the traditions, values and skills of people who have grown up breathing the air of the family mill. Franco's pizzeria is called Pepe in Grani and is tucked among the picturesque narrow streets of Caiazzo old town. No. Strongly recommended!More, The fried, stuffed cones (we tried the Ciro) are like nothing Ive ever tasted - lightly fried dough oozing with high quality cheese and toppings. Pulmone (beef lung) is part of the recipe but is difficult to procure . The Italian Mediterranean buffalofrom whose milk mozzarella is produced, is a native and unique bovine, as evidenced by the presence of a DNA that is different from that of any other kind of buffalo. Check out our experience at Pepe in Grani in our YouTube video. Contadi Castaldis tradition is dynamic, linked to its roots, lively and contemporary. We arrived on time but were kept waiting in a queueoutside for 10 minutes - even though we were the first of the evening. "You can not impose a single mechanical technique: you have to 'hear' what the dough will suggest, as it is ultimately alive," he says. Franco Pepe Italy He is a living patron saint of pizza-making. Details. Franco Pepe from Italy. Franco Pepe Pepe in Grani Not all pizzas are made equal, but those that grace Franco Pepe's pizza oven are the best in the world. Great investment has been made on ingredients sourcing, with products coming from Italy and that are very rare on the Chinese market (not only tomato, basil and anchovies, but also, for example, cured meats of Nero . He has even revived an ancient wheat not produced for 50. . eventually, it was the BEST service we ever received in Italy, and we live here for a fewyears. France: jambon beurre, crpes, croissants, All the Italian chocolate pralines you need to try at least once, My vegan pantry. (Roberto Salomone/The New York Times) Members of the pizza-making team in the kitchen at Concettina ai Tre Santi in Naples, Italy, in October 2022. We have read some reviews here mentioning that the service was bad, so we arrived with zero expectations towards the service, so we would not get disappointed. You'll notice bubbles and a layer of froth on the top. Large format, essential graphics, art photography: I segreti della cucina contemporanea is the Gambero Rosso publishers series created to tell great Italian chefs stories and cuisines , enclosed in books with a special slant, halfway between popular manual and collector's volume. As part of the "Extraordinary Italian Taste" campaign, the Italy-America Chamber of Commerce West invited artisan baker and pizza innovator Franco Pepe of Pepe in Grani to display his pizza-making skills. To get to Franco Pepe, you need to leave the beaten path of the usual pizza pilgrimages. Franco Pepe's pizza dough from Great Italian Chefs by Franco Pepe. Thanks to: Review. Because of this undisputed international renown, the book is available both in Italian and English. Who is Franco Pepe? Our first courses arrived with practically no waiting and from there on there was a nice flow in between the courses and what courses they were! If ordering several for a table, the Margherita sbagliata is a cannot miss item: delicious in its simplicity. Frank Pepe Pizzeria Napoletana, commonly known as Frank Pepe's or simply Pepe's ( / ppiz / ), is a popular pizza restaurant in the Wooster Square neighborhood of New Haven, Connecticut, at 163 Wooster Street. Gradually add another 300-to-350 grams (3 cups) flour with one hand while you mix in with the other hand. Actually, they think and write new dishes with the hope that they will become new collective memories, new traditions. The dough is amazing (the smell of the pizza pie hits you even before you get the smell of the ingredients on top), light and easy to digest. The profitable relationship with the latter, thanks to collaborations with the best professionals and Italian and international associations, and its market presence on all continents make it a reference point for consumers from different cultures. . I hate queuing - we are the paying customers and I feel this is disrespectful. Franco Pepe's pizza dough. My husband and I travel specifically to find Neapolitan pizza and this was the best we have ever had!! We got the chance to take pictures with him and got a signed menu to go..! Count me in! Known locally as Pepe's (pep-eez), it has its Original Location in the Wooster Square neighborhood of New Haven . Theyrejust there when you need them. Are you sure you want to delete this answer? I hate queuing - we are the paying customers and I feel this is disrespectful. Franco Pepe: his path and his pizza finally in a book by Gambero Rosso. We saw Mr. Pepe the next morning in the main square of Caiazzo and he remembered us. Add the sourdough starter. But its not getting a 5 because the entire experience wasnt great. Make reservations or be prepared to wait awhile for a table but rest assured that you wont be disappointed!! " in 4 reviews " which I believe was made with 4 kinds of reduced tomato. "Never use convection, because it dries the dough out and stops the leavening. Thoughtful and shy, Franco Pepe has managed to tell his story in this new book by Gambero Rosso publisher through the beautiful photos of Lido Vannucchi and the words of his lifelong friend, journalist Enrico Caracciolo. Strongly recommended! Place about 100 grams (just under 1 cup) flour in a large mixing bowl, add water and the salt and mix with your fingers to dissolve. Break the yeast with your fingers and add to the flour mixture. We saw Mr. Pepe the next morning in the main square of Caiazzo and he remembered us. He grew up in a bakery and he watched his father Stefano work with dough and he learned everything that he could from his father. The legacy of the past, as we were saying. A truly once in a lifetime experience. Creating new memories and can cook each pizza in less than two minutes. Furthermore, he put his own twist on traditional recipes, and people later mentioned that these errors made Francos pizza one of the best in the world. Franco Pepe, greatest Pizza chef ever, just opened a secret restaurant called "Authentica" within his existing restaurant "Pepe in Grani". He's got colleagues flocking to pay homage from the four corners of the world, countless awards, a steady line outside his restaurant, Pepe in Grani. Thank you, Franco Pepe. Franco Pepe's Pizza Dough Recipe. While it is exciting to witness how he runs his pizzeria, we would like to wish him the very best and hope he succeeds in all his future endeavors. And this, according to Franco Pepe, gave birth of a new "heretical" classic: pineapple pizza, the AnaNascosta (a word play with ananas, meaning pineapple, and nascosta which means hidden.) He was determined to use fresh ingredients, and sources mentioned that while the dough was always prepared by hand, he rarely wrote down measurements but knew when it was ready through touch. We were seated in a beautiful room at the time ofour reservation. Back in 2015, he delighted a small crowd with this demonstration at Chi Spacca. Chef Franco Pepe comes from a long line of pizza chefs and learned the ins and outs of the craft from his father. All ingredients are high quality: the tomato, the buffalo mozzarella, the cold cuts, the olive oil (you DO taste the olives, and thats just amazing! Along with the small, virtuous producers of this area, Pepe's pizzas also feature great Made in Italy flagships, such as Grana Padano. LUNCH RESERVATIONS AVAILABLE Saturday, April 21 & Sunday, April 22, Noon to 4pm Sounds delicious. So I discovered that the first pineapple pizza was baked in Canada in 1961, but the combinations were probably too risky: the pineapple was combined with tomato! The pizzeria is extremely centrally located and out of the usual old Naples circuit. The modern pizza we know today evolved from dishes created in Naples, Italy in the 18th and 19th Centuries. Above the pizzeria, Frank and Filomena resided in an apartment . Franco Pepe was in and out of the kitchen all the while we were there ensuring meticulous execution by his staff and enjoyment by his guests. IT IS INSANE that Pepe in Grani is ranked only in the fifth place of "best pizzeria in Italy". He is a living patron saint of pizza-making. The . At Pepe in Grani, his restaurant outside of Naples, every dough is kneaded by hand, every ingredient is sourced within 12 kilometers of the restaurant, and every effort is made to ensure that all components come together to form the . Pepe in Grani, Pizzeria - Caiazzo, Caserta A A pizza maker located in a small Italian country village (50 kilometers from Naples) and over 30 Italian and International chefs - like Nino di Costanzo (Dan Maison, Ischia) and Josean Alija ( Nerua Guggenheim, Bilbao) - will cook together in a series of dinners during 2020. 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