Pepe in Grani, situated 50km north of Naples, broke onto the scene as the world's best pizzeria in 2012 / 2013. Franco Pepe, the master pizzaiolo, combines superior baking skills with a hyper-local approach to sourcing ingredients. He even tracked down lost seeds to resuscitate both local wheat and tomato varietals that had been lost in the past. Together with the province being the global source for Mozzarella di Bufala and a local olive oil mill, Franco managed to create a sourcing program with-in 5 sq kilometres of his lovely old building in the centre of Caiazzo. Today he keeps moving forward with this delicious creation called a "Ciro" which is made with a thin "pizza cone" filled with 12 month aged padano grana "cream", arugula pesto and local "Caiazzana" olive oil. His new tasting menu moves beyond "just pizza" and deserves to be awarded a Michelin star.