SPECIAL PIZZA NIGHT By Italian Celebrity Pizzaiolos at Margherita JBR

Margherita JBR will host Two of the best Pizzaiolos from Italy, Franco Pepe & Simone Padoan.
Franco Pepe

is a modern artisan with an old passion for pizza. His skills are based on the experience of
three generations of master bakers, developed over the years and enriched by the passion and dedication to the preparation of the dough which has made Franco known worldwide, and has also made Caiazzo (Ce) (the small town where he works) an international reference point for lovers of the most famous “Italiana” in the world. Always active in the search for excellent and representative products from Alto Casertano (the northern part of the region) – such as the oil made with the olives from Caiazzo, cured meats from black pigs bred in this area, the chickpeas from the hills surrounding Caiazzo, onions from Alife and conciato romano (a kind of seasoned cheese), Franco Pepe makes his pizzas with the flavours of the region, promoting the spread of noteworthy products and producers. The skill and completeness of the pizza maker have been recognized by key figures in Italian cuisine, with the approval of the major opinion leaders, journalists and food industry experts. Even abroad, Franco Pepe is known as a guarantee for his singular focus on the highest quality traditional food. The award-winning Pepe, has been inching onto the international celebrity-chef circuit and in a few years has obtained the highest ranking in famous magazines and guides of Italian restaurants, from Gambero Rosso to Identità Golose; he has also been cited in the Wall Street Journal, earning numerous mentions and publications dedicated to his extraordinary pizza. It is worth mentioning also the newly “Pepe in Grani”, a multifunctional establishment in Caiazzo, the town where he was born and his love for dough has grown up with time, and where the artisan dedicates himself to pizza making, research and reception.

Simone Padoan

The professional carrer of Simone Padoan starts in 1994 in San Bonifacio. He begins with tradition: the classic Pizzeria with some original reinterpretations included in the menu. Simone Padoan decides to call his work into quesiton, searching for a new identity.He wants to examine in depth, inspect, learn, discovering raw materials with an extreme quality, better cooking methods and baking using mother yeaAfter some years, this research lead him to find a common ground between his two great passions: the traditional pizza and the haute cuisine. The scenario of the Italian gastronomy gets curious and spotlights Simone, who is now guest at Identità Golose and included in the most important food guides. In summer 2012 i Tigli undergoes a complete makeover, with the aim to realize Simone's dream: to communicate, also with the restaurant, the strong relationship with nature and traditions, the importance and the transparency of the work. After a while, in 2013, the centrality of natural leavening encourages Simone to try and go beyond the border between sweet and savoury with the aim to offer to anyone who enters i Tigli a complete experience in the world of leavened products. This is how he creates Panettone, Focaccia Veneta, Pandolce, Pan Brioche, Sweet interpretations which describes an artisan who is constantly evolving.