Franco Pepe, the subject of a recent "Chef's Table" episode on Netflix, is one of Italy's most acclaimed pizza makers. (Christina House / Los Angeles Times) Any discussion of the pizza of Italy’s ...

We’re back from our holiday break with a new look for L.A. Times Food and, as you can see, our Tasting Notes newsletter; plus a pizza family reunion story; and a sampler of “Taste of L.A.,” a special ...

On a dining scene often driven by what’s new, one recently opened pizzeria is powered by an immigrant story that’s nearly 100 years old. When New Haven-founded Frank Pepe Pizzeria Napoletana opened ...

At Pepe in Grani in the small town of Caiazzo, 45 minutes from Naples, Franco Pepe and his team knead about 550 pounds of dough by hand to make 700 pizzas a day, six days a week. Pepe is Italy’s most ...

Frank Pepe had a decision to make in the early 1960s. With no sons to inherit the popular pizza shop he’d opened in 1925 in New Haven, Connecticut’s Little Italy, it seemed like it was time to sell ...

Any discussion of the pizza of Italy’s Franco Pepe begins with the dough. Made entirely by hand, without even a mixer, the dough at his restaurant, Pepe in Grani, about 30 miles north of Naples, comes ...