In the 1930s, Ciccio worked as a farmhand for a local agricultural business, bringing home grain to feed his family. After returning from the Libyan War, he opened a bakery where he sold bread and simple, everyday foods. Franco grew up in the family’s tavern-pizzeria and learned the art of pizza by observing his father Stefano, who crafted pizzas using fresh, local ingredients, without the use of scales or fixed recipes, combining passion with a deep knowledge of tradition. This strong bond with the land and his attention to detail became the foundation of his approach. Following the sudden death of his father in 1996, Franco continued the family business alongside his brothers. However, over time, his vision of the future of the business shifted, and he made the decision to start his own venture, separate from the family’s enterprise.

In 2012, he opened Pepe in Grani, a pizzeria in a historic 18th-century building in the heart of Caiazzo. With this pizzeria, Franco created a space that celebrates tradition and the authentic flavours of the region. His project goes beyond the traditional pizzeria, aiming to showcase local products with an international perspective, opening doors to new culinary experiences.