Ritrovata

Ritrovata is a signature pizza created and served at Pepe in Grani, the acclaimed pizzeria in Caiazzo, Italia, as noted by the contributor Piattoriccomicificco. The name translates to “rediscovered” or “found again,” reflecting chef Franco Pepe’s philosophy of reviving traditional techniques and ingredients. Key ingredients typically include a long‑fermented dough made from locally milled ancient grains, San Marzano tomatoes, fior di latte or buffalo mozzarella from Campania, extra‑virgin olive oil, and often a unique element such as a slow‑cooked tomato sauce or a dusting of aged cheese. What distinguishes a great version of Ritrovata is the balance between the airy, lightly charred crust and the bright acidity of the tomatoes, with cheese that melts without becoming greasy. Pepe’s meticulous attention to hydration and fermentation—often 72 hours—creates a digestible, flavorful base that sets this pizza apart. Regional variations are limited because the dish is most strongly associated with its birthplace in Caiazzo; however, other pizzerias in Campania may reinterpret it by substituting local vegetables or using different native tomato varieties. Pepe in Grani remains the definitive reference for Ritrovata, where the pizza exemplifies the modern Neapolitan style while honoring Campania’s agricultural heritage.