Franco Pepe renews his partnership with the 7Pines Resort Sardinia
The collaboration between master pizza chef Franco Pepe and the 7Pines Resort Sardinia will continue into the 2026 season. The gastronomic project launched in recent years within the Sardinian resort continues to develop, bringing one of the creations born during this experience: the "Spazio Mare" pizza, to various international contexts.
The proposal was born within Spazio by Franco Pepe, a pizza space within the hotel. Here, the Caiatino native worked with chef Pasquale D'Ambrosio, creating a series of recipes developed jointly and designed to showcase the ingredients and influences of the Sardinian region.
Among these dishes, “Spazio Mare” has become one of the most representative of the collaboration over time, so much so that it is now also offered during hosted events and gastronomic meetings organized abroad.
A pizza born from the meeting of two territories
The recipe was born from the idea of bringing together two different culinary traditions: on one hand, the Campanian pizza culture championed by Franco Pepe, and on the other, the Mediterranean sensibility of chef Pasquale D'Ambrosio.
The dish is based on a fried pizza topped with shredded Mozzarella di Bufala Campana DOP, red shrimp, fresh mixed salad, and a final touch of lime. The combination aims to create a balance between the lactic acid, the sweetness of the crustacean, and a fresher citrus note.
According to the project's protagonists, the pizza was conceived as a tribute to Sardinia's natural setting and the dialogue between ingredients linked to the sea and the gastronomic tradition of Southern Italy.
The resort's gastronomic project
Franco Pepe's presence at the 7Pines Resort Sardinia is part of a broader strategy aimed at developing a diverse culinary offering. In addition to the pizza space, the resort also features the Capogiro fine-dining restaurant and the Cone Club, a beach club and restaurant overlooking the sea.
The establishment's stated goal is to create a gastronomic experience that combines haute cuisine, local produce, and more informal, convivial options. Within this context, Spazio by Franco Pepe represents the cornerstone of contemporary pizza culture.
The collaboration with chef Pasquale D'Ambrosio has also led to the creation of other pizzas featuring local ingredients and influences, such as "Senti-menti di Gallura" and "Essenza," designed to express the connection with the island in different ways.
