I Masanielli Pizzeria da Francesco Martucci
Aracini, Frittatina di Pasta di Gragnano with Povolone and Prosciutto Cotto, Provoloa Impanta
Pizza Bufala – Mozzarella di Bufala Capana DOP, Pomodoro San Marzano DOP, Basil, Extra Virgin Olive Oil
Pizza PINK – Artisan Gorganzola Fondue, Fior di Latte, Salame Rosa, Zucchini Chips, Extra Virgin Olive Oil
On May 23rd, at the 50 Top Pizza Italy 2019 announcements in Naples, legendary Pizzaiolo Franco Pepe suddenly found himself tied for first, the name Francesco Martucci of I Masanielli in Caserta suddenly occupying the same rare air that Pepe in Grani had breathed alone for the previous two years.
Known best as the home of Mozzarella Di Bufala, Caserta is the capital of the province of Caserta in the Campania region of Italy, and located just 30 minutes by car from Napoli I Masanielli can be found at Viale Giulio Douhet 11 where Martucci operate two ovens responsible for producing some nine hundred Pizzas per day in addition to Salads and Fritti.
Not to be mistaken for similarly-named I Masanielli da Sasa Martucci, also in Caserta and owned by his brother, Francesco Martucci’s Pizzeria is a large space with good lighting and a sizable Bar near the door, a collection of local Beer and Wine offered at fair prices to compliment I Masanielli’s culinary creations.
Beginning as a young boy at his uncle’s Pizzeria in Caserta, first running errands before learning to shape Dough as a teen, Martucci can still be found on the line daily with his staff, this day stretching Pies and also expediting orders that entail approximately one Pizza leaving the kitchen every sixty seconds.
Opened in September 2017, the Pizza style self-defined as “very mine,” it is while waiting that guests are invited to snack on fried items including faultless Rice Balls and housemade Pasta, even the €1 Cheese Stick far better than usual thanks to locally produced Provolone.
Contemporary from start to finish, and using a long-fermented blend of Flour to create Pizzas “a canotto,” one will quickly notice a slight nuttiness and hints of smoke from Martucci’s Crust, it’s lightness largely unrivaled despite nearly-Montanara crispness that is best-appreciated simply with fresh Tomatoes, Basil and local Mozzarella.
Nothing short of a rags-to-riches story, I Masanielli’s success continues thanks to creativity and obsessiveness, every Pizza including the now-famous “Riccia di Mammà” accounting for balance, but perhaps none more than Pizza “Pink” with Gorganzola Fondue and Fior di Latte laying the groundwork for drapes of Salame Rosa and crispy Zucchini added after exiting the oven.
www.pizzeriaimasanielli.it