Francesco Martucci
This is the first restaurant Francesco Martucci has opened outside Italy, bringing the long-fermented, high-hydration dough and wood-fired technique of his Caserta flagship I Masanielli to a dedicated Wynwood dining room built around a $200 pizza tasting menu. The caged ovens at the back of the room are by now a distinctive sign of the pizzaiolo from Caserta, and the signature technique is a twice-cooked pizza a due temperature.
Why it is here
This is the first restaurant Francesco Martucci has opened outside Italy, bringing the long-fermented, high-hydration dough and wood-fired technique of his Caserta flagship I Masanielli to a dedicated Wynwood dining room built around a $200 pizza tasting menu. The caged ovens at the back of the room are by now a distinctive sign of the pizzaiolo from Caserta, and the signature technique is a twice-cooked pizza a due temperature.
What to order
The DOC (San Marzano DOP tomato, fior di latte, 36-month Parmigiano, cherry tomato confit); Mani di Velluto (friarielli cream, buffalo milk, hand-cut pork sausage with fennel, aged pecorino Romano DOP)