I Masanielli di Francesco Martucci
Martucci does not run one dough: opened sources describe several, each with its own bake and a topping built for it, including a three-stage cooking of steam, frying and oven that two independent reviewers single out as the high point of the meal. Luciano Pignataro, who has followed him since his earlier Viale Kennedy premises, writes that the Neapolitan-style dough under the composed pizzas has few equals at the moment, and that Martucci is at the oven almost every day of the year. The pizzeria is a few minutes' walk from the Reggia, inside the comune di Caserta.
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Why it is here
Martucci does not run one dough: opened sources describe several, each with its own bake and a topping built for it, including a three-stage cooking of steam, frying and oven that two independent reviewers single out as the high point of the meal. Luciano Pignataro, who has followed him since his earlier Viale Kennedy premises, writes that the Neapolitan-style dough under the composed pizzas has few equals at the moment, and that Martucci is at the oven almost every day of the year. The pizzeria is a few minutes' walk from the Reggia, inside the comune di Caserta.
What to order
Futuro di marinara; Sette consistenze della cipolla; Margherita