Francesco Martucci of pizzeria I Masanielli in Viale Lincoln in Caserta (the family restaurants are two, both in the same town, but the other one is run by his brother Sasà) is the pizzaiolo that made this trendy pizza famous. And in his case it’s very good and with reasonable prices.

The dough is soft and light, made with a blend of “weak” types of flour, mixed by Francesco himself. He uses brewer’s yeast and at least 24 hours of leavening. His secret? Experience and personal skills in feeling the dough, which is something in which he resembles the “great old” pizzaioli from the Neapolitan tradition.

There are very many options available in the menu and as daily specials, and one stands out above all: 4 Parmigiani, dedicated to Massimo Bottura – absolutely delicious and well balanced.

Just like the number one chef, Martucci uses just one ingredient, Parmigiano Reggiano PDO from Caseificio Malandrone 1477, in four different maturations and textures: a fondue made with Parmigiano matured 20 months covers the base of the pizza, baked in a wood oven. Then after baking he adds grated Parmigiano matured 26 months, scales of 30 months Parmigiano and a mousse of Parmigiano stravecchio matured 120 months. Marvellous.

The ingredients for the other pizzas, from Margherita to Pizza Slow (onions from Montoro, fiordilatte, pancetta from nero casertano pigs, conciato romano Le Campestre and extra virgin olive oil Zahir from San Comaio) are also the result of a careful research of the territory of Caserta and beyond.

Tania Mauri
source: http://www.identitagolose.it/news/view.php?id=14

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