04-10-2019
Francesco Martucci, patron-pizzaiolo at I Masanielli in Caserta
The ex aequo award that has Franco Pepe and Francesco Martucci share the top of the 50 Top Pizza list is perhaps not appreciated by everyone, but it does give a clear picture of how things are: if on one hand it restates the leadership of Caserta (and its province), which over the past year has found a place on the national scene, on the other it acknowledges the skill and commitment of Martucci. They both are, in some way, extraordinary.
Martucci first place in the 50 Top Pizza
Margherita: San Marzano PDO tomato, fior di latte, extra virgin olive oil from Koinè
La Parmiggggiana
Martucci at work
This is rather unlikely in his case, seeing that his pizzas are good both because of the dough – which is soft, very light, and airy – and because of the toppings, which are creative and always very balanced, as well as because of the obsessive attention paid to the baking. As in the case of Riccia di Mammà, now a cult, with buffalo milk burrata, anchovies form Trapani, olives from Caiazzo, capers from Salina, yellow cherry tomatoes, Piennolo cherry tomatoes and curly endive.
Riccia di Mammá: buffalo milk burrata, anchovies from Trapani, olives from Caiazzo, capers from Salina, yellow cherry tomatoes, Piennolo cherry tomatoes, curly endive
Cream of roasted date tomatoes, mozzarella di bufala campana PDO, onion from Tropea, katsuobushi
Tuna and onion according to Martucci: tuna belly, onion from Alife sautéed with butter from Normandy
«First fried at two temperatures, then baked so as to create a surprising play of temperature shocks, and give the right texture. It tastes like ragù sauce cooked for 12 hours and the choice of the Lampadina tomato is a tribute to Marianna D'Auria. To finish, jowl bacon from grey Ardesia pigs and shin with a smooth rind»
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a journalist born in Naples now living in Rome, she tries to make her three passions meet: eating, travelling and writing