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The Story of I Masanielli – Francesco Martucci (Caserta, Italy)
I Masanielli – Francesco Martucci has risen to the top of the global pizza rankings, becoming a must-visit destination for pizza lovers. Its story is one of passion, innovation, and deep respect for tradition. Located in Caserta, Italy, this pizzeria is run by the highly acclaimed Francesco Martucci, who has transformed his love for pizza into an art form. This article delves into how Masanielli began, why it’s considered the best, how it gained international popularity, and what makes it stand out. Plus, we’ll explore the best pizzas to try, and give you insights into prices.
How It All Started
Francesco Martucci’s journey began in the heart of Caserta, where he was born and raised. As a young man, he worked in various pizzerias, gaining experience and refining his skills. His story is not one of overnight success but of persistence and tireless dedication to the craft of pizza-making. Francesco spent years honing his craft, studying traditional techniques while also experimenting with modern innovations.
In 2001, he opened I Masanielli as a humble establishment. His goal was simple: to create the best pizza possible, using the highest quality ingredients, and combining traditional Neapolitan methods with his creative flair. His journey was deeply personal, as the name Masanielli comes from an ancient Italian folklore figure known as a champion of the common people. Francesco saw himself in this figure, working tirelessly to offer a pizza experience for everyone, not just the elite.
Why Is It Considered the Best?
The title of “Best Pizzeria in the World” didn’t come easily or quickly. I Masanielli earned this reputation through a combination of craftsmanship, high-quality ingredients, and relentless pursuit of perfection. Here’s why it’s considered the best:
- Quality of Ingredients: Martucci uses only the finest, locally sourced ingredients. From the organic tomatoes grown in the fertile soil around Mount Vesuvius to the mozzarella di bufala produced in nearby farms, every element of his pizza is a testament to the region’s rich agricultural heritage. Martucci works directly with farmers and suppliers to ensure that only the best ingredients make it onto his pizzas.
- Innovative Techniques: While deeply rooted in tradition, Francesco is not afraid to push boundaries. He has revolutionized pizza-making by perfecting fermentation techniques, using different hydration levels for the dough, and developing unique cooking methods that enhance flavor. His dough undergoes a 48-hour fermentation process, giving it a light, airy, and digestible texture, while still retaining the essential chewiness of Neapolitan pizza.
- Consistency: One of the hallmarks of I Masanielli is its consistency. Martucci ensures that every pizza that leaves his kitchen is of the same exceptional quality, whether it’s a traditional Margherita or one of his more creative offerings.
How It Became Popular
Masanielli’s rise to international fame can be attributed to a combination of critical acclaim, word-of-mouth, and media coverage. The pizzeria quickly gained a reputation among food critics and pizza enthusiasts alike, who praised the quality of the pizzas and Martucci’s innovative techniques. The pizzeria started attracting attention beyond Caserta, with visitors from all over Italy making pilgrimages to taste what was being described as “the best pizza in the world.”
The turning point came when I Masanielli began ranking on prominent pizza lists like 50 Top Pizza, a prestigious ranking system that evaluates the best pizzerias worldwide. In 2024, I Masanielli was named the Best Pizzeria in the World, solidifying its status on the global stage. This recognition led to increased media attention, with food bloggers, journalists, and even celebrities flocking to Caserta to experience Martucci’s creations.
Moreover, Martucci’s active presence in the pizza-making community, participating in international events and competitions, helped spread the word about his pizzeria. His innovative techniques and dedication to the craft have been lauded at culinary festivals around the world, further boosting his restaurant’s reputation.
The Story Behind the Success
Francesco Martucci’s story is one of passion and perseverance. He didn’t start with the goal of becoming the best in the world; instead, he focused on perfecting his craft. This dedication to pizza-making can be seen in every aspect of his work, from the meticulous selection of ingredients to the hours spent perfecting his dough recipe.
Martucci’s philosophy is simple: “Pizza is not just food, it’s an experience.” He believes that a great pizza can tell a story, and that’s exactly what he sets out to do with each creation. His pizzas are a reflection of his roots in Caserta, his respect for tradition, and his willingness to innovate. He combines the best of the old and the new, paying homage to the centuries-old tradition of Neapolitan pizza while also pushing the boundaries of what pizza can be.
Best Pizza to Try at I Masanielli
One of the best things about I Masanielli is the variety of pizzas on offer. While every pizza is a masterpiece, there are a few that stand out:
- Margherita Sbagliata: A twist on the classic Margherita, this pizza is made with confit tomatoes, buffalo mozzarella, and basil foam, offering a more intense flavor profile.
- Scarpetta: This signature pizza is known for its unique dough and topping combination, featuring buffalo mozzarella, provolone cheese, pancetta, and caramelized onions.
- Quattro Pomodori: A pizza that celebrates the diversity of Italian tomatoes, using four different types of tomatoes to create a rich and flavorful experience.
- Filetto al Nero di Bufala: A pizza that combines Martucci’s exceptional dough with smoked buffalo mozzarella, black truffle, and a rich filetto sauce.
Each of these pizzas showcases Martucci’s ability to elevate simple ingredients into something extraordinary, using precise techniques to highlight the natural flavors of the ingredients.
Pricing
While I Masanielli offers a world-class dining experience, it remains accessible to a wide range of customers. Prices typically range from €20 to €30 for a pizza, depending on the complexity of the ingredients and the type of pizza ordered. The more traditional pizzas, like the Margherita, are on the lower end of the scale, while more elaborate creations like the Scarpetta or Quattro Pomodori are priced higher. Given the quality of ingredients and the level of craftsmanship involved, these prices offer excellent value for money.
Conclusion
I Masanielli is not just a pizzeria; it’s a culinary experience that reflects the passion and dedication of Francesco Martucci. From its humble beginnings in Caserta to being crowned the best pizzeria in the world, I Masanielli offers something truly unique. Whether you’re a pizza purist or someone looking to try something new and innovative, a visit to I Masanielli is a must.
The combination of exceptional ingredients, innovative techniques, and a deep respect for tradition makes Masanielli a standout in the world of pizza. If you’re planning a trip to Italy, make sure to add Caserta to your itinerary and experience for yourself why I Masanielli is considered the best in the world.
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