If you want to try one of the best doughs in Campania, soft, melty and with a pronounced crust that has a spiderweb of bubbles, you have to go to Caserta. The pizzeria I Masanielli, workshop of Sasà Martucci is located there, just a few meters from the Reggia. Thanks to his research and to his incessant experimentation, he manages to create pizzas which, without overshadowning the decisive flavor of his dough, valorize the extraordinary primary materials on top. An apparent simplicity creates harmony among the ingredients, product of an active collaboration with the Slow Food Presidia. The well-leavened base, is made according to the best Campania tradition. All of this is in addition to a prestigious selection of fried offerings and desserts by Marigliano. You cannot miss the pizza called ‘Na Vota da Nonna, where the skill of the pizza chef manages to combine the doughy sweetness of the potato with the sapidity of the cacioricotta and the sour of the bittersweet papaccella bell pepper.