The old pizzeria of I Masanielli is about to leave space, in September, to the new home, just a few steps from the Royal Palace of Caserta, which is expected to be more comfortable and beautiful. The pizzas of Francesco Martucci have a soft, moisturized and elastic dough, as Neapolitan tradition wants, but of a clearly modern design, with a pronounced crust. In addition to the study on dough, Francesco devoted a lot of research and study to the raw materials. Mixes and matches that might seem awkward after a first reading of the menu, but that are always balanced, harmonious and can blend together, just as it should be for an excellent “Neapolitan” pizza. Try the classic Margherita with Mozzarella di Bufala Campana Dop and, during the summer, the Marinara dei Masanielli with fresh Piennolo tomato. An excellent selection of extra virgin olive oil, more than 15, which Francesco uses as an ingredient and not just as fat. The service is rapid and polite, good beer and wine. Francesco Martucci is the “Pizzaiolo dell’Anno 2017”.