Premio Consorzio Tutela Provolone Valpadana DOP Pizzeria Novità dell’anno:
Una pizzeria di nuova concezione, i Masanielli in cui qualità e quantità sono in perfetto equilibrio grazie alla introduzione delle moderne tecnologie in cui però l’elemento centrale resta sempre l’uomo.
Martucciland is the first thing that Albert Sapere, one of the editors of the guide, said when he visited Francesco Martucci’s new pizzeria for the first time. As if to say a playground for lovers of good pizza. Here the pizza is not only good, it is truly the best that you can find now in circulation. The pizza is wonderfully leavened, with a pronounced crust, light and digestible. The hall, which resembles northern European furnishings even when full, almost always is comfortable and does not present any acoustic problems. Service is quick, polite and a lot of attention is paid to accurately describing the pizza toppings. The toppings are Francesco’s distinctive signature. Haute cuisine arrives on pizza. Many pizza chefs try to “cook”, only a few succeed. Perhaps there is no one who is currently able to express the significance of haute cuisine on pizza like Martucci. Among the classics the “Parmigggiana” with three “g”s is fabulous, the “tuna in a carriage”, Massimo Bottura’s famous dish, is a very delicious play on acidity and a tribute to the temperatures and textures of parmigiano, a real treat. Prize for the best new pizzeria of the year for the “spaceship Martucciland” in 2018.