Impasto Teglia Multicereali con Mozzarella di Bufala, Insalatina di Lattughino, Songino e Valeriana, Ventresca di Tonno Rosso, Insalatina Russa con Maionese alla Cipolla e Wasabi, Verdurine Croccanti, Zenzero Fresco

The Impasto Teglia Multicereali con Mozzarella di Bufala, Insalatina di Lattughino, Songino e Valeriana, Ventresca di Tonno Rosso, Insalatina Russa con Maionese alla Cipolla e Wasabi, Verdurine Croccanti, Zenzero Fresco is a contemporary pizza originating from Caserta, Italy. It is a signature creation at Masanielli, as highlighted by creator Giovanni Fois, who has championed this complex, multi-textural pie. The dish reimagines the classic pizza in teglia (baked in a rectangular pan) by using a multicereal dough, which provides a nutty, hearty base distinct from traditional refined flour.

Key ingredients include creamy buffalo mozzarella, a fresh salad mix of lattughino, songino, and valeriana, and prized ventresca di tonno rosso (fatty bluefin tuna belly). A defining feature is the "Insalatina Russa" – a Russian salad reimagined with onion and wasabi mayonnaise, offering a pungent, spicy kick. Crisp pickled vegetables and fresh ginger add brightness and crunch. A great version balances the rich, oily tuna and cheese against the sharp, refreshing salad and the heat of the wasabi, all atop a perfectly baked, airy multicereal crust. While this specific, elaborate combination is a hallmark of Masanielli's modern approach, regional variations in Campania might simplify the toppings or substitute local seafood, but the core concept of a loaded, gourmet pizza teglia remains a testament to the area's innovative pizza culture.