The story
At I Masanielli di Francesco Martucci in Caserta, pizza becomes a tasting-menu affair. Giovanni Fois, who returned four years after his first visit, calls it “a Michelin-starred experience” where Francesco Martucci’s three-cooking dough—steamed, fried, then baked—underpins dishes like the Impasto a Tre Temperature with raw scallop, fermented lemon gel, and plankton. He notes the bold flavors may be “too strong” for some but praises the constant surprises.
Francesco Zini, meanwhile, singles out the Margherita for its “extraordinary ‘Smack 20’ San Marzano tomato,” which delivers a unique sweetness, paired with light dough and local mozzarella. Giuliacrossbow, who tried the restaurant after it was ranked No.1 globally, sampled a Montanarina fritta with tuna mayo and a Pizza with scarola, alici, and pine nuts. Across the board, the praise centers on Martucci’s technique—especially the triple-cooked bases and inventive use of fermented and burnt ingredients—cementing the venue’s status as a destination for adventurous, high-level pizza.
Synthesised by AI from every creator’s review. First reviewed 2023.
What diners say
Synthesized from 29 Google reviews · tap an aspect for the detail
Diners consistently praise the exceptional quality of the pizza, especially the innovative triple-cooked style, and commend the light, digestible dough and high-quality ingredients. The tasting menu and antipasti also receive frequent acclaim, with many considering this a world-class pizzeria worth visiting. While the service is often described as kind and professional, a minority of guests note that it can occasionally feel rushed or impersonal, and the ambiance, though refined, is sometimes seen as too dark.
Pizza Quality
The pizza is widely regarded as among the best in the world, with the triple-cooked version being a standout for its texture and flavor. Specific pizzas like the 7 Consistencies of Onion, Assoluto di Pomodoro, and the Capricciosa secondo Martucci are frequently mentioned as exceptional.
Dough and Ingredients
The dough is repeatedly praised for its extreme lightness and digestibility. The ingredients are described as top-quality and carefully selected, contributing to the overall excellence of the pizza.
Service
Service is generally noted as kind, fast, and professional, with many reviewers appreciating the efficiency and helpfulness of the staff. A few guests, however, mention that service can sometimes feel rushed or less attentive, but this is not a dominant theme.
Antipasti and Tasting Menu
The antipasti, including arancino, frittatina, and fried potatoes, are highly praised. The tasting menu, offering multiple courses, is also a popular choice and is described as delicious and well-executed.
Ambiance
The venue is described as refined and tastefully decorated, with a luxurious feel. However, some diners find the interior too dark, which can detract from the overall experience. Noise levels can be high, especially on weekends.
Value
Prices are considered honest and reasonable for the quality offered, with many guests feeling the experience is worth the cost. The reservation policy, requiring a credit card, is noted but generally accepted.
Most-loved dishes
AI summary of what 33 dish mentions say about the food
Reviewers rave about the transcendent Pizza Margherita, with its perfectly blistered, airy cornicione and sublime simplicity. The overall vibe is one of reverent awe, celebrating this as a masterclass in Neapolitan pizza.
“I'm eating chard in every form — creamed, fermented, dried, jam, mayonnaise, gel, oil. The dough is sweet, crunchy, with a little spicy kick. It's like a cloud. I've never eaten chard before, but this is devastating. It became my favorite dish of the meal.”
“I'm eating chard in every form — creamed, fermented, dried, jam, mayonnaise, gel, oil. The dough is sweet, crunchy, with a little spicy kick. It's like a cloud. I've never eaten chard before, but this is devastating. It became my favorite dish of the meal.”
“I'm eating chard in every form — creamed, fermented, dried, jam, mayonnaise, gel, oil. The dough is sweet, crunchy, with a little spicy kick. It's like a cloud. I've never eaten chard before, but this is devastating. It became my favorite dish of the meal.”
What creators say
7 creators have covered I Masanielli di Francesco Martucci. Most active: Giovanni Fois, Francesco Zini, Giuliacrossbow
Masanielli is recognized as one of the best pizzerias in the world, showcasing innovative techniques and exceptional flavor.
Dishes mentioned
- Pizza Margherita
- Marinara Tripla Cottura
- Francesco ZiniLoved
Mangio TUTTE le MIGLIORI PIZZE d'ITALIA · @ 5:15
Masanielli's Margherita pizza is celebrated for its extraordinary 'Smack 20' San Marzano tomato, which offers a unique sweetness, complemented by a light dough and local mozzarella.
Dishes mentioned
- Pizza Margherita
Dishes mentioned
- Pizza con crema di pomodoro ciliegino arrosto, pomodorino giallo e rosso ciliegino del Vesuvio, pomodorino secco del Piennolo, confettura di pomodoro del Piennolo, chips croccante di buccia di pomodoro San Marzano, bufala affumicata e pepe
- Pizza con fiore di latte, crema di cavolo nero, alici, cavolo nero croccante, peperone crusco, pecorino di fossa, riduzione di frutti rossi e crema allo zafferano
- Pizza con scarola ripassata a padella con alici, olive caiazzane, pomodorini confì, pinoli, capperi, fior di latte, crema di scarola e pecorino
- Pizza con fiori di zucca al quadrato, fior di latte, crema di zucchine, cozze condite con olio affumicato, aglio, prezzemolo, maionese allo zafferano e zeste di limone
- Montanarina fritta con maionese al filetto di tonno rosso, carpaccio di manzetta persiana marinato con pepe, cristalli di sale maldo e olio affumicato
The creator had an exceptional dining experience at Masanielli, praising Francesco Martucci's innovative pizzas and considering it a Michelin-star-level restaurant, though noting some dishes may be too intense for some.
Dishes mentioned
- Impasto a Tre Temperature: Vapore, Fritto, Forno con Mozzarella di Bufala e Capasanta Cruda
- Impasto a Tre Temperature con Cicoria Saltata, Mousse di Bufala Fermentata con Timo e Miele di Castagne e Riccio di Mare
- Assoluto di Bietola
- Impasto a Tre Temperature con Crema di Cipolla, Fior di Latte e Cinque Consistenze di Cipolla
- Ricciola Marinata in Dry Age con Garum di Funghi, Crema Fermentata di Funghi, Caviale Beluga e Zest di Limone
- Giovanni FoisLoved
MANGIO LA PIZZA PIÙ BUONA DELLA MIA VITA, 4 anni dopo! · @ 0:10
Masanielli is a pizza restaurant that feels like a Michelin-starred experience, with innovative flavor combinations and a tasting menu that constantly surprises.
Dishes mentioned
Impasto a Tre Temperature: Vapore, Fritto, Forno con Capasanta Cruda, Gel di Limone Fermentato, Battuto di Alghe Giapponesi e Placton Marino
This first course is an explosion of flavor. The dough is incredibly soft in the center but super crunchy on the outside, achieved with three different cooking methods. The raw scallop melts in your mouth, with contrasts of lemon and seaweed. I give it a 9.5 out of 10 right away.
- Impasto a Tre Temperature con Cicoria Saltata, Mousse di Bufala Fermentata con Timo e Miele di Castagne e Riccio di Mare
Assoluto di Bietola: Crema, Fermentata, Essiccata, Marmellata, Maionese, Gel e Olio
I'm eating chard in every form — creamed, fermented, dried, jam, mayonnaise, gel, oil. The dough is sweet, crunchy, with a little spicy kick. It's like a cloud. I've never eaten chard before, but this is devastating. It became my favorite dish of the meal.
Pizza Dedicata a Luigi Tenco: Cinque Consistenze di Bietola, Pinoli Tostati, Gorgonzola Artigianale, Conciato Romano
This is one of the best pizzas of my life. The gorgonzola is incredibly good, the chard in five textures, pine nuts, and aged cheese. It's devastating. Every dish keeps getting better.
Impasto a Tre Cotture con Crema di Cipolla, Fior di Latte, Cipolla Fermentata, Bruciata, Fritta, in Maionese, Gel e Marmellata
The three-cooking dough drives me crazy. Onion in every form — creamed, fermented, burnt, fried, mayonnaise, gel, jam. It's all there. I ate two slices and then I'm done.
- Giovanni FoisLoved
MANGIO LA PIZZA PIÙ BUONA DELLA MIA VITA, 4 anni dopo! · @ 0:15
Masanielli is a pizza restaurant that feels like a Michelin-starred experience, with innovative flavor combinations and three-cooking dough that changes the game — Francesco Martucci is a genius, and every dish is an explosion of new tastes, though some may find it too strong.
Dishes mentioned
Impasto a Tre Temperature: Vapore, Fritto, Forno con Capasanta Cruda, Gel di Limone Fermentato, Battuto di Alghe Giapponesi e Placton Marino
This first course is an explosion of flavor. The dough is incredibly soft in the center but super crunchy on the outside, achieved with three different cooking methods. The raw scallop melts in your mouth, with contrasts of lemon and seaweed. I give it a 9.5 out of 10 right away.
- Impasto a Tre Temperature con Cicoria Saltata, Mousse di Bufala Fermentata con Timo e Miele di Castagne e Riccio di Mare
Assoluto di Bietola: Crema, Fermentata, Essiccata, Marmellata, Maionese, Gel e Olio
I'm eating chard in every form — creamed, fermented, dried, jam, mayonnaise, gel, oil. The dough is sweet, crunchy, with a little spicy kick. It's like a cloud. I've never eaten chard before, but this is devastating. It became my favorite dish of the meal.
Pizza Dedicata a Luigi Tenco: Cinque Consistenze di Bietola, Pinoli Tostati, Gorgonzola Artigianale, Conciato Romano
This is one of the best pizzas of my life. The gorgonzola is incredibly good, the chard in five textures, pine nuts, and aged cheese. It's devastating. Every dish keeps getting better.
Impasto a Tre Cotture con Crema di Cipolla, Fior di Latte, Cipolla Fermentata, Bruciata, Fritta, in Maionese, Gel e Marmellata
The three-cooking dough drives me crazy. Onion in every form — creamed, fermented, burnt, fried, mayonnaise, gel, jam. It's all there. I ate two slices and then I'm done.
Chef Martucci's Masanielli in Caserta serves a legendary Futuro di Marinara that redefines the classic with top-quality ingredients and a perfect balance.
Dishes mentioned
Futuro di Marinara
This is the Futuro di Marinara, the most famous pizza of chef Martucci. Instead of classic tomato, there's a roasted tomato cream; instead of classic garlic, there's wild garlic pesto; then Caiazzana olives, Ischia oregano, Salina capers, and Trapani anchovies. The tomato is sensational, the garlic flavor is very light, the anchovies are a bomb, the olives are crazy. The marinara is usually not a pizza I choose when I go to a pizzeria because for me mozzarella is always a must on pizza, but I have to say this pizza is missing nothing — it's truly exquisite. I'm full but I could eat it forever.
