Although we were the only two (over 60 year old) American couples to dine once the restaurant…read moreopened this past Sunday night, we were shown a table upstairs. There were empty tables downstairs and the restroom was also downstairs. The menu was only in Italian but we were able to figure out what we wanted. The ladies ordered tenderloin, one medium and one medium rare. When it came out, the meat was a little undercooked and not as warm in the plate. We asked our waiter if they could be taken back to cook a little longer and he was able to get that done. The meat for the 4 of us was delicious, warm, and well seasoned. A basket of crusty bread was taken to our table. I asked twice for butter and had to wait awhile for it but it was worth the wait. The restaurant was decorated with a modern flair. We are not wine drinkers but there is a good assortment of wines there. In America, we are used to good service from waitstaff at higher end restaurants like this. In Italy, it's different. Tipping is usually not done unless the diner feels well taken care of. Although we had to wait for a few items, the meat was worth the visit. Surprised that my review is the only one in the last few years. Not many know of this place unless they use Yelp.

Service is amazing! Food is good, burgers are rare so if you like your burger well down you need to…read moretell them. Place is very clean and you can order meats and other stuff to go from their service station.

A clean and organized butcher shop (I guess they have a restaurant next door). They had a wide…read moreselection of products and the prices were cheap (compared to some parts of the States at least). Unfortunately, no one spoke English when I came in, but that is of course the nature of going to another country! They were more than happy to work with my limited knowledge of Italian and of course, the handy Google Translate! I will becoming back in the future for more.

I Masanielli is located in Caserta. The city is not charming in any way. As we made our…read morereservations months in advance, we were the first party called. Franceso Martucci, the pizza chef, is known for applying advanced culinary techniques. A large portion of the pizzas on his menu has dough that is fried, steamed, and then cooked in the oven. Did it make a lovely, light crust? Yes. Is it better or more tender than the pizzas we had elsewhere that had only been fried or had only been baked in an oven? No. APPETIZERS: FRITTATINA VEGETARIANA: Crispy potatoes sautéed in Normandy butter with red peppers, Salina capers, sun-dried Caiazzan olives, fondue and 28-month aged Parmigiano Reggiano Bianca, Buffalo milk cheese, béchamel scented with cubeb pepper, and fresh basil. This was just a single bite. POLENTA FRITTA. Corn polenta, wild garlic, cubebe pepper, pecorino cheese; served with onion mayonnaise (no eggs, with soy milk). Everyone at the table liked this, PIZZAS: UNA VOLTA Fior di latte cheese, Semi-aged Agnone Caciocavallo cheese, blue cheese by Fattorie Garofalo, marinated Scottona beef top round with garlic, olive oil and parsley, lime mousse, Sichuan pepper, cubeb pepper. The toppings were the star on this one, and it was not overly blue-cheesy. ASSOLUTO DI POMODORO: Roasted cherry tomato cream, piennolo tomato sautéed, yellow tomato sautéed, San Marzano PDO tomato mousse, dried piennolo cherry tomato, chips of red datterino, Piennolo tomato jam, extra virgin olive oil Matilde Misuraca. This was a tomato-forward pizza. Did I enjoy it? Absolutely. Was it better than a plain Cosacca that I had later that week at Pizzeria Salvo? No. VIA EMILIA  Fior di latte cheese, Mortadella Bologna PGI, flakes of 28-month-aged Parmigiano Reggiano made from Bianca Modenese cow's milk. Although my wife ordered this pizza, this was my daughter's favorite. It had the best bake of the pizzas we tried, probably because the toppings were added post-bake,

The best pizza I have ever had! Had 4 different kinds and the multi tomato pizza was the best! Wish…read morewe could go again before heading back to Texas!