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

I Masanielli is located in Caserta. The city is not charming in any way. As we made our reservations 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, read more

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It's often hard to live up to the hype and expectations of being the prior and current year number 1 pizza place in the world. People come in with lofty expectations of being blown away by the pizza, and while most if the pizza we tried was well above average, nerveless a gap existed to my expectations. The staff were great given the massive number of people that make pilgrimage to this place and the months in advance needed to get a booking during prime season. The Capriccisita pizza as described in my attached photo was mind blowing which overpowered the other pizzas we ordered. Friendly efficient staff. Figuring out the registration of your reservation prior to entry was a little tricky and chaotic but it eventually worked out fine. Tonight though, in my opinion the crust was not best in class. I found it to be excessively doughy around the edges and soggy in the bottom. Without a great crust as a base any great pizza is doomed to underperform. I will try the world nbr 2 ranked pizza place in the world, Una Pizza Neopolitana,, also owned by the same group, when I'm back in New York to see how their crust performs. Regardless, it was a worthwhile visit. read more

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Hands down one of the best pizzas I have ever enjoyed!! The restaurant is decorated nicely, the staff are incredibly nice and professional and the selections are amazing. If you are in Caserta, Italy then Mansanielli should be on your list (maybe even bucket list)!! read more

On May 23rd, at the 50 Top Pizza Italy 2019 announcements in Naples, legendary Pizzaiolo Franco Pepe suddenly found himself tied for first, the name Francesco Martucci of I Masanielli in Caserta suddenly occupying the same rare air that Pepe in Grani had breathed alone for the previous two years. Known best as the home of Mozzarella Di Bufala, Caserta is the capital of the province of Caserta in the Campania region of Italy, and located just 30 minutes by car from Napoli I Masanielli can be found at Viale Giulio Douhet 11 where Martucci operate two ovens responsible for producing some nine hundred Pizzas per day in addition to Salads and Fritti. Not to be mistaken for similarly-named I Masanielli da Sasa Martucci, also in Caserta and owned by his brother, Francesco Martucci's Pizzeria is a large space with good lighting and a sizable Bar near the door, a collection of local Beer and Wine offered at fair prices to compliment I Masanielli's culinary creations. Beginning as a young boy at his uncle's Pizzeria in Caserta, first running errands before learning to shape Dough as a teen, Martucci can still be found on the line daily with his staff, this day stretching Pies and also expediting orders that entail approximately one Pizza leaving the kitchen every sixty seconds. Opened in September 2017, the Pizza style self-defined as "very mine," it is while waiting that guests are invited to snack on fried items including faultless Rice Balls and housemade Pasta, even the €1 Cheese Stick far better than usual thanks to locally produced Provolone. Contemporary from start to finish, and using a long-fermented blend of Flour to create Pizzas "a canotto," one will quickly notice a slight nuttiness and hints of smoke from Martucci's Crust, it's lightness largely unrivaled despite nearly-Montanara crispness that is best-appreciated simply with fresh Tomatoes, Basil and local Mozzarella.. Nothing short of a rags-to-riches story, I Masanielli's success continues thanks to creativity and obsessiveness, every Pizza including the now-famous "Riccia di Mammà" accounting for balance, but perhaps none more than Pizza "Pink" with Gorganzola Fondue and Fior di Latte laying the groundwork for drapes of Salame Rosa and crispy Zucchini added after exiting the oven. read more

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So we tried to go somewhere in Naples on our way back from the amalfi but parking was impossible. This was the closest town, SUPER LOCAL! Was expecting a kind of run down place but Omg. Super modern interior, mouth wash in the bathrooms. Literally, no English menu, only Italians eating ONLY pizzas -- GASP SAY IT AIN'T SO This was the best pizza we've had between Rome and Positano. And cheap??? + €1.5pp /service + €3 / salad - basic lettuce but comes with amazing olive oil + €8.5 /pizza with pancetta and mozzarella - melt in your mouth mozzarella with this perfectly puffy and chewy crust, and the perfect amazing of tomato. Oh did I mention it has pumpkin that oh so exquisite as well? Would never imagine myself saying pumpkin on a pizza + €2 / fried pasta with some sort of meat - SO loved this, very crispy and everyone in there ordered it TLDR: boy am I glad we RANDOMLY FOUND this gem in this super small local town. Definitely recommend their pizza Tip: they have gluten free options as well :) read more

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best pizza i have had in my entire life i absolutely love it. It had delicious everything great service and an amazing environment. Highly recommend. read more

I Masanielli - Francesco Martucci - clean plate - Pizza Near Me - Caserta, CE

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I often travel to the Naples area for work and have Celiac, which can make dining out challenging both at home in the U.S. and abroad. After some research, I found this place close-by in Caserta and read some reviews on Celiac-related websites. The reviews were amazing, so off I went in search of gluten-free pizza, crossing my fingers that I wouldn't become ill later from cross-contamination. I got the gluten-free Margherita. It was so good that I wanted to openly weep and I never had any medical symptoms afterwards. My friends who were with me said their "gluten-full" pizza was delicious as well. Who would think after all of these years, I would be safely eating pizza in Italy?! I think I'll need to go again this week before I leave the area and I know that it will be a stop during future trips! read more