Is Caserta—Home to Italy's Best Pizzeria and a Royal Palace—Worth the Detour? A Pizza Pilgrimage to Campania where some masterful pizzaioli have elevated this humble treasure to tasting-menu status
Do you know where to find Italy’s—and by extension—the world’s best pizza? If you said Naples, you’re not far off. The birthplace of pizza may be Naples, but if you want to taste the best pizza in Italy, you’ll have to travel about 40 minutes north of the city to Caserta. Seven of the pizzerias ranked on the list of the Top 50 in Italy are located in Caserta and the surrounding towns.
Though Caserta is still under-the-radar, it’s becoming a pilgrimage site for serious pizza lovers .
Let's discover togheter the new "CAMINO DE PIZZA "
I MASANIELLI by Francesco Martucci
“How can a pizzeria be so special that you need to book a table two months in advance?” you might be wondering. “Can’t you get great pizza all over Italy?”
Francesco Martucci, I Masanielli’s pizzaiolo/proprietor, is one of a wave of next gen pizzaioli raising the profile of this traditionally humble food to stratospheric heights. He draws his inspiration not from other pizzerias, but from Michelin-starred restaurants. First and foremost is a commitment to using the best quality ingredients, like fresh mozzarella di bufala, capers from Salina, anchovies from Trapani, and San Marzano tomatoes. But he goes a step further by employing the kind of high-tech equipment you would normally only find in gourmet restaurants—dehydrators, sous vide machines, flash freezers, and the like—to draw out the flavors and textures of the toppings.
What to order 👇
✅ Starter : Trio of fritti, the fried starters usually served as appetizers at Italian pizzerias.
✅ Pizza "5 Consistenze della Cipolla" : a wood-fired pizza with fior di latte mozzarella and onions in five ways (onion cream, fermented onion, crispy onion, burnt onion, and onion mayonnaise)
✅ Pizza "Genovese Secondo Martucci" : inspired by the Neapolitan genovese pasta sauce.
✅ Pizza Futuro di Marinara : He thought of giving a new take on Marinara Casertana, the one with capers, anchovies, garlic and oregano, and give a Futuristic interpretation, using the same dough of other pizzas, but in a different way, so as to give a special texture through three steps of cooking. He first steams it at 100°C, then fries it at 180°C and finally bakes it at 400°C: these three thermic shocks create the unique texture of Futuro di marinara.
Both pizzas are sublime—a symphony of flavors and textures that leave you wanting more.
PEPE IN GRANI PIZZERIA by Franco Pepe
Pepe in Grani in Caiazzo, about 20 minutes from Caserta. Some credit franco Pepe with ushering in the movement to elevate pizza to a gourmet food, paving the way for others like Martucci. So after your trip at I MASANIELLI make a reservation at PEPE IN GRANI .
What to order 👇
✅ Do the pizza tasting menu (€35 - 65 for a six- to twelve-course tasting menu)
or try the pizzas below
✅ Pizza : "Margherita Sbagliata" (incorrect margherita)
It’s Franco’s take on the OG Neapolitan pizza classic we all know – tomato sauce, cheese and basil in this very specific order. He starts with a base of cheese topped with strips of raw tomato puree and a splash of reduced basil.
✅ Pizza : Grana, Pepe e Fantasia
A smoky cheese pizza with egg yolk and bacon.
✅ Pizza : La Crisommola del Vesuvio
A fried dessert pizza with apricot jam and ricotta.
Being ready to tears at the taste of baked dough will become a reality.
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