On May 23rd, at the 50 Top Pizza Italy 2019 announcements in Naples, legendary Pizzaiolo Franco…read morePepe 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.

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 location and restaurant are very nice and the staff is very kind and professional. I had a very…read morenice mozzarella and prosciutto appetizer and the olive oil was delicious also. The reason I gave a 3 is because my Tagliatelle was undercooked and many were clumped or stuck together. I understand the pizza is really good and many people around me had the pizza. Perhaps if I had the pizza my review would be better but the pasta prevented me from giving a better review.

We ate here two nights in a row it was so good. The appetizers and pizza were outstanding. Had a…read morebottle of proseco on both nights that was excellent and fairly priced. As Americans we are used to eating diner at 6:00 PM. This Resturante doesn't open for diner until 7:300 PM. By 9:00 PM it was bustling.

Amazing flavors at Pepe Nero Stratham,NH. Since they have opened, about 2 weeks ago, the take out…read moreline has been very busy because of their homemade breads and spicy mixtures. The pizza is amazing as are the Shawarma items. Dine in is available. The location is very accessible to 4 points of the outlying Stratham neighborhoods: 33 north and south, 108 towards Newmarket,NH and Winnicut road towards the east. Well done to the staff and owners of Pepe Nero, I encourage all to check out their menu online or in the restaurant, an amazing line up of delicious Greek/Lebanese flavors.

It doesn't look like much from the out side, but inside is a different story. This restaurant is…read morebrightly lit and the decor is kind of eclectic and modern. It's the perfect place to go for dinner with friends. We got here around 8:00pm which was perfect, because 30 minutes later, people were pouring in. The food was pretty good! The pasta, steak, and pizza tasted as good as they looked. I gave this place a 4- stars instead of 5 just because what our friends ordered wasn't so good. I do not recommend the Big Buffalo. The menu was misleading. It said american hamburger, but came out as just the meat patty on top of french fries. -_-

My wife and I traveled back from Pompeii to Santa Maria Capua Vetere and we were looking for a…read moresimple meal. We found this spot near our apartment. The staff was friendly and helpful, we had no Italian and they very little English, but we worked it out. Very nice selection of beer to start. The pizza menu is extensive and interesting. The pizza is made to order and you can watch it being made before placed in the word fired oven. I had the Siciliana with eggplant, pomadoro, and basil. The crust was thin and delicious. The sauce was fresh and flavorful. What a great find.

We were very surprised by this restaurant…read more Normally we expect an eating/drinking establishment next to a prominent tourist spot (like a Roman Amphitheatre) to be a deliberate tourist trap or just not a nice place to eat. We could not have been more wrong here. This first indication was that there were more people in the restaurant in the afternoon than there were in the amphitheatre. Large menu for both food and drinks. Friendly staff that will work with you to get you what you want. We had late lunch for 2 for less than €20 and it was outstanding.

Burger was good. Pasta was terrible. Most importantly, the waiters were terrible and very…read moreunwelcoming. I would check out the arena and grab food elsewhere.

Homely feeling in this small restaurant. Not much English spoken here which is fine because pizza…read moreis phenomenal. Great beer and pizza in Italy, how much better does life get?!

Pizza is amazing, perfect dough. We ordered a large pizza (between 2) and it was more than enough…read more If you order a large you can divide it up into three lots of toppings, essentially trying three different pizzas. Staff were very friendly and patience. Reasonably priced as well. (Close to the palace of Castera)