Go eat there, seriously just go. The owner/waiter is storybook Italian charming and food is great…read more So I like pasta, who knew at 42. Generous pour of house wine and you get little gifts (food) when you come in.... it's what you want as a visitor to this country ...

This is a place where the owner really takes pride in serving you the best food he can. The…read morefriendliness of this place is also overwhelming. He makes sure you leave filled with good food and a sense of having dinner with the family. We have eaten her twice now on our two day stay. If you are looking for great food and friendly service, look no further. I had steak and gnocchi. Outstanding. Don't overlook this place. Eat, enjoy and be happy.

Great pizza, great price. The pizza was fresh, delicious and cheap at only €4-5…read more The staff could only speak Italian, fortunately that was no problem for us. Original, delicious and simple pizzeria!

Pizza was solid ... no complaints ... but not the best ever ... but great value. 7 ate for 30 euro…read more... we liked the Primavera pizza and the zucco pizza.

Possibly the best pizzeria in the Cilento region. There are 4 pages worth of fantastic pizza…read morecreations on the menu, some rather original and quirky. The toppings are all really high quality and there are lashings of them. The local olive oil used gives their pizza a delicious richness that words can't describe. This place hasn't won countless awards for nothing, a MUST if you are in the area. Buonissimo!

Best pizza I've ever had! Beautiful outdoor seating under the lemon trees The owner (I think she…read morewas) was incredibly friendly & inviting. Vegetables seem to come from the garden about the restaurant. Highly recommend

Come here if you want great pizza and not so much the dough as the SAUCE! Amazing tomato sauce and…read moreperfect crust is what sealed the deal for me on this place. We didn't get any appetizers ourselves, but people in our group got the lemon fries. They were good, don't get me wrong, but the pizza was 10x better. The owners were so kind and they also allowed us to pay individually rather than do the nightmare splitting the bill each night (we've been with a group of 25+ for the entire trip). Great vibes all around and if I was more "eat what's good only" i would have came here again but we were only in Amalfi for 2 days.

They pizza is amazing!!! Coming in from New Jersey and was looking for a quick family meal. You…read morewill not be disappointed. Very nice place.

Omg. Excellent in every way, best pizza in the area, another local spot! Even the flight attendants…read morecame for a pickup.. must try!!

Yelp Review #25 (2026)…read more Visited in June 2026. There are two lines when arriving. There is a to go line that's pretty short, an a dine in ticket line that you receive from the employee by the entrance. If you visit their museum to learn about the history of Antica, then your indoor seating is expedited. After the museum, we sat down and ordered our delicious pizza. They offer four different types of pizza.

Yes, it's a legend. No, it is absolutely not worth it…read more In the touristy area of any Italian city, you know the food is likely to be mediocre and that they're going to rip you off either a little or a lot. That's not just a rule in Naples, it's a hobby. I'm not sure why I ignored my usual skepticism, but I did and I'm sorry. This place rests on the legend that its pizza is somehow magical, as demonstrated by the purity of its insistence on making only four kinds of pie. That's easy to do when 90% of the people who spend money there live in Australia or something, and you're never going to see them again. In other words, who cares about repeat business? The pizza is: undercooked, soggy, and swimming in oil. You've had better. Not in the U.S., but definitely in Italy. The waiters and cashier are grumpy and rude. Hordes of tourists probably make them that way, but if that can't be a minimum of polite in dealing with the public, that's a great reason to find another job. The topper came after I paid my bill. (By the way, the pizza price of €6,50 sounds great, right? But add a bottle of water and the cover charge, and now it's 14€.) In any event, as I turn to leave, the furbo at the register essentially orders me to leave a tip. "It's not on the bill, so you have to leave the tip separately," he says. Now, I know there's no tipping in Italy, and I wouldn't have tipped for THAT service anywhere else on planet Earth. But I was so flabbergasted and embarrassed--he and another employee were literally staring at me to see what I'd do--that I meekly walk back to the table and plop down a 2€ coin. So then it was a 16€ lousy experience. I shouldn't have done it. And you shouldn't be bullied by snippy waiters who serve you crummy pizza. There are more pizzerias in Naples than there are traffic lights. Go find one where they want to earn your business.

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,

This place was simply amazing and a gem of an establishment. First, the pizza was amazing and if…read moreyou're familiar with quality Vera Pizza Napoletana (VPN), the flavors will send your tastebuds through the roof and into the sky. Second, being a waterfront restaurant of Santa Maria di Castellabate, this place is gorgeous, and you might have noticed it was featured in the Italian film Benvenuti al Sud. Finally, service and seafood were both exceptional - and this is an understatement. While I did appreciate this place not being a tourist hell like Positano, I do have to sing its praises.

A delicious meal to welcome us to Salerno!!…read more The gentleman who took our order was fantastic! It was very crowded, busy, and we got there about 45 minutes before closing, but he welcomed us and took such good care of us! I had the bream and my husband had cod with marinara. They were perfection!! The tables were small and crowded, which felt a little tight, but I wouldn't change a thing!

Dear Mamma Rosa, thank you for feeding two starving travellers your delicious food! Your pasta…read moredishes, especially the Paccheri alla Genovese with octopus plus chopped pistachios, were the best we had during our entire Italy trip. Our waiter, who is the son of Mamma Rosa, also helped us discover a new way to eat lemon cake: spray it with salted water to really bring out the sweet and tangy flavours. If we visit the Amalfi Coast again, I hope to stay a few days in Salerno so I can visit Mamma Rosa everyday.