We have eaten here every day for the last 3 days snd will be back tomorrow. Friendly staff and good…read moreregional cooking. Try the gnocchi with pistachios/lime/local shrimp. Lovely.

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.

Located just a quarter mile away from one of the largest and most majestic palaces in the South…read more You will find a cafe deli that serves up not only the typical coffee and sweets but a bar of homemade style potatoes vegetables lasagna and chicken preparations. We were starting to say the least having just come from Rome and this was our 1st stop along the auto route. Before taking the 3 hour long trip of the museum and the palace up the road we decided to get some nourishment and we were not disappointed neither and quality nor and portion size nor price. All of the specialty deserts appear to be made by one of the finest pastry shops in the South and appear to be fresh and imported daily. The coffee of course was impressive. But what was most notable in this shop was the homemade style lunch entrees. The potatoes and onions were so well seasoned and went well with the breaded chicken cutlets that was hammered thin and breaded and fried to perfection. They make a home style macaroni and cheese casserole served in your own personal pot and it was delicious. As we sat and ate at the high tops we could see that this is clearly not a touristy destination but one for all the locals who are coming in to grab them swept self a quick bite a coffee or a hot pressed sandwich. And of course if it is the Winter season don't forget to pick up one of the many selections of panetone a breads that they have on display. The street parking is tough but if you only need to walk a few blocks to the West you will find a public parking facility that has its own well kept restroom and the rates per hour were very reasonable.

We were wandering around Caserta and found this wonderful place for dinner - had the fried seafood…read moreappetizer which was extremely fresh and not breaded like in the US (calamari, octopus, smelt and fish). I had the Escalopene with Porcini mushrooms and it was heavenly.