Martucci Francesco is One of the Biggest Name's Currently in the Italy

Martucci Francesco is One of the Biggest Name's Currently in the Italy
hailing From Caserta, Italia. He has developed an almost cult following among young amazing pizzaiolo's around Campania


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Born in 1979, he has been baked since he was ten years old. A job that happened by family tradition that became his destiny and a way, for him, to redeem his city "raped by clichés and stereotypes" and a region "with a fantastic microclimate and exceptional products". "Our weapon is our work", a work that he declines bringing the passion for the products of the earth on pizza. Difficult, impossible, find an unbalanced pizza in his menu. Perfect examples - and highly recommended - are the Pink pizza (fior di latte, scapece zucchini, pink salami, Gorgonzola) where Gorgonzola has been chosen "visiting dairy factory in search of the perfect one" for the wedding with pink salami "a a very unknown salami, of great value, which I thought was right to make the best of it ". Or the Velvet Hands (broccoli cream with ricotta water, buffalo mozzarella, sausage with the tip of a black pig's knife from Caserta, aged pecorino cheese aged 16 months), an author's "sausage and friarielli" born on the wave of the suggestion of its origins Pugliese, which threatens to make fall in love even the irreducible of the most classic tastes.

From absolute sapidity and perfect leavening, finding a defect in the dough and its cooking is practically impossible. Wanting to taste it regardless of the ingredients chosen for the seasoning, its pizza is "sincere" as one would say of some wines: pure, it does not hide behind faux aestheticism, but it is beautiful - and above all good - for what it is. With all the stains on the cornice (known for pignoli: it is never too burnt) is true as the hinterland of Campania where it is located, between the palace vanvitelliana and the endless countryside of friarielli, artichokes and precious tomatoes. The classic condiments are, from this point of view, perhaps the ones to start with, which are essential. The Sicilian (San Marzano PDO tomato, fior di latte, aubergine with mushrooms), with the right number of aubergines and a tomato chosen to marry perfectly with these vegetables is in good company with an exceptionortal and a daisy from top five.

The most interesting page of his menu is the last one where he joins the "small companies" to an oil paper still quite new in the world of Neapolitan pizza. From the monocultivar Koiné Tonda del Matese Slow food presidium to the ancient Muraglia monocultivar Coratina di Andria mill, passing through a good variety of oils originating in the province of Salerno, is represented a good part of the oil Italy thanks to a path that unites the study of taste to "attention to nutritional values" of individual products.

The future is constantly evolving and a new project appears on the horizon. A pizzeria under construction that will rise next to the restaurant Le Colonne by starred chef Rosanna Marziale and will open at the end of the summer with three ovens, many more covered, but above all "a 240 sqm kitchen completely dedicated to my experiments. We will have blast chillers, freeze dryers, smokers and low temperature cooking machines ". A potential war machine comparable to that of a large restaurant, suitable for the "crazy head" that says and proves to have, and avant-garde, in its being totally "zero environmental impact". Because the future also passes from pizza, especially if done with sincerity."