Francesco Martucci

Born in Caserta in 1979, Francesco Martucci is one of the most revolutionary and influential figures in contemporary pizza worldwide. Driven by a self-taught temperament and tireless ambition, he shattered the canons of the Campania tradition by introducing absolute avant-garde culinary techniques to the world of the white arts, such as cooking in three textures (steaming, frying, and baking) which gave birth to the iconic Futuro di Marinara pizza. Following a childhood spent alongside his uncle in his pizzeria, where he learned technique and shop life, in 2001 he opened the first I Masanielli banner; later, in September 2017, he inaugurated the new location on Viale Dohuet, churning out top-tier quality on an industrial scale: 1,200 covers a day with a team of 40 staff members.

Stably crowned at the first spot of the prestigious 50 Top Pizza ranking (both in Italy and worldwide) and honored with Three Spades (Tre Spicchi) by Gambero Rosso, Martucci conceives pizza as a dish of haute cuisine, where the perfect dough serves as a canvas for sophisticated, modern toppings resulting from a visceral research into ingredients.