Pizzeria I Masanielli - Sasà Martucci, Caserta (Ce)

So it went down like this - after trying two, well three slices of his pizza in Ravello (see here) I decided.  I decided that I would make that 30/40 minute drive out to Caserta and try hipizza made in his wood burning oven in his pizzeria.  I'm talking about a decision to have lunch with Salvatore Martucci - better known as Sasà Martucci.  The pizzeria?  I Masanielli  - Sasà Martucci.

Pizza maker Sasà Martucci

A little over two years had past since my last visit.  You've got a lot of catching up to do - Martucci joked with his signature smile.  So we looked over the menu and narrowed my pizza lunch to just 4 pizzas.  Not an easy task!

First up was a pizza that Martucci named after himself - the Sasà Martucci.  

A white pizza with tuna foam, crispy Giarratana onions, baked black olives, fior di latte, Kione extra virgin olive oil (Slow Food Presidio) and edible flowers showered on top. A pizza that represents a little of his personality. (He promised to tell me why in the future)

The next pizza was Martucci's take on a classic Campania pasta dish.  The Nerano.  Why the name?  Because Spaghetti alla Nerano was born in the seaside town of Nerano and features zucchini and cheese - just like this pizza.

Martucci uses a Parmigiana Reggiano fondue on the base  then tops it with fior di latte, a combination of green and yellow zucchini, crispy zucchini flowers, yellow zucchini chantilly, Provolone del Monaco cheese, pepper, and extra virgin olive oil.

Pizza number three - 8 Morsi - created with Mirco Scognamiglio, the chef of 12 Morsi. 

The pizza is baked with velvety yellow zucchini squash and fior di latte.  When the pizza comes out of the oven, Martucci adds Friesian beef shoulder, Parmigiana Reggiano foundue, balsamic vinegar and Koine extra virgin olive oil.

I had room (and time) for one more.  Pizza number 4.  Pizza Rosa, Pink Pizza. 

This pizza is actually a focaccia.  The primary difference between a focaccia and a pizza is that a focaccia's dough is higher than a pizza since it uses more leavening.  After the focaccia is baked, Martucci adds salmon that has been marinated in lemon, stracciatella di bufala cheese, pink pepper, fresh mint and extra virgin olive oil.

Lunch over,  Martucci sat down for a quick chat and a cup of coffee.  In just a few days he would be closing down for a few weeks for a well deserved vacation.  Then he would be back to work.  Back behind the pizza counter.  Back with new ideas for new pizzas.  

Ti aspetto! he said.  I'll be waiting for you!