THE FUTURE OF
MARINARA PIZZA

Method

The first pizza cooked three ways: steam baked, then fried and finished in the oven. Maestro Martucci wanted to improve and rewrite two classics: montanara pizza, which is fried then baked in the oven, and the simpler, more popular marinara pizza, in the Caserta version (with anchovies).

Triple cooking gives the dough a new texture, soft and crunchy at the same time. The initial phase, steam baking, makes it incredibly soft. The first bite is an explosion of textures, from soft to crunchy near the crust, absolutely bursting with flavour. The roasted tomato sauce he uses preserves all the sweetness of Campania's ‘red gold’ by playing with the saltiness of Trapani anchovies and Salina capers, complemented by Caiazzana olives, a delicacy of ancient Campania. The garlic is the orsino variety, minced, and the mountain oregano adds fragrance, closing the circle of this creation. It's become an instant classic, an essential choice for anyone who dines at I Masanielli.