From I Masanielli to Pepe in Grani
This article was adapted from the original itinerary published on the blog Visit Naples and Amalfi Coast Travel Tips
Living in Italy, I’ve always known that pizza means more here than anywhere else. It’s tradition, community, and pride, all baked into every crust. Naples gets the spotlight, and rightfully so it’s the birthplace of pizza. But if you’re looking for the best pizza I’ve ever tasted, follow the road a little north to Caserta.
This city, known for its Royal Palace, has quietly become a destination for true pizza lovers. Caserta and the small towns nearby now host seven pizzerias ranked among the Top 50 in Italy. For those of us who live here, we’ve seen this transformation unfold over the past few years—and it’s been incredible to witness.
This is the pizza path I always recommend when friends ask where to find the real thing.
I Masanielli By Francesco Martucci
📍 Viale Giulio Douhet, 11, 81100 Caserta CE
📌 View on Google Maps
🌐 Website
📧 Book ahead: info@pizzeriaimasanielli.com
At I Masanielli, Francesco Martucci brings something unique to the table. He doesn’t follow trends or replicate old-school styles. Instead, he draws from fine dining, using modern tools like sous vide machines, flash freezers, and dehydrators to bring out the full character of each ingredient.
The toppings—mozzarella di bufala, capers from Salina, anchovies from Trapani, San Marzano tomatoes—are familiar, but the way they’re handled sets this pizzeria apart. The dough is light yet structured, with a flavor that comes through in every bite.
What To Try
- Trio di fritti – A perfect start. These crispy bites open the meal with balance and texture.
- 5 consistenze della cipolla – Fior di latte mozzarella layered with onions in five forms: cream, fermented, crispy, burnt, and mayonnaise. It’s bold and well-executed.
- Genovese secondo Martucci – A take on the beloved Neapolitan genovese sauce, transformed into pizza form.
- Futuro di marinara – This reimagined version of the Casertana marinara features capers, anchovies, garlic, and oregano. The dough goes through a three-step process—steamed at 100°C, fried at 180°C, then baked at 400°C—which gives it a light, crisp finish that’s unlike anything else.
Martucci’s style shows how tradition and innovation can work together naturally. You’ll need to reserve a table a few days in advance, but it’s worth every effort.
Pepe In Grani By Franco Pepe
📍 Vicolo S. Giovanni Battista, 3, 81013 Caiazzo
📌 View on Google Maps
🌐 Website
📧 Book ahead: prenotazioni@pepeingrani.it | info@pepeingrani.it
Next, head 20 minutes up into the hills to Caiazzo, where Franco Pepe created something special with Pepe in Grani. Locals and visitors alike admire how Franco brought new life to pizza by focusing on quality, process, and simplicity.
The dough at Pepe in Grani stands out immediately—fermented to perfection, then baked for ideal texture and balance. Franco gives each pizza his full attention, and it shows from the first bite.
What To Try
- Tasting menu – Choose from 6 to 12 courses (€35–€65). It’s the most complete way to experience the creativity coming out of this kitchen.
- Margherita sbagliata – A clever twist on the classic: cheese forms the base, with raw tomato puree and basil reduction layered on top. Clean and thoughtful.
- Grana, pepe e fantasia – A comforting combo of smoky cheese, egg yolk, and pancetta. Simple ingredients, expertly combined.
- La crisommola del Vesuvio – A dessert pizza with apricot jam and ricotta, lightly fried and sweet without being heavy.
People have described emotional reactions after eating here—and I’ve seen it happen. The food connects with something deeper than just hunger.
Why Caserta Belongs On Your Pizza Map
Caserta and Caiazzo have grown into two of the most exciting pizza destinations in Italy. Places like I Masanielli and Pepe in Grani didn’t just add to the conversation—they changed it.
These pizzerias reflect what we value here in Campania: skill, care, and a respect for both ingredients and tradition. If you’re coming to Naples, take a little time to visit us just up the road. The flavors waiting here are more than worth the trip.
