Franco Pepe, and both i’masanielli by Francesco and sasa is in this area. I personally think avoid tourist place in Naples and make a trip to caserta just for this pizzerias is totally worth it. World class pizzas.
Also these three of this pizzerias are next to multiple famous caseficio (mozzarella factory) so cheese is incredibly fresh and taste amazing on pizzas. I feel like I can make best Margherita if I had that quality available (made in 9am to pizzeria and use from noon. Cheese’s own umami level is just different so even thought tomato’s are just okay the whole pizza just tasted so good.
First pics are i’masanielli by sasa martucci and beautiful street of caserta
Fried omelette (Neapolitan fried pasta) was very nice, especially contemporary version which had pesto, vegetables and lemon zest. All pizzas were great since cheese is just so good. Doughs are very soft and light but high light was Sapori di casa which had tomatoes, amazing artisan Parmesan that yield good umami with most porky but delicious coppa I had in my life with bunch of local tomatoes. Very nice balanced flavor. Feels like “pizza” steamed, fried and rebaked in electric oven dough helps lot to feel these toppings.
Great post. I know people love 50 Kalo but didn’t hit for me. 3.0 Ciro Cascella was a sleeper as far as Naples goes.
Question: are you playing with a 400c style (tokyo thing) with the conveyor belt Moretti Forni? Think I saw on Insta… I’m still kinda fascinated by what they’re doing, and can’t wait to see what you innovate.
Did tasting menu on i’masanielli by Francesco marticci
Couple pizza’s flavor are not what i’m used to some of them are borderline too complex, so I couldn’t appreciate (I prefer simple strong flavor than 5-6 complex flavor, just me for regular diner I can see they can get impress by those crazy combination) but futuro di marinara is just pure bless… also surprisingly pickled watermelon with prawn on fried dough was really amazing. When you bite hot air comes out and feels like insanely light and no chew at all which is truly special. I enjoyed pickled bell pepper sauce with soy marinated tuna with chili as well.
His triple cooked dough that is steamed fried and baked is world class dough. I don’t think I got anything like this level of dough in USA. His regular wood fire oven pizzas are pretty good too, has crisp, and structure. Flavor of dough is stronger than Diego vitagliano but vitagliano’s wood fired pizza dough is more soft airy bread, which reminds you dense cotton candy this one is little more crispy and light forward texture
They give you souvenir to tasting menu people, I got ischia oregano which I loved. Talk to Francesco also, he is really nice person.
50kalo was good for me especially fried pizza. I feel like 50kalo is very likable and famous to locals because style of their pizza is more against contemporary pizzas (huge crust, less space for toppings) lot of peole in Italy don’t eat crust because they watch out for their weight and most importantly don’t like change. They will choose starita, 50kalo over other contemporary style. Back to conclusion yes 50kalo can’t compete with Diego vitagliano, or Francesco martucci
People who are not from Naples we judge by different things so might not hit hard.
Other one I didn’t try it.
Lot of people dmed me that it reminds 400c pizza but its going to be completely different pizza. If you pick, it’s going to be more close to Diego vitagliano’s double crunch or Francesco martucci’s triple cooked dough
