Francesco Martucci, began his journey in the world of pizza at just ten years old, in his uncle’s pizzeria. From washing dishes to mastering the craft, his journey led him to become the proud owner of I Masanielli – now a beacon of excellence in the world of modern pizza. His story proves that with passion, humility, and hard work, a humble tradition can become a celebrated art on the global stage.
The Best Chef: Right, let’s start from the top – how did everything begin? How did Francesco Martucci and I Masanielli become what they are today?
Francesco Martucci: I grew up in a bit of a rough neighbourhood, as we’d say where I’m from. At the time, there weren’t many opportunities around, so you really only had two paths to choose from. I tried to take the less obvious one – the harder route. My mum had me when she was just sixteen, so by the age of ten I was already working, washing dishes and toilets in a pizzeria – it wasn’t exactly my dream job, but it was what needed to be done.
Looking back, I see it as a real chance for redemption. I still remember some of the other kids’ parents didn’t want them playing with me – they thought I wasn’t good enough. So for me, everything I’ve achieved feels like a way of proving something, a kind of payback. Kitchens aren’t easy places to be in – they’re intense, exhausting. Spending so much of your life in that environment takes a toll. But I think the mentality around work is starting to shift. These days, it’s about sustainability – you’ve got to live your life. You work to live, not live to work.
The Best Chef: But don’t you think that, in a way, things have maybe gone a bit too far – that without sacrifice, people don’t really understand that reaching a certain economic or social status sometimes requires a bit of struggle?
Francesco Martucci: We live in a world that moves at an incredible pace, you know – with the internet, social media, and all that. This kind of globalisation does make sense in some ways. But just as quickly as the world can lift you up and put you on a pedestal, it can just as easily forget about you. That’s why I believe that those of us who are a bit older, who are meant to set an example, need to stay in tune with what’s going on. We need to be open to listening to what young people need and are trying to say.
The Best Chef: When we talk about I Masanielli, the ones that really set the stage for your success today, how did it all begin?
Francesco Martucci: Masanielli comes from Masaniello, the revolutionary. My brother, sister and I were still young when we opened in 2001, but we already had a clear goal: to focus on quality. At the time, pizza was going through one of its lowest points. Only a few pizzaioli stood out, and for me, the best of all was Francesco Pagliaro – not just my mentor, but the true pioneer of quality. Coming from his school, we wanted to spark our own revolution. We started in a 20-square-metre space – just takeaway and delivery. In 2012, I decided to open a proper pizzeria with tables, but no one wanted to give me a loan. I heard a lot of “no’s” before finally opening I Masanielli on Viale Lincoln, thanks to a €15,000 loan and the support of some friends. The first years were tough. I remember one Friday night – the place was empty. A family came in, looked around, and quickly left. That moment hit me hard, but it also strengthened my resolve. You can’t expect to be liked by everyone. What matters is staying true to your vision and connecting with those who believe in it. In 2014, things started to change after we were featured in a well-known local publication. From there, it took off. We were serving 500 people a day in that tiny basement space. Then in 2017, we moved to the current location. It was an instant success, but I struggled at first. I was too protective of my pizza –like an old-school dad. But I learned that at some point, you need to let go and let it grow.
The Best Chef: Going back to pizza, which of the pizzas you’ve created do you feel represents you the most?
Francesco Martucci: Emotionally speaking, Mani di Velluto was definitely one of the first that really made waves. But there’s also Futuro di Marinara. It’s inspired by the traditional Casertana – with oregano, garlic, tomato, anchovies, and capers. I asked myself: how can I take this and make it better? No one in Campania would have dared to put a crispy pizza on the menu back then.
The Best Chef: Francesco, where do you see yourself in one year, five years, ten years from now?
Francesco Martucci: Let’s put it this way. I’d love to have more time for my children – and for myself. Thankfully, my kids have everything they need, but I don’t want to be the thing they’re missing. That’s what really matters: time. It’s the most precious thing we have – you can’t buy it, and you certainly can’t stop it.
Personal Instagram: instagram.com/francescomartucciland/
Pizzeria’s Instagram: instagram.com/imasanielli/
Pizzeria’s address: Viale Giulio Douhet, 11, 81100 Caserta CE
