Francesco Martucci, considered one of the best pizza chefs in Italy, creates his masterpieces in Caserta, the home of Buffalo Mozzarella. His pizzas are as modern in concept as they are rich in tradition. Martucci, who makes more than 900 pizzas daily, is famous for his pizza “a canotto,” with a thick bordering crust, or outer edge (canotto means “lifeboat” in Italian). A connoisseur of pizza fillings, he uses his light and nutty crust to showcase such elaborate toppings as escarole, local olives and anchovies, poached sausage and local burrata (mozzarella with a cream center). 

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