Francesco Martucci is the renegade pizzaiolo redefining pizza as a fine dining concept, one fermentation-driven crust at a time. Born in Caserta, Italy, not far from Naples, Martucci’s journey began out of necessity. At just 10 years old, he started working in kitchens to support his family, washing dishes and eventually mastering the tomato station at a local pizzeria. It was there, peeling and preparing tomatoes, that he found his calling. He recalls literally hugging a bucket of tomatoes as a symbol of pride and progression, a moment when he “knew this was my path.”
Martucci’s career unfolded through curiosity and unrelenting ambition. From those early days at the pizzeria to founding his own I Masanielli, his pizza has become both a tribute to tradition and a bold experiment in technique. Instead of accepting convention, he explores long fermentation, multi-temperature cooking, and ingredient usage that is part science lab and part atelier. His flagship in Caserta has consistently topped global rankings and earned him recognition as one of the world’s best pizza chefs, with I Masanielli repeatedly named among the most influential pizza destinations worldwide.
In January 2026, Martucci opened his first U.S. venture, Francesco Martucci Miami, in Wynwood. Launched with partners Nick and Nadia Di Donato, the restaurant brings his vision stateside. He sources both Italian imports and Florida’s bounty, constantly learning and evolving. “Curiosity is what leads everything I do,” he says. It is a mindset that pushes him to seek what is next, never settling for yesterday’s success.
For Martucci, fine dining is not white tablecloths or medals; it is shared moments, elevated ingredients, and pizzas that expand what you thought possible. Each pie is a chapter of his story, showcasing his humble beginnings, scientific rigor, and a lifelong devotion to craft.
