«those who get depressed cannot look at the future, and we are indeed happy with all we're doing. The pandemic offered an opportunity to change point of view and we didn't stop. We have focused on training and, before reopening, we simulated the activity during service, with a very careful attention to anti-Covid laws».

At Identità di Pizza Martucci also presented his project designed with his brother Sasà, Masanielli Around the World, thanks to which he will bring his pizzas all around the world, and with no limitations. In a rigid box clients will find a dough steamed and fried, and closed in modified atmosphere packaging, which will be finished at home at 180°C and garnished then. Three thermic shocks for a unique texture. «Regeneration is one of the futuristic cooking methods of contemporary pizza» Martucci explained.

«We must have fun with clients – he added. – We must convey our message at all costs. Pizza is a two-people game. If people come, eat and leave without saying a word, it's no good. I'm open to critiques, with humbleness. If people don't like something, I will recommend something different myself, next time».

The pizzaiolo has then presented his Futuro di Marinara, garnished with capers, anchovies (strictly prepared by them, and added after the cooking to measure the sapidity and preserve its flavours), garlic and oregano. In the Masanielli Around The World box you will also find a ready-to-use sauce in a jar, herbs and every ingredient necessary for the topping.

«Future is about research, research and research – Martucci ended. – The goal: being able to present a healthy and good product, that can fly everywhere, with no limits. With processes by the letter, a product's life is made longer. What you have tasted today was a dough aged 12 days. Avantgarde is already here».


Annalisa Cavaleri
source: https://www.identitagolose.it/ermes/newsletter/?id=479

Photo by Brambilla-Serrani

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