Italian gastronomy explores contemporary pizza and restaurant management

The November 2026 issue of Ristorazione Italiana Magazine features Francesco Martucci, the chef behind I Masanielli. Martucci, who began his career at age ten, discusses his scientific approach to pizza making, including controlled fermentation and specialized cooking techniques used at his establishment near the Reggia di Caserta.

The magazine also addresses critical business aspects of the food industry. Experts discuss financial management, such as identifying errors in food cost calculations and waste management, as well as human resources strategies to attract talent through sustainable shifts and corporate welfare.

In a separate culinary event, the Intrecci format held at the Grand Hotel Angiolieri in Seiano showcased contemporary pizza. Manuel Maiorano, chef of La Fenice in Pistoia, collaborated with chefs from Saporì and L’Accanto to present a menu blending Campania and Tuscany traditions. The tasting included experimental dishes such as savory croissants and Neapolitan-style doughs with diverse textures.