Neapolitan pizza star Francesco Martucci to join Massimiliano Prete for four-hands dinner in Seville

Francesco Martucci, owner of I Masanielli in Caserta, will join Massimiliano Prete at Sestogusto Siviglia on 29^th September for a four-hands dinner marking the first in a planned series of collaborations between the Seville restaurant and international pizza-makers. The evening will focus on dough research, cooking techniques and Italian ingredients, and comes a year after the venue opened as the first overseas outpost of Prete’s Sestogusto brand.

Martucci has held first place in the 50 Top Pizza rankings for seven years and has been ranked number one worldwide by The Best Pizza Awards for the past two years. At I Masanielli he has worked extensively on doughs, varying temperatures, fermentations and cooking methods – an approach that has drawn attention to the technical side of Neapolitan-region pizza-making while retaining its regional references.

Salento-born baker Prete, based in Piedmont, is the owner of the highly regarded Sestogusto Mazzini pizzeria in Milan. He opened Sestogusto Siviglia last autumn in collaboration with a group of Spanish investors, who intend to replicate the format in other major Spanish cities over five years. All the doughs for the Seville restaurant are produced at the dedicated Prete Lab in Saluzzo and transported to Spain, where they are stored and finished using controlled technology.

Prete said, “Sharing the counter with Francesco Martucci means meeting one of the professionals who has contributed most to changing the language of Italian pizza. Exchanging ideas with him is a valuable opportunity for growth, as well as the most authentic way to bring the strength and vitality of our research to Spain. For one evening, we will bring together different techniques, doughs, fermentation methods and visions, with the aim of offering the Seville audience a unique experience and showing – together – just how far Italian pizza can go today.” 

The dinner follows a period of recognition for Prete. Sestogusto Mazzini was this year ranked the 13^th best pizzeria in Italy and first in Piedmont in the 50 Top Pizza guide. A month earlier, The Best Pizza Awards named him the 26^th best pizzaiolo in the world and the only Piedmontese entrant in the top 100.

The Sestogusto venues, both in Turin and Seville, offer five different doughs, including one made with evolutionary wheat grown at Savigliano in the province of Cuneo. The Turin site has also introduced a cocktail pairing developed with Matteo Fornaro, bar manager and co-founder of the Nikkei bar-restaurant Azotea. The list comprises five drinks, 80% of them built on Turin vermouth, chosen for its ability to work with the acidity, fat, salinity and aromatic elements of the pizzas. 

Prete’s research extends beyond pizza. In December he opened Matre, a 35m sq bakery in the historic centre of Saluzzo, designed by architects Valentina Pelizzetti and Marco Gini and dedicated to sourdough. It sells breads made from organic and ancient grains, focaccia, pizza alla pala and sweet baked goods, alongside a small shop of selected food products, and received Due Pani in Gambero Rosso’s Guida Panifici d’Italia 2027.

Ahead of the meeting in September, visiting master pizzaiolo Martucci enthused: “I have known Massimiliano for many years, and we share a deep mutual respect built on dialogue, research and a shared vision of evolution. It is a great honour for me to be the first guest of this new project in Seville. It means celebrating a genuine professional friendship, but above all, connecting two paths and two territories. We will take across borders the energy, technique and capacity for innovation that make Italian pizza one of the most vital and universal culinary languages ​​of our time.”

Food Desk

Martucci and Prete’s collaborative dinner takes place on 29^th September 2026 at Sestogusto Siviglia, Plaza Jesús de la Pasión, 6, Casco Antiguo, 41004 Sevilla, Spain. For further information or to book, visit the brand’s website here.