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To celebrate Negroni Week, we will be hosting a very special ticketed dinner at Fatto a Mano Covent Garden. Tickets are very limited and we will be having one sitting at 7pm on Wednesday 18th September – the ticket price of £30 includes 4 courses (as below), each one matched with a special Negroni. 

TICKETS HERE

We can cater around dietary requirements – please email ciao@fattoamanopizza.com by Monday 16th September.

Tarallini & Nocellara olives 
paired with 
Apricot Americano
Select Bitter, Top Cuvee vermouth, apricot syrup, soda, lemon, dried apricot

Calabrian spicy sausage, provolone cheese, giardinera Italian pickles
paired with
Fatto’s Classic Negroni
Campari, East London Liquor Gin, Martini Rosso, orange

Fritto Misto – ‘nduja lasagna fritta, potato croquettes, porcini mushroom arancini 
paired with
Smoked Negroni
Mezcal Ojo De Tigre, Campari, Top Cuvee vermouth, rosemary

Fatto Tiramisu
paired with
Banana & chocolate Negroni 
Amaro Montenegro, London Dry Vermouth, Top Cuvee vermouth, banana syrup, chocolate bitters

This event is in partnership with our friends at Top Cuvee, highlighting their amazing house vermouth. The flavour focuses around the bitter wormwood, supported with some Orris Root and Gentian which are all infused into English Grain spirit to create a bitter base fortifier for the wine. Herbal and citrus notes are then added with Bitter orange and lemon peel, alongside lemon thyme, bay leaves, cardamom and rosemary. Finally, juicy peach is added to the wine which really makes it bang.

The meal will be held at Fatto a Mano Covent Garden and starts at 7pm.

TICKETS HERE

Sulla Spiaggia
Lyme Bay mussels, roasted new potatoes, mozzarella, baby plum tomatoes, saffron cream, chives

The mussels on this pizza are from the amazing team at Rockfish. Rope grown and harvested from Lyme Bay in Devon, they are steamed, lightly fried and packed in olive oil which has been infused with garlic and chilli. The. cream base has been gently simmered with shallots and saffron. We top with mozzarella, roasted new potatoes and tomatoes and then add the mussels and chives when it’s hot from the oven. 

We pair the ‘Sulla Spiaggia’ with our Apricot Americano – using arguably Italy’s original bitter, ‘Select’ and vermouth from our friends at Top Cuvee – the apricot gives it a touch of sweetness. Alla tua salute! 

True to the Italian philosophy of letting simple ingredients sing, this pizza is inspired by ‘Spaghetti alla Nerano’, a dish that celebrates courgettes by pairing them with provolone cheese and basil.

This pizza is in honour of the screen legend Stanley Tucci, Spaghetti alla Nerano being his favourite dish, claiming it to be ‘life changing’, ‘unbelievable’ and ‘one of the best things I’ve ever eaten’.
Our fried courgette and mint pesto is topped with mozzarella, thinly sliced courgettes and then finished with mortadella and provolone once out of the oven.

The Nerano Sorrento is perfectly paired with a Limoncello & Elderflower Spritz, it’s summer in a glass. Salute!

We will be hosting two very special Margherita Sbagliata pizza and dough making masterclasses in our Brighton kitchen, on the 20th and 21st May. Tickets are £40 and are limited to 12 people per session, during which you will:

– learn about our dough production process
– make dough; ball dough for proofing
– open your own pizza bases
– top your pizza
– cook your pizza
– eat your pizza!

This session will focus on our current special, the Margherita Sbagliata. We had the chance to visit Franco Pepe in Caiazzo and we were deeply inspired, to the point that we wanted to dedicate a pizza to him and his territory. We’re happy to say that Franco gave us the opportunity, with our ingredients, to recreate his Margherita Sbagliata. For this special partnership we collectively decided to raise money for the amazing La Scugnizzeria.

All money taken for these masterclasses will go directly to La Scugnizzeria. Founded in 2017 by Rosario Esposito La Rossa the programme offers underprivileged young people from his local area of Scampia, Naples access to environments where they can learn skills for future employment.

The events will be held in our Central Production Kitchen, 3-4 Circus Parade, BN1 4GW. 7pm start to finish around 9pm.

Tickets for Monday 20th May
Tickets for Tuesday 21st May

We had the chance to visit Franco Pepe in Caiazzo and we were deeply inspired, to the point that we wanted to dedicate a pizza to him and his territory.

We’re happy to say that Franco gave us the opportunity, with our ingredients, to recreate his Margherita Sbagliata. For this special partnership we collectively decided to raise money for the amazing La Scugnizzeria.

During 29th April – 2nd June, £1.50 from every Margherita Sbagliata sold will go directly to La Scugnizzeria. Founded in 2017 by Rosario Esposito La Rossa the programme offers underprivileged young people from his local area of Scampia, Naples access to environments where they can learn skills for future employment. We are honoured.