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Our Bella Disgrazia (Beautiful Disgrace) is back as our special pizza! From Monday 23rd February for seven weeks, until 12th April.

The Bella Disgrazia has always divided opinion (as pineapple on pizza tends to!) but for us it was never about proving a point, it was always about making something genuinely delicious. Our head pizza master, Antonio, has spent his ten years at Fatto a Mano thinking about what a pineapple pizza could be if it were treated with the same care as everything else we make – quality ingredients, not too sweet, not too heavy handed, just balanced in the way a good pizza should be.

We roast the pineapple slowly with chilli so it becomes soft, sweet and gently spicy. We add black pepper pancetta and mozzarella, then layer on Ventricina, a three month aged salami from central Italy made with pork, spices and red chillies. As it bakes, the edges crisp and caramelise. When it comes out of the oven, we finish it with our own ’nduja hot honey, a scattering of chives and a generous pile of 24 month aged Parmesan. It’s sweet, salty, spicy and smoky – and we think it should challenge even the sternest critics of pineapple on pizza! 

For those who prefer to go without meat, the Veggie Disgrazia keeps the same warmth and sweetness, pairing the spicy roasted pineapple with our own vegan ’nduja, mozzarella, Parmesan and chives. It can also be made fully vegan on request.

This year, £1 from every Bella Disgrazia sold will go directly to FareShare Sussex & Surrey, who redistribute surplus food to charities that turn it into meals. Last year, FareShare Sussex & Surrey helped us rescue and redistribute 7.5 tonnes of pineapples to 130 charities and community groups. This year, we are proud to support them in return.

A Roman feast in aid of The Real Junk Food Project

On Saturday 24th January at 7pm, we’re bringing a slice of Rome to Brighton.

For one night only, Fitzherberts Hub in Kemptown will be transformed into a bustling Roman trattoria. Think red-check tablecloths, flickering candlelight, clinking glasses, and a playlist of traditional Roman stornelli filling the room.

You’ll be welcomed with a set menu, served generously:

Pollo cacciatore croquettes
Classic Roman supplì
Carbonara pasta
Maritozzi 

Tickets are £35, which includes the full set menu plus free-flowing vino e gassosa throughout the evening. There’ll also be an additional bar for anything extra you fancy, and a raffle packed with great prizes, with all proceeds supporting The Real Junk Food Project.

Come hungry, come thirsty, and come ready for a night of Roman feasting, Fatto style! All money taken from ticket sales, the bar and raffle will go directly to the amazing Real Junk Food Project. 

You can buy tickets HERE

Join us on Saturday 13 December for a special pizza masterclass in support of the brilliant Tarner Community Project. Tickets are £35, limited to just 12 people, and every penny goes toward buying Tarner a pizza oven, helping their after-school club and youth project cook, learn and create with the kids.

TICKETS HERE

Over the two-hour(ish) session (6–8pm) in our Brighton kitchen (3–4 Circus Parade, BN1 4GW), you’ll enjoy:

• Neapolitan snacks on arrival

• A hands-on masterclass: our dough process, how to make classic Neapolitan pizzas, and the stories behind our menu favourites

• Your own pizza to eat + dough to take home

• Soft drinks and alcoholic drinks throughout

Why Tarner?


Tarner Community Project provides year-round support for children and young people in one of Brighton’s most disadvantaged areas. They run after-school clubs, youth programmes and outdoor activities that offer safety, creativity and confidence-building for local kids. Helping them buy a pizza oven means giving those young people a new way to learn, share and have fun together.

Join us, learn something delicious, do good for Tarner! 

TICKETS HERE

An annual tradition, we recently set the team a task to dream up their own Fatto creations for our pizza and cocktail competition. After a very tasty round of testing (which quickly turned into a bit of a party), two of our North Laine team members came out on top. Head pizzaiolo Gaetano and Vandana, one of our brilliant waitresses, stole the show with what we’re very excited to announce as our new special pizza and cocktail.

GAETANO’S SUPERNOVA VERDE

Gaetano talks about Naples with the same warmth as the pizza oven he works from. His Supernova Verde is a twist on one of his childhood favourites: the simple but beautiful Pasta e Piselli, a Neapolitan classic made with unassuming ingredients but always cooked with love. It’s a dish his mum used to make for him, one he’s always cherished, and now brought it to life in his own way.

The pizza starts with a base of pea crema and roasted peas, mozzarella and parmesan layered with black pepper pancetta, a staple in southern Italian kitchens known for its deep, aromatic saltiness. It’s finished hot from the oven with crispy onions and a drizzle of crema di provola, a smoky cheese typical of Naples. The result is rich, fresh, and full of heart, exactly how Gaetano likes to cook.

VANDANA’S TWACKERED TORINO

Vandana’s Twackered Torino is her love letter to the great Italian classics. It begins with the Milano–Torino, the cocktail that inspired icons like the Negroni, Americano, Boulevardier and Hanky Panky, but she’s taken that timeless mix of bitter and sweet and given it her own Brighton twist.

To make it, she uses Tuaca to add smooth caramel and vanilla notes, then balances it with a coffee kick. The Campari is cold infused with cracked whole coffee beans, rested for a full day and carefully filtered to create a silky roasted depth that runs through the drink. It’s finished with a slice of orange, lightly dried and dipped in dark chocolate. 

You’ll find Gaetano’s Supernova Verde and Vandana’s Twackered Torino on our special menu from today. Two brilliant creations from two brilliant people.

A big BRAVI to Gaetano and Vandana!