Category: Uncategorised

To celebrate, and in an attempt to challenge the sternest of critics, we are offering this special FREE to anybody who comes into any of our pizzerias bringing a pineapple. Available for eat-in only, there is no catch and no time restrictions. The fresh pineapples that we collect will be cooked down with chilli to be used in the pizzerias (all excess of the fruit will go to local food banks). 

Our Bella Disgrazia is topped with black pepper pancetta, mozzarella and fresh pineapple that we’ve roasted with chilli. Ventricina spicy salami is added, which is a 3-month aged cured meat, typically from Abruzzo, Lazio and Molise regions made with pork cuts, a mix of spices and red chillies. The pizza goes in the oven, letting the Ventricina crisp up. We finish the special pizza with our own ‘nduja hot honey, a sprinkling of chives and 24-month aged Parmesan. 

We can’t wait for you to try it, see you soon (pineapple in hand!)

Join us on Wednesday 12th February at Fatto a Mano Bethnal Green for an evening of cheese, wine and pizza as part of Fatto a Mano’s collaboration with Neal’s Yard Dairy.

Tickets cost £40 per person for what promises to be a special event. Lucy Handley of Neal’s Yard Dairy will be joined by wine expert Andy Wiseman, hosting an evening that guides you through the tasting menu they have chosen: 

Durello Palladiano Spumante

Templegall
Gavi del Comune di Gavi Tenuta Santa Seraffa, Piemonte

Dorstone Goat cheese
Falanghina Montecalvo, Campania

Baron Bigod
Primitivo Conviviale, Salento

Fatto x Neal’s Yard Quattro Formaggi pizza
Barbaresco ‘Corsini’ Aradica, Piedmonte

Stichelton
Moscato d’Asti Pallazzina Cascinone, Piemonte

Tickets HERE are very limited for this one-off event. Our event will start at 6.30pm and will be held at Fatto a Mano Bethnal Green – 250 Paradise Row, London E2 9LE.

Our collaboration pizza with the cheese legends Neal’s Yard Dairy is here! 

With a base of mozzarella, Colston Bassett stilton, Dorstone goats’ cheese and finished with oven-baked parmesan chips, this is Fatto a Mano’s version of the classic ‘Quattro Formaggi’ (four cheese) pizza featuring cheese from Neal’s Yard Dairy. 

We finish the pizza special with Lambrusco and onion jam, made by slow- cooking Lambrusco (sparkling red wine from the Italian region of Emilia Romagna), red onions, lemon zest and thyme before adding our oven-baked parmesan chips and a sprinkling of tarragon. 

Colston Bassett is a stilton unique to Neal’s Yard Dairy. It’s gentler and sweeter than you’d expect from a ’typical’ blue cheese, creamy and buttery with delicate veining. Dorstone goat’s cheese has bright, citrusy flavours, made in Herefordshire with goat’s milk. 

Neal’s Yard Dairy are renowned for revitalising the market for British and Irish farm-made and artisan cheeses since the 1980s, maturing, wholesaling and retailing cheese from British farmers committed to producing their own cheeses using traditional methods. In the 1970s, a community of food businesses focused on quality and simplicity cropped up in a derelict corner of Covent Garden – now known as the famous Neal’s Yard. Randolph Hodgson joined their ranks and founded Neal’s Yard Dairy, and what began as a small shop stocking a couple of cheeses grew with Randolph’s immersion in the British cheesemaking community. He began visiting cheesemakers, learning about their work and bringing cheeses back to his shop, still the core of what they do today. 

The ambition of Neal’s Yard Dairy has always been to offer the very best British and Irish cheese, identifying interesting, characterful and authentic varieties. All of Neal’s Yard cheeses are matured in Bermondsey, London with the team meticulously providing the right conditions to ensure they are producing the best quality cheese possible. As well as selling online, their stores are in Neal’s Yard Covent Garden, Borough Market, Bermondsey and Islington. We’re proud to support their mission to improve British cheese.

This Christmas we’ve taken inspiration from two classic Italian dishes. Book here for your festive get-together, or for larger Christmas parties and events for 11 or more people, call your chosen pizzeria or email us on groupbookings@fattoamanopizza.com

Guanciale Cacio & Pepe
This pizza is our own Fatto version of one of the legendary Roman pasta dishes, Cacio e Pepe. We slowly simmer black pepper, Pecorino Romano and cream for an indulgent base, and then top with guanciale, roasted butternut squash, porcini mushrooms, mozzarella and thyme.

The star of this special pizza is the guanciale, fermented and air-dried in the UK by our friends at Cobble Lane Charcuterie. Originating in the Italian regions of Umbria and Lazio, Cobble Lane’s guanciale is matured for 6 weeks, with the pork jowl cheeks of British reared pigs. The meat is slightly sweet, with an intense flavour and a melt in your mouth feel from the silky golden fat.

Cobble Lane are masters of cutting, curing and smoking high welfare British meats, using traditional Italian production methods learnt from founder Adam’s time training throughout Sardinia and Sicily.

Brighton Blue & Cavolo Nero
This pizza is inspired by the hearty Tuscan dish, ribollita.

Our vegetarian special has a creamy base of cannellini beans, a key ingredient in ribollita. We top the pizza with cavolo nero, the loose and dark-leafed cabbage from Tuscany which gets crispy in the oven. Brighton Blue from High Weald Dairy is added in generous chunks. The mild, slightly salty and semi-soft cheese with a mellow blue flavour is perfect with mozzarella and a sprinkling of chilli & garlic pangrattato.

We’ve got an absolute dream team and we feel so at home already. The pizza oven is fired up, our doors are open and bookings are LIVE! Thank you so much to our new friends and neighbours for making us feel so welcome. We can’t wait to serve you pizzas for years to come. 

CLICK HERE TO BOOK ❤️