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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.

This pizza is a fusion of Northern and Southern Italy; with buffalo ricotta from the south, bresaola and balsamic from the north.

Bresaola is a beautifully deep red cured beef, served thinly sliced. Originating in Lombardy and popular in the region since at least the 15th century, farmers still use the fresh alpine air to help preserve the beef. It is linked to the ancient tradition, common throughout the Alps, of preserving meat by salting and drying. Bresaola is often served as a starter with rocket, Parmesan, lemon and balsamic – the flavours we have chosen for our special pizza.

The base of buffalo ricotta is delicate, perfectly carrying the strong flavours of the toppings. Ricotta translates to ‘re-cooked’ in Italian, the milk being cooked twice – firstly so the curds and whey separate, and again to create a creamy ricotta cheese. We finish our pizza with a glaze made from the much-loved, centuries-old ingredient of balsamic vinegar, reduced until it sings with a bright, tangy and caramelised flavour.

We’ve paired this month’s pizza with our Splendido Spritz. Combining London dry gin, Martini Bianco vermouth, raspberry syrup and lemon juice. We finish the drink with a top of Spumante for a fresh and fruity aperitif special. ’Splendido’ means ‘beautiful and bright’ in Italian, it’s a perfect spritz for spring. Salute! 

This month we’re introducing our own spicy ‘nduja honey on the ‘Popeye’ special. Created in our kitchen, you NEED to try it!

Our Popeye pizza’s peppery blue Gorgonzola Piccante and spinach base is topped with salame Ventricina, which is typical of the Abruzzo region in Italy. High quality pork is mixed with chopped sweet pepper, spicy chilli flakes and fennel seeds to create a salame which packs a punch with flavour. Our sweet honey, slow cooked with spicy ‘nduja, is poured over as the finishing touch.

We named this special after Popeye the Sailor, who would use spinach to induce super human powers – ‘I’m strong to the finish ‘cause I eats me spinach!’

This special pizza is perfectly paired with our very own ‘Fatto Amici’ beer. It’s a crisp, clean pale ale that is brewed for us by our friends at Unbarred Brewery in Brighton. 

Buon appetito!

We will be hosting two very special vegan pizza and dough making masterclasses in our Brighton kitchen, on the 29th and 30th of January. 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 vegan toppings and will be in collaboration with Gemma Ogston of Gem’s Wholesome Kitchen.  

The events will be held in our Central Production Kitchen, 3-4 Circus Parade, BN1 4GW.  6.30pm start to finish around 9pm. 

Tickets in links below! 

Monday 29th January

Tuesday 30th January