Pop open the Spumante and phone all of your friends… our beautiful new pizzeria in Covent Garden is now officially open! 

We’re taking bookings for all group sizes and always have plenty of space reserved for walk ins. Come see us! 


New starters, new pizzas and the return of our gelato – there’s something for all of you. Plus a VERY special new kids pizza…

First up, and *maybe* the most exciting of all… our lasagna pizza is now on Fatto a Mano’s main menu and always available. Originally developed as a monthly special, it was very popular (maybe the most popular… ever?!) we decided it was only fair to listen to you all and make it a permanent fixture. 

Bruschetta with burrata and fried polenta with caponata (a Sicilian aubergine salad) are the new starters. Pizzas added include our pancetta, porcini & gorgonzola, which is already a firm favourite of ours!

Super special new vegetarian and vegan options are GO! Pesto, courgette & buffalo bocconcini is a BEAUT of a new pizza. Stunningly green and very pleasing to the eye (as well as the mouth).. buffalo bocconcini with roast peppers, courgettes, basil pesto, parmesan and oregano. Our second new vegan pizza is truffle, butternut squash and vegan parmesan – it’s a winner with courgette, truffle & mushroom cream, butternut squash, rocket and vegan parmesan. Our very own Fatto vegan ‘nduja is now red! We’re now serving it on a tomato base, adding artichokes, red onion, black olives, chilli, vegan mozzarella and basil, topped with our homemade vegan ‘nduja.

New on our kids menu is wurstel & patatine – frankfurter sausage, Campania fries, bechamel sauce and mozzarella. A much-loved kid’s favourite in Naples for decades, our team have dreamt of bringing back their childhood memories of pizza, Neapolitan style! 

We have a gorgeous Amarena Bellini, made with Spumante, cherry syrup and amarena. New on the wine list is a Barbaresco which goes perfectly with everything above… packed with fine red berry fruit, yet keeping all the classic darkly spicy and dried herb notes – buonissimo!

New desserts! We’ve brought back our gelato, including the return of our pistachio. Our new Fattobon gelato sandwich is a perfect after-pizza treat… biscotti & stracciatella gelato, chocolate biscuit and roasted hazelnut.

See you for pizza soon. Buon appetito!

OctoberBest 2023

OctoberBest is BACK, and we have a very special menu as part of it which is available all day and every day from now until 22nd October. OctoberBest is an annual celebration of our hometown Brighton’s favourite restaurants, honouring the best food and drink that our city has to offer. 


(Fatto Helles Lager / house wine / any soft drink) 



There’s no need to book, just turn up and we’ll look after you! If you have a special occasion that you would like to book for 6+ then you can do so here! 

Inspired by Puglia

Friarielli (wild broccoli) is a staple of Italian cuisine, known by a different name depending on which region you are in (see also ‘broccoletti’ in Rome, ‘rapini’ in Tuscany and ‘cime di rapa’ in Puglia). Known in Campania as friarielli, the word mimics the crackling sound they make when prepared in the traditional way – tossed still wet into sizzling EVOO with chilli and garlic, when you say FREE-AH-REE-ELLE-EE you can almost hear them sautéing! In the past, the vegetable was also cultivated in Naples itself, particularly on the Vomero hill, which was known as o’ colle de’ friarielle (the friarielli hill)

For this pizza we have been influenced by the flavours of an iconic Puglian pasta dish, orecciette con friarielli, which pairs the little ear-shaped pasta with friarielli, chilli and pagrattato crumb. It’s a particularly special dish to the region as locals will buy the pasta direct from sellers who make orecchiette on the backstreets, letting the little pieces dry out in the southern Italian sunshine whilst they work.

We have added capocollo, a cured pork produced in Martina Franca, Puglia. The pork neck is seasoned with salt and black pepper, massaged and left to rest to be soaked in vincotto. It’s then smoked with thyme and the bark of frango, which is an oak typical of Puglia. Our burrata is then generously dolloped on top – the Ponticorvo family have been making fresh cheeses in Caserta, Campania since 1968.

We use the friarelli to make a pesto with chilli and garlic, and then blend and whip with whole milk to create a smooth and creamy texture before adding the chilli pangrattato crumb and basil.

Our special pizza this month is perfectly paired with our Puglia Sunset Spritz, batch-bottled by us. It’s a gorgeous mix of Primitivo, lemon juice, almond syrup and Martini Bianco. We add a splash of soda and serve with fresh fig.


Dough & Pizza Masterclasses


Help us get The Junk Food Project a pizza oven by making and eating pizza! As part of OctoberBest, we will be hosting 2 very special dough and pizza making masterclasses at our central production kitchen just off Preston Circus in central Brighton. Tickets are £30 and are limited to 16 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! –
– after pizza drinks round the corner with our friends at Unbarred Brewery –

All proceeds from the events will go towards buying a pizza oven for The Junkfood Project. The Junkfood Project are doing invaluable work in Brighton and beyond, intercepting food waste which would otherwise be destined for land fill. They have a fantastic new hub in the Fitzherbert’s centre in Brighton and are looking to serve pizzas on a ‘pay as you feel’ basis, encouraging people to think about what a plate of food means to them and to value it in any way they can. It’s a system that chooses not to segregate people based on financial circumstances and feeding people in need freely or cheaply, supplemented by those who currently can afford to. 

The Junk Food Project think that a pizza oven would be beneficial to the café operation, as well as being able to use for off-site events – and we would like to buy it for them. Once they have one we will be providing pizza dough from our central production kitchen on a regular basis and we would like to continue supporting them in whichever way we can. 

The events will be held at our Central Production Kitchen, 3-4 Circus Parade, BN1 4GW. Click on the date to buy tickets!

Friday 13th October @ 6.30pm
Friday 20th October @ 6.30pm

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