Spicy Vegan Lasagna Pizza

Our first special of 2024, and we’ve created a spicy vegan version of our Lasagna Pizza! Our most popular new pizza in 2023, we’ve been overwhelmed with requests for a vegan version. Re-imagining the iconic Italian dish, this is a plant-based pizza that doesn’t compromise on flavour.

In collaboration with plant-based chef Gemma Ogston (of Gem’s Wholesome Kitchen), we’ve given our vegan special a spicy twist together with our own vegan bechamel and ragu sauces, as well as our own vegan parmesan.

Our bechamel is created from oat milk. Using Miami Foods mince, our vegan ragu packs a punch in flavour, slow cooked with shiitake and oyster mushrooms, tomatoes and red onions and then topped with chilli and basil. 

MANGIAMO!

CIAO COVENT GARDEN!

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! 

OUR NEW MENU

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. 

£30 FOR TWO PEOPLE 

CHOOSE ANY 2 DRINKS
(Fatto Helles Lager / house wine / any soft drink) 

AND 

ANY 2 PIZZAS

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.

Salute!

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