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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!

10 trips to Naples and 40,000 other prizes on the Fatto Lotto!

Fatto a Mano is 10 years old! It’s been a whole decade since we fired up the pizza oven in Brighton’s Preston Circus. Countless pizzas and a lot of fun later, here we are and we’re ready to celebrate with YOU!

No birthday is complete without gifts… and for the next 6 weeks every guest dining in at Fatto a Mano will receive a Fatto scratch card at the end of their meal. Just scratch to win! 10 trips to Naples are up for grabs alongside 40,000 other Fatto prizes that you can redeem on your next visit to us. 

To mark 10 years of Fatto a Mano, we’ve reunited with Andrea Basilicata, our very first pizzaiolo, to create a special pizza that honours our heritage and the spirit of Naples.

Ti Amo Napoli is a celebration of Campanian flavours! Vesuvio tomatoes, grown in the volcanic soils of Mount Vesuvius and buffalo bocconcini are brought together with aglio e olio (garlic & parsley cream) and mozzarella. We top the pizza special with anchovies from the tiny Amalfi fishing village of Cetara, rich, balanced, and deeply umami.

To raise a glass alongside our birthday pizza, the Vesuvio Spritz recalls a beloved Neapolitan ritual: white wine from Campania, poured over a ripe peach, the fruit soaking up the wine and the wine infused with the peach’s flavour. Refreshing, convivial, and made for celebrating.

We’ve teamed up with Curing Rebels to bring you a pizza that celebrates the bold and beautiful flavours of their signature ‘Pirata’ pork loin. Made from British, retired breeding sows at their HQ next to Hove Lagoon, this pork charcuterie is hand-cured with a blend of paprika, garlic, and cuttlefish ink for a deep, savoury complexity and a rich, creamy fat that melts in your mouth.

To honour this standout ingredient, we’ve taken inspiration from classic Italian antipasti where cured meats meet fruit and strong cheeses. We layer the Pirata pork loin with sweet figs on top of a powerful base of Gorgonzola Piccante (the punchier sibling to Gorgonzola Dolce!)

Curing Rebels have been shaking up the British charcuterie scene since 2020, combining traditional techniques with modern creativity. Their pigs are high welfare and free to roam, producing a beautiful layer of fat ideal for air-drying. Every batch is cured and dried by hand, delivering unmatched texture and flavour.

We were lucky enough to visit Puglia recently, and these two pizzas are a love letter to our time spent there. This is a celebration of Puglian cuisine, and in particular the creamy, beautiful burrata that the region is famed for. The trip began with a visit to our long-time burrata producer, and we quickly fell for the charm of Noci, the small town they call home, and the stunning quality of the local ingredients.

Burrata is at the heart of Puglian cuisine, and it takes centre stage on both pizzas. Legend has it the cheese was created by accident in 1953 by Lorenzo Bianchino in the town of Andria. Stranded by rare heavy snow and unable to sell his mozzarella, he blended leftover curds, scraps, and fresh cream, and burrata was born, its name meaning “buttered” for its rich, creamy flavour.

Our burrata comes from Ignalat, a small dairy now run by master cheesemaker Vincenzo Ignazzi, using traditions passed down from his grandfather since 1948. To this day, they collect fresh milk from local farms and craft cheese using time-honoured methods and quality ingredients.

Available from Monday 23rd June, both special pizzas start with a base of Puglian pesto – burnt datterino tomato, EVOO, garlic, oregano, thyme, sunflower seeds, parmesan, and mozzarella. Passione Puglia is topped with coppa capocollo and spiced artichokes, while Burrata Bella features peppers agrodolce and crispy aubergine chips. Each one is finished with a whole burrata, sitting proudly front and centre.