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A dream of a collaboration for us, we’re so excited to launch our new special pizzas with the legends at Rochelle Canteen. The pizzas are a celebration of spring feasts and easter, using the best seasonal produce for our ‘primavera’ and ‘pasqua’ pizzas.

Each features a creamy pea base, fresh courgette ribbons, and our fior di latte mozzarella. On the Primavera we add Neal’s Yard Dairy goat’s curd and top with rocket and salsa verde, on the Pasqua we add melt-in-your-mouth slow-cooked lamb which has been roasted in white wine and shallots.

There is nowhere better to spend a spring afternoon than the gorgeous courtyard of Rochelle Canteen and we couldn’t think of any place who better embodies the spirit of the season

GRAZIE to Margot, Hector and all at Rochelle – we think you are amazing.

We couldn’t have asked for better weather to open our beautiful new pizzeria next to Tower Bridge, our doors are now open!

Bookings are available, and we’ll always save plenty of space for walk-ins so do feel free to just turn up. The pizzeria is right next to the marina waterfront of St Katherine Docks with a large terrace, the perfect spot for spritz and pizza!

It’s the perfect spot to try our recently launched our new menu, with some seasonal changes and additions to pizzas, sides, desserts and drinks. Our Popeye pizza, which you loved last year as a special is now on the main menu. It’s topped with our very own ‘nduja honey (which also, when you thought they couldn’t get any better, now comes with our ‘nduja lasagna fritta starter!)

Our Arrabbiata & Burrata pizza is new, and we promise the spicy tomato base hits all the right spots. Our Panna pizza, featured on our very first menu 10 years ago, is back! Our head pizzaiolo, Anto, has returned this much loved pizza to our menu after numerous requests from our team and years of missing it!

We hope to see you on the terrace soon!

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.