Uncategorised - Fatto a Mano

CHRISTMAS SPECIAL PIZZAS

This Christmas we’ve taken inspiration from two classic Italian dishes. Book here for your festive get-together, or for larger Christmas parties and events for 11 or more people, call your chosen pizzeria or email us on groupbookings@fattoamanopizza.com

Guanciale Cacio & Pepe
This pizza is our own Fatto version of one of the legendary Roman pasta dishes, Cacio e Pepe. We slowly simmer black pepper, Pecorino Romano and cream for an indulgent base, and then top with guanciale, roasted butternut squash, porcini mushrooms, mozzarella and thyme.

The star of this special pizza is the guanciale, fermented and air-dried in the UK by our friends at Cobble Lane Charcuterie. Originating in the Italian regions of Umbria and Lazio, Cobble Lane’s guanciale is matured for 6 weeks, with the pork jowl cheeks of British reared pigs. The meat is slightly sweet, with an intense flavour and a melt in your mouth feel from the silky golden fat.

Cobble Lane are masters of cutting, curing and smoking high welfare British meats, using traditional Italian production methods learnt from founder Adam’s time training throughout Sardinia and Sicily.

Brighton Blue & Cavolo Nero
This pizza is inspired by the hearty Tuscan dish, ribollita.

Our vegetarian special has a creamy base of cannellini beans, a key ingredient in ribollita. We top the pizza with cavolo nero, the loose and dark-leafed cabbage from Tuscany which gets crispy in the oven. Brighton Blue from High Weald Dairy is added in generous chunks. The mild, slightly salty and semi-soft cheese with a mellow blue flavour is perfect with mozzarella and a sprinkling of chilli & garlic pangrattato.

BETHNAL GREEN IS OPEN!

We’ve got an absolute dream team and we feel so at home already. The pizza oven is fired up, our doors are open and bookings are LIVE! Thank you so much to our new friends and neighbours for making us feel so welcome. We can’t wait to serve you pizzas for years to come.

CLICK HERE TO BOOK ❤️

CAROLINA’S MEATBALL PIZZA

Our pizza honours Carolina, Antonio’s mum (Fatto a Mano’s Head of Food). Her homemade recipe for Neapolitan ‘polpetta’ creates the perfect meatballs for our pizza special. Our spicy sauce is inspired by Penne alla Vodka, a popular dish in 1980s Italy and the USA, the alcohol enhancing the tomato sauce’s flavours. We combine pancetta, onion, garlic, and tomato, finishing with cream and vodka. We add Carolina’s (secret recipe!) Neapolitan meatballs and, when fresh out the oven, top the pizza with pecorino, basil, and pepper. The vodka is from our friends at East London Liquor Co., made from British wheat and distilled in copper pot stills.

This pizza is perfect with our new collaboration beer x UnBarred Brewery, Amalfi Lemon & Basil Pale Ale 6.0%, brewed with fresh, hand zested Amalfi lemons and basil. A refreshing, herbaceous match to Carolina’s Meatballs.

Buon divertimento!

Negroni Night in Covent Garden

To celebrate Negroni Week, we will be hosting a very special ticketed dinner at Fatto a Mano Covent Garden. Tickets are very limited and we will be having one sitting at 7pm on Wednesday 18th September – the ticket price of £30 includes 4 courses (as below), each one matched with a special Negroni.

TICKETS HERE

We can cater around dietary requirements – please email ciao@fattoamanopizza.com by Monday 16th September.

Neapolitan Tarallini & Nocellara olives
paired with
Apricot Americano
Select Bitter, Top Cuvee vermouth, apricot syrup, soda, lemon, dried apricot

Calabrian spicy sausage, provolone cheese, giardinera Italian pickles
paired with
Venetian Negroni
Select bitter, East London Gin, Top Cuvee vermouth, orange

Fritto Misto – ‘nduja lasagna fritta, potato croquettes, porcini mushroom arancini
paired with
Smoked Negroni
Mezcal Ojo De Tigre, Campari, Top Cuvee vermouth, rosemary

Fatto Tiramisu
paired with
Banana & chocolate Negroni
Amaro Montenegro, London Dry Vermouth, Top Cuvee vermouth, banana syrup, chocolate bitters

This event is in partnership with our friends at Top Cuvee, highlighting their amazing house vermouth. The flavour focuses around the bitter wormwood, supported with some Orris Root and Gentian which are all infused into English Grain spirit to create a bitter base fortifier for the wine. Herbal and citrus notes are then added with Bitter orange and lemon peel, alongside lemon thyme, bay leaves, cardamom and rosemary. Finally, juicy peach is added to the wine which really makes it bang.

The meal will be held at Fatto a Mano Covent Garden and starts at 7pm.

TICKETS HERE

FATTO x ROCKFISH

Sulla Spiaggia
Lyme Bay mussels, roasted new potatoes, mozzarella, baby plum tomatoes, saffron cream, chives

The mussels on this pizza are from the amazing team at Rockfish. Rope grown and harvested from Lyme Bay in Devon, they are steamed, lightly fried and packed in olive oil which has been infused with garlic and chilli. The. cream base has been gently simmered with shallots and saffron. We top with mozzarella, roasted new potatoes and tomatoes and then add the mussels and chives when it’s hot from the oven.

We pair the ‘Sulla Spiaggia’ with our Apricot Americano – using arguably Italy’s original bitter, ‘Select’ and vermouth from our friends at Top Cuvee – the apricot gives it a touch of sweetness. Alla tua salute!