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**NOW SOLD OUT**

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

The island of Sicily is stunning. Inspired by our trips to the bustling markets of Ballaro and Vucciria in Palermo, we’re still dreaming of the street food we’ve tasted there, including stigghiola which led us to the flavours for our pizza special.

The flavours for this pizza include our own Sicilian pesto and ragu, made with local Sussex lamb and white wine.

Palermo is famous for its street food culture, the open-air markets being the beating heart of the city with vivid colours, scents and raucous sounds of vendors meeting around lively stalls and along narrow alleys. Snacking on the street is a proud, centuries-old tradition in Palermo, born of both practicality and poverty. Street food culture in Sicily to this day remains true to its unpretentious roots.

The ‘stigghiola’ (sold by the eponymous ‘stigghiulara’) is made with meat wrapped around a green spring onion, finished with lemon and herbs. The perfect balance of salt, fat and acid makes each bite mouth-watering. 

We’ve made our own ragu with Sussex lamb, white wine, spring onions and lemon to give the flavour of stigghiola, together with a Sicilian pesto made from capers, almonds and slow dried tomatoes. We then top our pizza with spring onions, lemon zest and basil. Our lamb sausage comes from our friends at Brighton’s local independent sausage makers ‘Brighton Sausage Co’, based in North Laine. The lamb ragu and Sicilian pesto are hand-made by us in our kitchens.

Our special pizza is perfectly paired with our drink of the month, the Aperol Blood Orange Spritz.

This August our pizza of the month is celebrating the flavours of Calabria with ‘nduja ragu. ‘Nduja, produce of Calabria, is a spicy, spreadable Italian cured pork salami made with chilli peppers from the region which are famous for their subtly sweet and smoky flavour. The popularity of ‘nduja just keeps on growing, appreciated all over the world and perfect on pizza. 

Less well known is the story of Spillinga. A tiny rural village in the Calabria region with under 2,000 residents, it’s home to the oldest Calabrese ‘Nduja Festival, which has been held on the 8th August every year since 1975. Our kind of summer holiday!

On a map, Calabria forms part of the ’toe’ of Italy’s ‘boot’. The region’s food culture celebrates strong flavours and spice, an influence that comes from history including the impact of the Spanish and Arabs through the ages. ’Nduja is synonymous with Calabrian cusine, true to what Italian’s call cucina povera (the kitchen of the poor), where modest ingredients are transformed in to foods packed with strong flavour.

We’ve combined ’nduja Calabrese with our own ragu sauce, made in our kitchen from Rega plum tomatoes, carrots, celery, garlic and onions. Our drink of the month is a Fatto Summer Spritz – Campari, elderflower, Spumante and limonata. The drink offsets the slight spice of the pizza and is a beautiful pairing. Buon Appetito! 

SUNDAY 11th JUNE 2023
Studio 9294, Hackney Wick

The pizza festival, now in its sixth year, is curated by Daniel Young @youngandfoodish, author of ‘Where To Eat Pizza: The Experts’ Guide to the Best Pizza in the World’. Back for the first time since 2019 Daniel’s selected the best new pizza places in London, with the festival being held in the canal-side warehouses of Hackney Wick.

By being a member of Fatto’s mailing list, you’re entitled to a 20% discount on your ticket – just enter the code FATTO20 when purchasing TICKETS here!

We’ll be serving up slices of The Rebel (il Ribelle), Fatto’s signature pizza created for the event. And we’ll be joined in the competition by four other amazing London pizzerias, each with their own pizza specials to try.

Attendees will get to vote for their fave, crowning London’s Pizza Festival Champion on the day (ngl we’d love you to vote for Fatto’s The Rebel ❤️).

As well as special pizzas from five of the best pizzerias, there will be Pizza-inspired nibbles, snacks, freshly filled cannoli and a full range of drinks available for purchase. And espresso coffees + affogato free of charge!