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.