Fatto a Mano

I had such a fun day recently, courtesy of @fattoamanopizza celebrating their very first Fatto a Mano pepperoni pizza with a very special bespoke pepperoni created in collaboration with local legends @curingrebels 🔥

We started the day at the Curing Rebels kitchen, where we got a fascinating insight into the world of cured meats, how they’re made, the curing process and what goes into creating the perfect flavour. We even got to make our very own bespoke Fatto a Mano pepperoni, which will now be cured for 6–8 weeks before being delivered to me. I’m VERY excited to see (and obviously eat!) the finished result! 👀

If you haven’t visited the Curing Rebels container, you really should. There are so many different cured meats being made, and having enjoyed their products at various spots around Brighton, I can confirm they’re always seriously good. If you see their cured meat on any menu in Brighton, make sure to order it, it’s really fantastic and the team were so passionate and knowledgable, it was a really fun afternoon

Then it was over to Fatto a Mano to try their brand new special: La Ribelle (The Rebel!) …their first ever pepperoni pizza, given the full Neapolitan treatment 🍕 …And WOW. The bespoke Curing Rebels pepperoni worked so well on this pizza, the perfect balance of spice, richness and that delicious cured meat flavour. I honestly think this might be my new favourite Fatto pizza (Sorry Diavola!) and I’m already hoping they make it a permanent fixture! 🤞

We also tucked into some Fatto favourites, including the ’Nduja Lasagne Fritters (an absolute must order!) and one of their new Negronis made with tomato water and basil, which was really fresh, delicious and paired perfectly with the pizza

Such a brilliant day celebrating two brilliant Brighton businesses and the food they create together. La Ribelle is available now, so go and give it a try and let me know if you think it’s a winner! 🍕🔥