MANO A BOCCA

MANO a BOCCA is a play on the phrase ‘Hand to Mouth' - it is how we believe our thin-crust Romana pizzas should be eaten. We make our pizza dough daily using imported Italian flour and olive oil. We then allow it prove for a minimum of 24 hours to enable the science bit to do its thing (you know - yeast, fermentation, chemical balancing etc etc). The end result - beautifully flavoured and light dough. A big ‘grazie mille' to our pizza consultant Marco Fuso for creating and teaching us this artisan skill - it really is a thing of beauty.

Primary location: Manchester United Kingdom