For us it’s all about the pizza. Just like in Naples, our dough is made on site every day, takes 24 hours to double ferment and just 60 seconds to cook. It is soft, light and floppy… so fold for strength or tuck in with a knife and fork. Enjoy.
Last week we headed to the Big Apple with our superstar managers and pizzaiolos checking out all things pizza, embracing innovation and kicking back after a busy few months.
NEGRONI MONTH IS BACK From 13th September – 30th September we’ll be teaming up with Campari to create our own state of the art negroni menu for negroni month.
Tomorrow is #WorldNutellaDay, so for one day only you can enjoy Manchester's first ever Neapolitan Nutella pizza...
.jpg)
