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New pick-up-able pizzas at Mano a Bocca

Mano a Bocca by name, “hand to mouth” by nature – because that’s how you should eat our Romana-style pizzas. When in Rome, we ditch the cutlery and get interactive, picking up the fluffy thin-crust base with our fingers.

At Mano a Bocca, we try to be as authentic as possible. We make our dough daily using Italian flour and olive oil for extra flavour, then let it prove for at least 24 hours to give our pizzas their signature lightness. Importing our ingredients especially makes for a real taste of Italy: right now, we’ve dedicated an entire pizza to a cured pork sausage, originating from the Emilia Romagna region of central north Italy. Our Mortadella, combines the meat with fior di latte and basil pesto, burrata and toasted pistachio pieces, all on a tomato-free bianca base.

We’ve also added another vegan pizza to our spring menu. The new Aubergine & Courgette teams the roasted veg with red onion and peperonata on a tomato base, topped with vegan mozzarella, garlic oil and watercress.

If you still have room, there’s plenty to choose from. Finish on something sweet, like a handmade Sicilian cannoli or our crostata di limone – a citrus lemon tart, baked on a light gluten-free base – or dig into an Italian cheese plate, with Gorgonzola DOP and burrata, watercress, figs and toasted sourdough. Team with a glass of dessert wine or port, or go full-on authentic with a grappa or limoncello. Benissimo!

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