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Review: Fatto a Mano

Fatto a Mano - meaning ‘made by hand’ in Italian - have launched their second London pizzeria, on St Martin’s Lane in Covent Garden, centred around a Neapolitan pizza oven which can reach temperatures of up to 500°c.

Fatto a Mano are passionate about traditional Neapolitan pizza, characterised by its focus on simple yet high-quality ingredients. The dough is made fresh every day, proved for at least 24 hours, topped with produce sourced from a handful of small, independent British and Italian suppliers and then cooked for no longer than 90 seconds, in true Neapolitan style.

The classic Neapolitan pizza is the Salsiccia e Friarielli: fennel sausage, friarielli (aka rapini, or broccoli rabe), chilli, smoked , mozzarella and Parmesan. This was one of the best pizzas I have had in quite some time; the quality of the ingredients is obvious from the first bite, but the real star of the show (and where many other pizzas fall down) is the crust. The long prove and fiercely quick cook result in a dough that is thin at the base and pillowy around the edges, with great flavour from the perfect leopard spotting.

Good news for shoppers, tourists, theatre-goers, families or just hungry Londoners, Fatto a Mano is a highly-recommended stop for a reasonably-priced, good quality meal in a part of town which has its share of tourist traps.

[Items in this article may have been gifted to Chatting Food. No financial payment has been made to feature in this article, and entries to the feature are made independently by members of the Editorial Team. This page contains affiliate links and we may receive a small commission for purchases]

Deputy Editor, Chatting Food London: Amanda David

Amanda David is a freelance food writer specialising in London’s restaurants, bars, exhibitions and events. She is the Events Editor and a contributing writer for London Cheapo and a regular contributor to Palate Magazine.

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Instagram: @LondonGAT


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