Tag Archive for: Pizza

Let us salute fair Salina and Slaithwaite. The former, a volcanic Aeolian island reached by hydrofoil from Sicily, the latter a moorland mill town on the main line between Manchester and Leeds. Each has offered creative refuge to master pizzaiolos, who’ve helped shape the culinary landscape of toppings on dough.

The cases of Giuseppe Mascoli and Jim Morgan provide a romantic backdrop to the big business that pizza has become. This relatively affordable treat that, post-pandemic, prospers while other High Street rivals go under. 

Proof of the desirability of UK pizzeria chains is the expansion of the original Neapolitan-inspired destinations created by Amalfi Coast raised Giuseppe and Huddersfield Town fan Jim. Only last month shareholders in Franco Manca and sister brand The Real Greek (70 and 27 outlets respectively) approved a £93.4m takeover by a Japanese noodle conglomerate. Giuseppe had long extricated himself from the brand he created – ‘best pizza in London’ – to live the good life on Salina, making wine on the island he fell ion love with while sourcing the perfect capers for his burgeoning restaurants.

Meanwhile, since being taken over by hospitality operator Mission Mars (of Albert’s Schloss fame) Rudy’s has opened 17 sites across Britain. The latest, its sixth in Manchester where it all started, incorporates a pizza academy to stretch the skills of staff. In truth, I’d rather learn the secrets of ‘the one true pizza’ at the elbow of Jim in his smart new venture, Anello, in a converted library in Yorkshire’s Slaithwaite (pronounced Slow-it).

It’s all a far cry from the sensation back in 2005 when Giuseppe, a former LSE lecturer, took pizza back to its Neapolitan roots in the Afro-Caribbean enclave that was Brixton Market. Queues snaked around the block to get a slice of the authentic action. The key? A sourdough foundation naturally leavened for 24 hours under the watchful eye of baker friend Bridget Hugo. Ditto 10 years later in the new foodie frontier of Ancoats when Jim’s research pilgrimages to the pizza cafes off the Spaccanapoli finally paid off for him and pioneer partner Kate Wilson. Their shoestring project was named after their pet dog Rudy. Franco Manca’s monicker was equally quirky. Giuseppe took over the original 1986 business from one Franco, honouring him in perpetuity. ‘Manca’ in Italian means missing.

So does the pair’s purist pizza legacy linger on?

Franco Manca

It’s so easy to yell ‘sell-out’ or ‘pale shadow’ as a treasured one-off becomes ostensibly more corporate. Franco Manca, with three outlets in Manchester, certainly talks the talk still, emphasising the scrupulous attention to sourcing, the long proving (ie rising) of the dough in-house each day, even focusing the brief wine list on organic production.

I’d not been to the King Street branch before one gusty, wet Manchester lunchtime at odds with the searing inferno of the ‘Old Country’ currently. The welcome was as warm as the decor. Prices, even of specials on the boards, were eminently reasonable, one of the great selling points in London. 

Contrast with L’Antica Pizzeria da Michele (self-proclaimed world’s best pizza) 60 metres away across the Cross Street tramlines. I’ve not been back since it made its grand entrance 18 months ago, but the experience was odd – service wobbly, setting eye-numbingly neon and prices high (even though the pizza quality was decent). Da Michele had become a global brand, from the humble yet Instagrammable original in Naples that had inspired Jim Morgan in his quest.  Still it may have learned its lesson. I’ve just checked the latest menu and the cost of a Margherita that was then £9.95 has now been reduced to a fiver.

What does strike you immediately at Franco Manca is the menu avoids the classic  pizza names – Margherita, Marinara, Cappriciosa and the like. Instead they are numbered 1 to 10. It mirrors an eclectic attitude to provenance. The Pivetti organic 00 flour may hail from near Bologna, tomatoes from Campania and Salina supplies benchmark capers, but the MSC certified tuna and the anchovies are sourced from Cantabria in Northern Spain, while the mozzarella still comes from Somerset. Why? Because Giuseppe (the opposite of sloppy in his thinking) persuaded his friend Albino Scalzitti to move there from the southern Italian Apennines to ensure a fresher supply line. Somerset’s native Ogleshield and Montgomery’s Cheddar also feature on the same shopping list, but no English wines. In the trademark tumblers Italy rules.

Giuseppe’s main legacy remains the sourdough starter. Acquired from a Naples bakery, its wild yeast-driven magic dates back to the 18th century. In contrast we were there to road test the very latest pizzas on the Franco Manca menu. Hearty starters of beef ragù al forno with mozzarella and aubergine parmigiana were buttresses against that traitor of a summer day outside, but the pizzas were the going to be the acid test. They actually do one with a ragù topping, which is as wrong as pineapple.

We both chose pizzas without any tomato involved. Mine (No.10 for £10.95) had an undertow of wild broccoli pesto. Cime di rapa? Friarelli? Or Calabrese? I should have asked. On top of this came mozzarella and grana padano cheese with a substantial crumbling of fennel sausage. The latter was rather lovely but my on a whim extra topping of nduja was a bad idea. The famed base had that billowing chewiness I expected and liked, but as the cheese cooled it all felt a touch congealed.

Pizza No.9 across the table was the true triumph of the visit. a glorious £11.25 worth. Mozzarella, fresh basil, wild mushrooms and burrata all given an earthy kick by a truffle pesto base. Big flavours but a herby Sicilian Syrah held its own beautifully. Overall a fine experience. Fingers crossed this admirable brand has fallen into safe hands.

Franco Manca, 37-43 King St, Manchester M2 7AT. There are also branches in the city in Piccadilly Gardens and at the Trafford Centre. Open every day.


Slaithwaite has always meant dough to me over the past few years. The town’s Handmade Bakery has been a key foodie pioneer as a townscape of industrial dereliction has transformed into one of those Sunday Times’ Coolest Places To Live. You can commute in either direction to Leeds or Manchester, albeit subject to the unfit for purpose vagaries of Transpennine Express. For Jim Morgan, whose dad had ties with Handmade, it was a case of coming home. On our visit Kate was absent – on childcare duties. Otherwise, it all felt like Rudy’s 2023. With new strings to their bow on the way. As well as acquiring a talented chef, Tom McManus, from the sadly missed Moorcock across the hills they have also taken that gastropub’s epic outside grill.

They are setting this up a mile and half down the A62 at their mates Zapato Brewery, who provide Anello’s crisp house table beer, Pinto de Pico. Tom was away on holiday in Greece when we dropped into what feels almost like an Ancoats out-rider. You can feel his influence on a range of small plates that complement the Marinaras and Margheritas emerging from the truly serious pizza oven. Cue picture of a lad wielding long paddle.

As you’d expect they source leaves and veg from a local plot and the organic flour is from Shipton Mill, but tomatoes and fior di latte mozzarella are imported from Campania. Arancini was splendid but an £11 dish of porchetta disappointed, not least because the broad beans hadn’t been double-podded.

The pizzas? Marvellous. Not least because of that slow-raised dough. More echt Neapolitan than Franco Manca’s, softer and more digestible. The toppings were more traditional but then Anello, like the original Rudy’s, doesn’t aim to re-invent  the wheel. Just replicate the perfection of Old Naples.

Their pizza oven was built for them in that turbulent city – by the Acunto family, who have a history of making pizza ovens stretching back 125 years. According to Jim: “Once fired up to 450C, the pizza takes just 60 seconds to cook. This intensity and speed of cooking creates a wonderful freshness to the pizza with enticing aromas, flavourful charring and a tenderness to the dough unusual with other types of pizza.” 

Agreed. So to all those renegade purveyors of Roman, New York, Detroit, Chicago  and, abomination, Hawaiian Pizza there’s a Neapolitan expression especially for you: “Vafanapoli! (ps it’s very rude).

Anello, 8 Britannia Road, Slaithwaite, Huddersfield HD7 5HG, 01484 841720, Open Wednesday to Sunday.

New York, Chicago, Detroit, Rome, Naples naturally, they all blow the trumpet about their pizza dough being the best. Thin, deep-filled, crusts like craters, they clamour for your attention. And don’t get me started on toppings. The wagyu beef burger version that briefly popped up at that bloated brand trading on its Neapolitan heritage, da Michele seems to have been discreetly discarded, but  elsewhere there’s still the vexed validity of pineapple to be squabbled over.

Which brings us to the ‘Anglo-Saxon’ incarnation, selling point of Dokes, a new pizza house in Prestwich with a gratifyingly off-grid difference. We all know no pineapples were axed open in the long-houses of ancient Wessex. Fior di Latte, nduja? Not when parsnip gruel was a treat. Even those pesky olives the Roman conquerors brought with them hadn’t stuck around. 

What does probably link the diet of cake-friendly King Alfred and the commitment of Dokes to English ingredients is grain. In Anglo-Saxon the word for a ‘loaf’ (hlaf) is found in the word for ‘lord’ (hlaford), itself derived from the term hlaf-weard, or ‘bread-guardian’. The lord’s wife was known as the hlæfdige, or ‘bread-maker’. The modern term ‘lady’ is derived from this word.

All kinds of grain, notably barley, went into the coarsely ground mix they baked with in rudimentary ovens. It’s not so far removed from Einkorn, one of the earliest cultivated forms of wheat, that contributes to the pizza dough used by Dokes creator and committed ‘antiquarian’ Michael Clay. His restaurant HQ remains Elnecot – first recorded name for its site, Ancoats. 

For his new project, which debuted at the food hall, Society, in Barbirolli Square, he sources flour from Gilchester Organics in the North East, favoured by some of the UK’s top chefs, and from Shipton Mill in Tetbury, Gloucestershire.

The springy, almost ethereal dough of the three Dokes pizzas we essayed during the soft launch is down to Shipton’s Heritage Grain Mix. On top of this base the emphasis is on British produce, albeit our indigenous versions of Italian pizza staples. So expect extra virgin rapeseed oil from Yorkshire, salumi and nduja from Curing Rebels in Brighton, creamy British burrata from the home counties and truffles from Wiltshire. To extend the English tomato season from autumn onwards an Isle of Wight confit version will stand in, Michael tells me.

Dokes is not just about pizza. The 40-cover venue offers a full restaurant experience including veg dishes and salads, utilising fresh produce from Cinderwood Market Garden in Cheshire. Yorkshire Pasta Company rigatoni with slow-cooked lamb shoulder and anchovy (£14) was at least the equal of any similar dish I’ve eaten at the lauded Sugo in Ancoats and Altrincham.

It’s all a very convincing package with a minimal intervention wine list from Buon Vino in the Dales (I loved the Lambrusco) and a cutting edge local beer list featuring Pomona Island and Sureshot.

In truth, the Anglo-Saxon hype is a bit of a red herring (yes, the invaders did bring herring fisheries with them), but I like the pottery shields that add colour to a dark interior. And who could resist a pizza called Beowulf? You may have encountered the epic through the 3D animated fantasy movie, the hero voiced by Ray Winstone. At Oxford I laboured my way through all 3,000 alliterative lines in the original Old English. 

Was it worth it for the denouement with a dragon? What’s it all got to do with a topping of pepperoni, nduja, chilli, burrata and pesto? Odin only knows, but at £12 it’s a treat.

Equally impressive are, at a quid less, an earthy Funghi pizza featuring truffle and confit garlic (Dokes is lavish with the confit garlic, check out the bruschetta above) and, my favourite, The Rollright (£12), which combines the squidgy cheese of that name with new potatoes, smoked bacon, white onion and creme fraiche to create what the Italians call a Pizza Bianca. But we won’t because we’re all Anglo-Saxons now.

Dokes Pizzeria, 449A Bury New Road, Prestwich, Manchester M25 1AF. Open Wednesday-Thursday 12pm-10pm, Friday 12pm-11pm, Saturday 10am-11pm, Sunday 10am-10pm. Brunch at weekends.

“Don’t worry about me. I’m not gonna be slinging pizza for the rest of my life.” Little did Julia Roberts realise in her movie breakthrough, 1988’s Mystic Pizza, that that line might come back to haunt her. Flash forward to Manchester 2022 and you’ll find the veteran Hollywood star up in lights at the city’s latest topped dough emporium, L’Antica Pizzeria Da Michele

A bit of a mouthful to follow Zizzi – the previous Italian incarnation squatting in this palatial Edwardian bank building – but then so is the Napoletana in front of me. A huge and hugely satisfying mouthful from a springy, chewy base to an intense but measured topping of tomato, basil, Agerola fior di latte, Cetar anchovies, capers and oregano. ‘The greatest pizza in the world’ as the Da Michelebrand pushers proclaim? Up there, maybe, but it was rapidly cooling as it arrived at table from a distant oven and stone cold by half way through. That wouldn’t have been acceptable back in Naples, where the original pizzeria of this name has forged its reputation against fierce competition for over 130 years. 

Matt Goulding, in his fascinating exploration of Italian cuisine, Pasta, Pane, Vino, details the competitive zeal of the city’s pizzaioli and their commitment to their way of making arguably the world’s finest fast food. 

And there is an argument, as he writes: “Neapolitan pizza may be the original form of pizza  as we know it today, but for some – for those who like their pizza with textural contrast, who don’t consider pizza a knife and fork proposition – it doesn’t always deliver. Neapolitan pizza can be a violent enterprise – the high temperatures, the aggressive blistering, the miasma of cheese and sauce and rendered fat that leaves the centre of a pizza almost empty. The resulting pizza is relentlessly soft, yielding, fickle, unforgiving. It is a game of centimetres and seconds – the difference between a subpar pizza and a superlative one is a blink of an eye in the mouth of the oven.”

Julia Roberts only entered the Da Michele story just over a decade ago when she reprised her pizza schtick, starring in Eat Pray Love as globe-trotting seeker after self Elizabeth Gilbert, who falls head over heels for the modest restaurant on the Via Cesare Sersale, declaring she was “having a relationship with her pizza.” This someway explains critic Mark Kermode’s four word summary of the movie: “Eat, Pray, Love, vomit”.

On a wall of the new King Street branch a golden scrawl of the film’s title shares billing with a still of Julia scoffing a slice and there’s also further gush in pink neon: “I want someone to look at me the same way I look at pizza”, which is not up there with my fave doughy quote: “The perfect lover is one who turns into a pizza at 4am.”

All of which diverts from the big da Michele question: Why here, now?

I saw ample evidence on a trip to Naples of how popular the original is, with its strong local fanbase bolstered by the tourist traffic generated by Gilbert’s book and the film. You have to book a slot to gain entrance to a very basic venue. Averse to queuing, I surveyed the gathering crowds from across the square as I enjoyed a Margherita in theatrically themed rival Trianon da Ciro. It was excellent, only bettered by the plate overlapping monster at De Matteo on the Via dei Tribunali. 

At all three venues you’d pay around six euros for a classic Margherita; in Manchester they charge £9.90 for this basic topping of tomato, basil and mozzarella, rising to nearly double that price for more elaborate toppings. No pizzas at Manchester’s acclaimed Rudy’s cost over a tenner, while their cocktails are each three quid cheaper that at Da Michele, where for six quid you get just the one arancino as a starter (we asked).

My Napoletana, generously topped though it was, felt steep at £12.90. Not as steep as the accompanying 250ml glass of (excellent) Badioli Chianti Riserva for £15.90, which I estimate is a 400 per cent mark-up on store prices. 

Strangely, when I sought to double check our bill the online menu didn’t run to prices. I wanted to register how much the wagyu steaks cost as well as the pastas, salads and desserts that join the 13-strong pizza roster that climaxes in a wagyu burger version. Above are dishes of tuna tartare and truffle ravioli, both pretty dishes but they scream Italian restaurant staple grafted onto the original Da Michele selling point

In the Naples restaurant they have proudly served only two types of pizza – Margherita and Marinara (the one without the cheese). 

The decision to expand the brand globally has also vastly expanded the menu. A constant among the pizzas is a predominant use of Agerola fior di latte cow’s milk mozzarella and soy bean oil over buffalo mozzarella and olive oil. Was this the formula from the start, five generations ago? The leavening and kneading nous created by Michele Condurro has surely never been tampered with. 

My research shows me that the first L’Antica Pizzeria launched over here in Stoke Newington followed the two pizzas only template but that split to trade under a new name (and presumably new ownership) when branches in Soho and Baker Street appeared. All a bit vague. Neither setting comes near the high-ceilinged grandeur of 43 King Street, much of the current style inherited from the unlamented Zizzi but with some odd tweaks.

My eyes may have deceived me, but they appear to have replaced Zizzi’s dove grey upholstery with a dusty pink version. A more strident pink decor, in many swirling shades, helps the bar dominate the front of the room. Pink is definitely the colour of the moment in the city.

It’s good (in an ironic way) to see restaurant trees are making a comeback. Zizzi scatted some gaunt saplings scattered around the dining space but they have been replaced by two ‘flourishing’ white artificial specimens, which forge a kind of glitzy symmetry with the vast dangling chandelier. It almost makes up for the inexorable deforestation of Manchester’s restaurant scene. Long gone the giant steel tree of Sakana, so too the more modest shrub inside Mr Cooper’s House and Garden in the Midland Hotel refurb. Still indelibly etched into Spinningfield’s Tattu, though, is its colourful dried cherry blossom tree. That matches its pan-Asian cuisine. Olive trees might have been a more authentic fit for Da Michele. Or maybe not. 

This brand expansion, which includes the USA, all seems a case of spreading it a bit thin once again. Remember the one true Harry Ramsden in Guiseley or The Ivy in London’s theatreland before all the cloning began? Now everywhere. Or on a less iconic level, take the original indie Real Greek launching in Hoxton in 1999. We eventually got a chain version in Manchester last year, joining its corporate stablemate Franco Manca. That does pizza, too, and they’ve got rivals seemingly on every corner. Sourdough, New York style, Detroit, Chicago deep dish, vegan and all the rest (sadly now minu our homegrown stalwart, the original Croma). You takes yer pick. Never has choice felt more homogenised. 

It all makes me yearn for the formica tables of old Napoli, where the pizzas conform and the people don’t. To quote Elena Ferrante’s My Brilliant Friend: “The plebs were us. The plebs were that fight for food and wine, that quarrel over who should be served first and better, that dirty floor on which the waiters clattered back and forth, those increasingly vulgar toasts.” 

L’Antica Pizzeria Da Michele, 53 King Street, Manchester M2 4LQ. 0161 204 7068.

What’s Italian for après le déluge? What I recall of the last Festa Italiana in 2019 was struggling out of sodden summer wear after some very non-Med weather drenched Cathedral Square. I’d have happily braved rain squalls in 2020 if Manchester’s most family friendly food event could have gone ahead, but that pesky pandemic played damp squib.

Still the forecast looks set fair for the August Bank Holiday weekend this year, with restrictions lifting. Fingers crossed then for th premed heatwave; the line-up looks a treat. OK, it’s not the place to catch up with the bright young masters of Italian cuisine. But a veteran trio of celeb chefs is always good value – step forward Gennaro Contaldo, Aldo Zilli and Giancarlo Caldesi to join those mere striplings, Festa organiser Maurizio Cecco (Salvi’s) and Fran Scafuri  (Tre Ciccio) in the on-site kitchen.

And if cookery demos are not your thing there’s a wealth of other foodie treats to get you salivating across the Festa (Fri-Sun Aug 27-29, 11am-11pm each day).

“The Festa is born out of Manchester’s Italian community and heritage; drawing huge inspiration from the traditional festivals in Italy and adding a touch of Mancunian flavour to create a weekend dedicated to bringing people together to enjoy authentic Italian food and drink, cooking masterclasses, banquets, movies and live music.” That’s what the organisers say and they’re not wrong on past evidence. Here’s the full programme:

Banquet – Festa Marquee

On Saturday, August 28, in partnership with Parmigiano Reggiano, legendary Italian restaurateurs, authors and UK TV favourites Gennaro Contaldo (Saturday Kitchen, Two Greedy Italians, Jamie and Jimmy’s Friday Night Feast), and Giancarlo Caldesi (Return to Tuscany, Saturday Kitchen, Sunday Brunch), will be joining Maurizio Cecco to talk guests through the menu. Buy tickets here.

Masterclasses – Festa Marquee

On Friday August 27 there will be a series of family masterclasses for those attending with children. At 1:30pm Sienna Cecco, Maurizio’s 12-year-old daughter, a talented chef with her own YouTube channel and TV appearances under her belt, will be hosting a cooking demo to teach kids how to make simple and tasty dishes with ease, and at 2:30pm, Julia Martinelli from Pasta Factory will deliver a fun kids pasta masterclass.

Sienna is back the next day at 12:30pm with another family masterclass. Then there will be back-to-back workshops and book signings hosted by Gennaro Contaldo at 1.30pm and Giancarlo Caldesi at 2:30pm. On the Sunday Gennaro will be back at 12:30pm with another masterclass and book signing, and at 1:30pm Tre Ciccio’s Fran Scafuri will be taking guests through a very special recipe. At 2:30pm, celebrity chef and award-winning restaurateur, Aldo Zilli, above, (The One Show, This Morning, Celebrity Masterchef) will be hosting a masterclass and book signing.


Throughout the weekend Café Cannoli will be selling cannoli made using authentic ingredients imported directly from Sicily, local lads Paul and Mike from I Knead Pizza will be bringing their wood-fired oven along to serve up their Neapolitan pizza, while NQ Sicilian will be serving artisan gelato, coppa della casa, brioche gelato and brioche col tuppo. Pasta Factory will be serving up simple dishes, paired with handmade sauces inspired by Puglia. Paradiso Authentic Italian will be contributing its fresh tiramisú range. Festa stalwarts Proove will provide Neapolitan wood-fired pizza, while Lucky Mama’s will debut with their extruded pasta, homemade sauces and signature savoury/sweet dough balls. Not forgetting T’arricrii’s Sicilian specialities arancini and fritto misto and Tre Ciccio’s traditional Italian deli.


Peroni doesn’t just do drinks; the brew-based showstoppers will be popping up their portable cinema throughout the weekend, complete with bean bags, deck chairs, popcorn, Peroni on tap and themed classic movie screenings of Cinema Paradiso, Romeo and Juliet and La Dolce Vita. The cinema will be located in Cathedral Gardens trees with a Peroni bar adjacent.

Exploring Italy beyond pasta and pizza

This website is a homage to Italian specialities. Read about my passions for Cotechino, Bottarga and Colatura d’Alici.