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.
Proprietor William Moxey, (a native from Galles with Italian heritage), along with the rest of the founding team, have created a bespoke pizza menu showcasing both traditional Italian ingredients (try our Salsiccia & Friarielli pizza) to more bespoke creations such as our Vegan Broccoli pizza.
Italian artistic cool is also evident throughout the interior design, with the cosy bar area showcasing original street photography from the Eternal City, and a series of large film posters (purchased on a reconnaissance mission to Rome) from esteemed directors such as Dario Argento running along the curved restaurant wall.
Roma è arrivata a Sale!