Mano A BoccaItalian
“Roma è arrivata a Sale!” – Rome has arrived in Sale – proclaims the website, which is a slight exaggeration, although is at least true of the Roman-style thin-crust pizzas served at Mano A Bocca. Meaning “hand to mouth”, this pizzeria advises ditching the cutlery, the base not unlike focaccia.
The dough is made daily using imported Italian flour and olive oil, for extra flavour, then it’s left to prove for a minimum of 24 hours to let the yeast contribute to the signature light fluffiness. Having Italian heritage, Mano A Bocca’s owner William Moxey brought in an artisan pizza “consultant”, Marco Fuso, to show the team the ropes and help put together a bespoke pizza menu showcasing, not just classics like margherita, pepperoni and fiorentina, but also brand-new creations. Authentic ingredients are imported from Italy, including smoked scamorza cheese, red Calabrian piccante chillies, Tuscan sausage salsiccia, bresaola cured beef and cow’s milk fior di latte. The zucchini has a bianca base (no tomatoes – a common sight in Rome), as does the cavolfiore cauliflower number, plant-based, as is the broccoli pizza, both making use of vegan mozzarella. A limited selection of pasta dishes is also available, all oven baked, including rigatoni friarielli, or broccoletti, with gorgonzola, and aubergine-based melanzane parmigiana. Starters include the likes of mushroom bruschetta; sweet treats include tiramisu and a half-healthy figs steeped in syrup and served with mascarpone.
There’s a dessert wine, or a port if you go for the Italian cheeseboard, and the wine list and fizz, not to mention the beers and ciders, are all from Italy. Street photography from Rome and posters of Italian films by directors such as Dario Argento, complete the vibe, and there’s a large outside terrace, with a covered al fresco area as well as a non-covered piazza reserved for walk-ups.
Want to be the first to receive all the latest news, tips, articles, guides and updates from Confidential Guides? Sign up here.