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The pizzas at this popular Neapolitan are so soft and pillowy, you could be tempted to rest your head on them – if they hadn’t just been removed from the 450°C wood-burning oven. Start with silky Italian cured meats, including fragrant finocchiona, and Caprese salad, before diving into dough that has been made and proved on site over 24 hours. Said dough forms the base for pizza classics such as capricciosa, marinara and quattro formaggi. The tables are pushed closely together and are usually packed with families (children eat free), young couples and groups of friends, who create a pleasant din in the stripped-back dining room. The short but sweet wine list is an all-Italian affair, but also look out for the IPA from local bottle shop Bison (it’s one of the city’s best brews). Note: there is another branch of Fatto a Mano at 65-67 Church Road, Hove.
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