Forbici promises to be a cut above other pizza brands with new NW restaurant

A new pizza concept, Forbici, is coming to Manchester next month, promising the finest master bakers hailing from Naples and the formula for the world’s most powerful pizza dough.

Rooted in authentic Neapolitan tradition and elevated for the modern world, Forbici will bring a new wave of pizza to Cross Street, said the Manchester-based business.

The opening will also create 20 jobs.

Forbici’s ingredients include its biga dough, on the edge of fermentation. The dough will be handmade fresh daily, crafted from the finest flour sourced from Molini Pizzuti and proofed for 12 hours to ensure a delicate airy crust with high walls – the perfect base for Forbici’s pizza toppings and available only while it lasts, said the company.

Meaning scissors in Italian, Forbici says it will serve pizza the Neapolitan way – always quartered, always with scissors, always protecting that signature, delicate and airy crust.

It’s ‘four ways always’ and each table comes equipped with a pair of scissors so guests can cut into quarters, fold and enjoy.

To top off its pizza base, Forbici brings tomatoes from Solania, the only producer of true San Manzarno DOP tomatoes and Fior di Latte Mozzerella from Vico Equese, a small coastal town where tradition runs deep.

To bake it all to perfection will be the Acunto Forni pizza oven, direct from Sorrento.

Forbici is bringing another taste of Italy into its restaurant with craft beer brand Amarcord. With roots as one of Italy’s first independent breweries, Amarcord is pioneering a new wave of Italian beer, perfectly in sync with Forbici’s approach to a new wave of pizza.

Andrew Garton, Forbici CEO, said: “Forbici isn’t just another pizza restaurant – it’s a new way of experiencing pizza.

“We are pioneering a new wave of pizza in the UK, with the simple belief that pizza should be better.

“We have brought together the finest master bakers who have spent decades honing their craft in Naples to create the perfect formula for fermenting the world’s most powerful pizza dough.”

He added: “Born from centuries of Neapolitan expertise and heritage, Forbici will be rising in Manchester this year.”