New pizzeria Forbici to open in Manchester next month
Staying true to its name, meaning scissors in Italian, Forbici will serve pizza the Neapolitan way: quartered with scissors
A new pizza concept, Forbici, is set to open in Manchester next month, bringing with it authentic Neapolitan pizza.
Forbici will bring a new “wave” of pizza to Cross Street, along with the firm belief that pizza should be better.
Born in the heart of Naples, a city that has been perfecting the art of pizza for centuries, precision is everything at Forbici, including its biga dough on the edge of fermentation. The dough will be handmade fresh daily, crafted from flour sourced from Molini Pizzuti and proofed for 12 hours to ensure an “airy” crust with high-walls.
Staying true to its name, meaning scissors in Italian, Forbici will serve pizza the Neapolitan way: quartered with scissors. It’s ‘four ways always’ and each table comes equipped with a pair so guests can cut into quarters their own dishes.
Forbici will also bring tomatoes from Solania, the only producer of true San Manzarno DOP tomatoes, and fior di latte mozzarella from Vico Equese, a small coastal town in Italy.
The pizzeria also wants to celebrate Manchester, with its menu blending “born in Naples” flavours with its “rising in Manchester” local influences.
Andrew Garton, CEO of Forbici, 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. Born from centuries of Neapolitan expertise and heritage, Forbici will be rising in Manchester this year.”
