Manchester is yet to get another addition to its already buzzing Italian pizza scene with Forbici set to hit Cross Street next month.
The new eatery will join nearby Italian favourites near St Ann's Square, including Vincenzo Trattoria, Franco Manca, and Piccolino Caffé Grande.
Promising the 'world’s most powerful pizza dough', Forbici will be serving up pies made by the 'finest master bakers hailing from Naples'.
Rooted in authentic Neapolitan tradition, Forbici - which is named after the Italian word for scissors - will boast a world-class dough handmade fresh on the daily and crafted from premium flour sourced from Molini Pizzuti.
Proofed for 12 hours, Forbici’s dough will have a 'delicate airy crust with high walls'.
The pizzas will then be baked to perfection via an Acunto Forni pizza oven, all the way from Sorrento.
Add to its 'world’s most powerful' base, Forbici will use tomatoes from Solania - the only producer of true San Manzarno DOP tomatoes - and Fior di Latte Mozzarella from Vico Equese, a small town on the coast of Naples,
Staying true to its name, which translates to scissors in Italian, Forbici will also serve pizza quartered and always with scissors - 'four ways always' style.
And as for bevs? Well, Forbici's is sticking to the Italian way partnering with Italian craft beer specialists, Amarcord.
Forbici's menu will seamlessly blend classic 'born in Naples' flavours with its 'rising in Manchester' local influences.
Andrew Garton, CEO of Forbici, says: "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."
Find out more here.