A former director of high end fruit and veg supplier, Natoora, is to shortly open a Battersea pizzeria named Manifesto, with only the very best ingredients sourced.
Vittorio Maschio's restaurant will be celebrating exceptional ingredient provenance with a pizza menu that evolves through the seasons.
Manifesto has 30 seats and will be serving up pizzas using the Biga-style technique of dough production, which takes 48 hours of proving.
The flour comes from Molino Pasini - a quality family mill that's been going for 80 years, and the cheese is 'fior di latte' from Puglia
The salami is sourced from a family business, Pedrazzoli, which has been making organic charcuterie for 22 years, and organic Taggiasca olives are grown at 400m above sea level.
The menu offers six pizzas plus one 'gourmet special' each week. To wash down the pizza, there are two red wines, two white wines and one prosecco.
Pizza examples include Tomato base, Taggiasche olives and anchovies from Cantabria; Ricotta base, rocket, spicy salami and chilli; Roasted potatoes, rosemary, sausage, roasted red peppers and fior di latte cheese.