Manchester’s newest pizza hotspot, Forbici, is serving up a cultural mashup this July that brings together the heart of two cities: the Manchester Tart Pizza – a sweet, summery special that celebrates local tradition through the lens of classic Neapolitan craftsmanship.
Inspired by the iconic British dessert, the Manchester Tart Pizza transforms the nostalgic flavours of raspberry jam, custard and desiccated coconut – but served on Forbici’s world-class biga dough. Handmade fresh daily and proofed for 12 hours, the dough creates a light, airy crust with high walls that holds every sweet layer in perfect balance. Made in small batches daily to ensure peak freshness, once it’s gone, it’s gone – so don’t miss your chance to try this limited-edition special.
Launching on Monday 14th July, this first-of-its-kind creation is a tribute to two cities – Manchester and Naples – united by bold flavours, rich food heritage, and a shared love of culinary innovation.
Davide Argentino, Master Baker at Forbici, said: “At Forbici, our dough is the heart of everything we do and where the tradition of Naples comes alive. With the Manchester Tart Pizza, we wanted to create something that respects that craft but also speaks to our new home here in Manchester. Taking a classic local dessert and layering it onto our biga dough felt like the perfect way to blend the two cultures. It’s playful, nostalgic, and completely unique.”
Alongside the Manchester Tart, Forbici will also be launching another unique creation: a padron pepper-based pizza, bringing a bold, savory new flavour profile to their summer menu.
Forbici, meaning scissors in Italian, specialises in authentic Neapolitan pizza made by master bakers and fermentors, using ingredients straight from Naples. Staying true to tradition, each pizza is served in quarters and snipped with pizza scissors right at the table – a nod to the name and a unique touch that sets Forbici apart in Manchester’s food scene.
The Manchester Tart Pizza and Padron Pizza will be available exclusively from Monday 14th July to 25th August at Forbici’s Manchester restaurant.
