Set to open later this month, the restaurant will “take a no frills approach to celebrating exceptional ingredient provenance with a pizza menu that evolves through the seasons.”
Maschio was in charge of Natoora’s high-end ingredient sales to Michelin-starred chefs across London and will use his experience to source high quality produce for Manifesto.
On the former site of Northcote Patisserie, the 30-cover restaurant will specialise in pizza made using the Biga-style dough, which takes 48 hours of proving. The flour will be sourced from Molino Pasini in Lombardy and the mozzarella will be sourced fromPuglia.
The Manifesto menu will be very brief, just six pizzas plus one “gourmet special” each week. Toppings will include tomato base, Taggiasche olives and anchovies from Cantabria (£5.90); ricotta base, rocket, spicy salami and chilli (£7.80); and roasted potatoes, rosemary, sausage, roasted red peppers and fior di latte cheese (£9.80).
There will be no dessert options and the wine list will comprise two reds, two whites and one prosecco.