Mani Pizza has been spotted at various pop-ups such as in Central Plaza as well as Christmas At The Castle in Dublin Castle. But now, they have opened their first bricks and mortar space in the heart of the city serving up slices of their light and crispy pizza.
Mani is the brainchild of Ciaran McGonagle who has put in years of extensive research to bring Roman style pizza onto the Dublin pizza scene. What makes it different? Well firstly, the shape. Pizza by the slice, or Pizza al taglio, is a style particularly popular in the Italian capital, where slices are cut from a larger pizza with a scissors and sold by the weight. If you watched Chef's Table: Pizza on Netflix, you'd recognise Bonchi - which is amuch raved about spot that do just this. Worth checking out if you are in the city.
The dough used for the pizza in Mani takes 72-hours in all to make and fermenet. The bubbly dough is light, crispy and easy to digest. It's also the star of their paninis which are filled with the likes of porchetta or mortadella.
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Toppings vary from the simple but delish margherita , to mushroom and potato, as well as the salsiccia (sausage) pizza. But the one to try is the carbonara pizza. Featuring pancetta, guanciale, Pecorino, free range egg yolk & cracked black pepper all on that beautiful, light, crispy base. This could be the pizza slice everyone talks about for the next while!
As the sister company of Ciao Cannoli, you can also expect these crispy sweet treats available too. Plus, their "fritti" menu features suppli (a Roman style ball of rice with tomato sauce) or a deep fried lasagna bites.
Listen back to Russell talk about it with Brian & Suzanne by pressing play below.
Dublin Delish on 98fm, thanks to Cully & Sully, Great Food & Soup-er conversation.
Catch Russell Alford every Tuesday morning at 10:30 with Brian Dowling & Suzanne Kane and check out the real on 98fm's Instagram page.
Header image from instagram.com/mani.pizza.panini
