On Great Chapel Street, Fulvio’s is named after a “much-loved member” of the team who has spent years perfecting his focaccia recipe at Fatto a Mano’s original Brighton restaurant.
Open from 8am, Fulvio’s will serve freshly baked focaccia made by hand and slow-proved for at least 24 hours using a traditional two-stage biga method.
The dough is made to Fulvio’s recipe using flour, extra virgin olive oil, yeast, water and salt.
Trays will come out of the oven throughout the day, with each focaccia cut and filled to order at the counter.
The opening menu will feature eight to 10 signature focaccia, including vegetarian and vegan options, alongside rotating specials and the option to create your own.
Ingredients will include mortadella from Bologna, 24-month-aged prosciutto from Parma, buffalo mozzarella from Campania and fennel salami from Tuscany.
Options will include mortadella with 24-month-aged Parmesan, artichoke cream and wild rocket; and 24-month-aged Prosciutto di Parma with mozzarella, sun-blushed pomodorino tomatoes, wild rocket and extra virgin olive oil.
Vegetarian options will include a Caprese-style focaccia with beef tomatoes, mozzarella from Campania and basil pesto, alongside a Sicilian-style vegan focaccia with grilled peppers, marinated courgettes, rocket and Sicilian pesto.
Tiramisu will also be available.
The small space will combine Carrara marble, stainless steel, reclaimed timber, glass and handmade Italian tiles, with a palette of dark green, warm off-white and Italian red.
The design is intended to evoke an Italian neighbourhood bakery.
Rupert Davidson, co-founder of Fulvio’s and Fatto a Mano, says: “We’d been eating Fulvio’s focaccia for years before we realised everyone else wanted it too. Fulvio’s does one thing properly: bread baked here, today, and filled in front of you. If people walk past in a year’s time and feel like it’s always been there, we’ve done our job.”
Launched in 2015, Fatto a Mano currently operates eight locations across Brighton, Hove and London.