‘So worth the wait’
Huge queues of people lined the streets this afternoon to get a glimpse of a new pizzeria in the city centre
There have been huge queues in the city centre this afternoon as people line the streets to get their first glimpse of a new pizzeria.
Forbici, on Cross Street, near St Ann’s Square, opened its doors for the first time today (April 10) with its Nepalese-inspired delights where pizzas are served alongside scissors instead of cutting wheels.
The ‘new wave’ pizza concept also promises to serve up the world’s most powerful dough. Its biga dough is handmade fresh daily and crafted from premium flour sourced from Molini Pizzuti. It is proofed for 12 hours to get a ‘delicate airy crust with high-walls’.
For two hours at lunchtime, between 12pm and 2pm, the restaurant announced it would be giving away 1,000 free pizzas and it was enough to convince people to head out and bask in the sunshine for a chance for a freebie.
Photos from outside the restaurant, which gets its name after the Italian word for scissors, show lines and lines of people queuing up for a free pizza. Visitors got a choice of four different types of pizza, including a Margherita – made with San Marzano tomato, fior di latte, parmesan and fresh basil – or a Diavola featuring spicy Napoli salami and chilli flakes.
Forbici was giving away 1,000 free pizzas for two hours during its opening day
The queues stretched beyond Cross Street and even snaked down South King Street. Posting about the response, the Foribici team said on Instagram: “The sun is shining, the city is buzzing and we’re officially OPEN!
“Thank you to everybody that queued around the block to be the first to taste a new era of pizza — we enjoyed meeting all 1,000 of you and can’t wait to see you all again.”
And it seems like many of those who queued up felt the pizza on offer was worth the hype. One person said: “Omg the pizza was unreal! Need to come back for more ASAP!!!” Another wrote: “So worth the wait! The pizza is insane!!”
Hailed as one of the ‘world’s most powerful’ pizzas, Forbici’s biga dough is handmade fresh daily and crafted from premium flour sourced from Molini Pizzuti(Image: Kenny Brown | Manchester Evening News)
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One other said: “10/10 best pizza I’ve ever had”. Another added: “Unreal pizza. Well worth the wait.” Another posted: “Best pizza by far.”
Housed in the Grade II-listed Anglia House, the pizzeria boasts Baroque-style features mixed with inspiration taken from Naples, including a show-stopping Acunto Forni pizza oven which has been delivered direct from Sorrento.
Boasting large scissor-style door handles to further reinforce its namesake, the restaurant also makes use of the building’s former banking vault, which is now used as a storage space for ingredients.
Forbici is on 86 Cross Street, Manchester, M2 4LA.