What does a Margherita pizza taste like as a cocktail?

This autumn, Fatto a Mano and Campari answer that question with The Queen Negroni – a one-of-a-kind Negroni inspired by the pizzeria’s signature Margherita. Built with olive oil-washed gin, Vesuvius tomato water, Campari, Martini Rosso, and fresh basil, the limited-edition serve transforms the essential ingredients of Italy’s most iconic pizza into an aperitivo.

Available exclusively across all Fatto a Mano pizzerias from 7th September – 18th October 2026, The Queen Negroni has been developed in partnership with Campari to capture the savoury richness, herbal freshness and balanced acidity that define a classic Margherita pizza.

Rather than simply borrowing flavour cues, the cocktail uses ingredients from Fatto a Mano’s own kitchens. Olive oil lends a silky texture to the gin, while Vesuvius tomato water from the restaurant’s hand-crushed Rega tomatoes adds brightness and depth, giving a second life to an ingredient that would otherwise be discarded. Fresh basil provides an aromatic lift, while Campari and Martini Rosso deliver the bittersweet character expected of a classic Negroni.

The result is unmistakably a Negroni, but one with a distinctly pizza-inspired personality. The Queen Negroni will run through Negroni Week 2026, taking place from 21st–27th September, joining the global celebration of the iconic cocktail, which raises funds in support of Slow Food and its mission to create a more equitable and sustainable world of food and beverage.

Alongside The Queen Negroni, Fatto a Mano is launching its first ever Pepperoni pizza, La Ribelle, featuring a truly unique pepperoni created in collaboration with long-time supplier and Brighton-based charcuterie specialists Curing Rebels. Made with Calabrian chillies, the pepperoni brings a deep savoury flavour, gentle smokiness and a warm chilli kick. La Ribelle is topped with Fatto a Mano x Curing Rebels pepperoni, arrabbiata sauce, provolone, mozzarella, candied chilli and fresh basil, all layered over Fatto a Mano’s signature dough, which is proved for at least 24 hours.