Ceresis is an absolute wonder
There’s lots of pizza in Manchester. There’s the floppy Neapolitan at Rudy’s, Ciaooo, Franco Manca and Double Zero. The chewy deep pan Detroit style by Ramona, Corner Slice and Four Side. There’s the New York vibes of Nell’s.
Alternatively, owners Marco and Valentina will heat you a slice there and then - and will chat to you while you eat it at the counter. There’s much to be said for both options, but the second one is maybe the best. Eating one of these is almost a religious experience. Just don’t get Marco talking about the Vatican .
So this pizza has pedigree. It also has pedigree thanks to Marco’s ‘biga’, the mother dough, which he shows me in the basement, made from Einkorn flour, naturally low in gluten and one of the very oldest - if not the oldest - flour known to man A few times a week, they do a whole porchetta too, the rolled pork loin and belly with herbs, slow roasted in the pizza oven and then sliced up and stuffed into warm bread. I’ve missed it today, but wild horses will not stop me from going back to try it.
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