FORZA WIN

29.04.2013

We’ve got a new roof in a new place, with new faces, new pizzas, new drinks and for a second there, we had a new camera.

Tickets this year are £30 and include a drink on arrival, first course, your share of a pizza tasting menu (main course) and a delicious dessert. We’re working with Pizza Pilgrims again so will serving the best Neapolitan pizzas in London Town, cooked on our trusty woodfired ovens. Our drinks come courtesy of Birra Moretti, Campari and Aperol and we’re very excited about welcoming a host of new bands, performers and all sorts to our roof.

Forza WIn is a seasonal rooftop supper club - in Summer we are a pizzeria with woodfired ovens, big communal tables and a great vibe. We charge £30 per ticket, and that buys you a seat for the evening, a drink on arrival, your meal, and entertainment at the end of the night.

11.03.2013
Photo credits to: http://tuck-uk.blogspot.co.uk/ Well!! That was quite some weekend! Thanks to all who came down and tried our Fonduta Fingers at FEAST - we hope they were enjoyed! A lot of people were asking about how we make our cheese, so thought we’d give you a little heads up; It’s Fontal - a slightly younger, softer, and nuttier version of Fontina. In this extended winter, you might also want to make a Fonduta, here’s how: Get yourself some Fontal (most decent Italian delis should be able to get it in for you) Remove the rind and cut the cheese into the smallest cubes you can. Take those cubes and cover them in either raw or whole milk (Raw is best if you can find it and have no wusses, or pregnant people in your party) leave it, covered, for about four hours in your fridge. When you come back to it, the cheese should have plumped up somewhat (taken on the milk) - drain the milk and plop the cheese into a pan (non stick if you have it) cover with enough organic double cream (or raw, again if you can) so you don’t have any cheese icebergs poking through. Then slowly heat on the hob, always below 70 and stir until your arm feels like its about to fall off. Keep stirring and then when you feel as if you can’t stir anymore, give it one for good luck. And there you have it! Nice n’easy. You should now have a pan full of lovely, runny (not stringy) Fonduta in which to dip whatever you so wish. We served it with all sorts of delicious, seasonal, organic, roasted vegetables as well as meats from the Ginger Pig. If you can do that too, you should!  Any other questions or specifics, email Bash on info@forzawin.com  P.S. You’ll need to keep it warm whilst eating - we used induction hobs and a Le Creuset style casserole dish

Photo credits to: http://tuck-uk.blogspot.co.uk/

Well!! That was quite some weekend! Thanks to all who came down and tried our Fonduta Fingers at FEAST - we hope they were enjoyed! A lot of people were asking about how we make our cheese, so thought we’d give you a little heads up; It’s Fontal - a slightly younger, softer, and nuttier version of Fontina. In this extended winter, you might also want to make a Fonduta, here’s how:

Get yourself some Fontal (most decent Italian delis should be able to get it in for you) Remove the rind and cut the cheese into the smallest cubes you can. Take those cubes and cover them in either raw or whole milk (Raw is best if you can find it and have no wusses, or pregnant people in your party) leave it, covered, for about four hours in your fridge. When you come back to it, the cheese should have plumped up somewhat (taken on the milk) - drain the milk and plop the cheese into a pan (non stick if you have it) cover with enough organic double cream (or raw, again if you can) so you don’t have any cheese icebergs poking through. Then slowly heat on the hob, always below 70 and stir until your arm feels like its about to fall off. Keep stirring and then when you feel as if you can’t stir anymore, give it one for good luck. And there you have it! Nice n’easy. You should now have a pan full of lovely, runny (not stringy) Fonduta in which to dip whatever you so wish. We served it with all sorts of delicious, seasonal, organic, roasted vegetables as well as meats from the Ginger Pig. If you can do that too, you should! 

Any other questions or specifics, email Bash on info@forzawin.com 

P.S. You’ll need to keep it warm whilst eating - we used induction hobs and a Le Creuset style casserole dish

25.02.2013
Come FEAST with us! We’re going to be at FEAST from the 7th-10th March. For anyone that didn’t make it to the last round of Forza Win (ter) you can come try our Fonduta, hams and breads in a delicious bite size sandwich. It’s at the Tobacco Dock, Wapping this time round - an incredible venue - and the line up of foodie heroes looks set to amaze. See ya there! Tickets available here: www.wefeast.co.uk 

Come FEAST with us! We’re going to be at FEAST from the 7th-10th March. For anyone that didn’t make it to the last round of Forza Win (ter) you can come try our Fonduta, hams and breads in a delicious bite size sandwich. It’s at the Tobacco Dock, Wapping this time round - an incredible venue - and the line up of foodie heroes looks set to amaze. See ya there! Tickets available here: www.wefeast.co.uk 

Forza Win(ter) the final chapter
31.01.2013

Well! That was quite some Winter!  We’re sad to be closing the door on Forza Win (ter) for this year, but incredibly excited by the prospect of wearing shorts to work in the summer.

 There are a few people that we need to thank too - Bruno and Flavia, for making our ‘number 1 Fonduta in London’ every morning, Jonny Pannikou for being so bloody entertaining, and all the crew at Oval Space, particularly Dan and Jordan, for helping make this happen.

Finally, to all the staff who have served you and bands who’ve entertained you - Keith, Ninja, Maya, Josh, Lem, Owain, Josh Flowers & The Wild, Simon Fox, Howe.

See y’all in the summer!

28.10.2012

Forza Win was a rooftop supper pizza supper club for the Summer. 

Forza Win (ter) is a rooftop Fonduta supperclub for the Winter! 

We’ve covered in our rooftop and got a whole bunch of beautiful rugs, hot cocktails, and heaters to ensure warmth. 

Instead of Pizza, we’ll be serving Fonduta - a Northern Italian Fondue style dish prepared with young Fontina cheese, Raw Milk and Butter. It’s perfect for sharing, and perfect for warming the cockles on a cold winters eve. Alongside big hot stringy bowls of cheese, we’ll be serving lashings of delicious seasonal, organic and British grown vegetables, meats from the Ginger Pig, Bread from E5 Bakehouse and of course - some of the finest Gelato based delicacies money can buy from the good folk of Gelupo. 

Tickets are £30 a pop (£5 increase to allow for the roof being built) and we can host 40 people per night. Ticket price includes a three course meal, a (hot) drink on arirval and some great entertainment. 

The set up is very similar to that of Forza Win, except we’ve got rid of the market stalls and had some massive round tables made, each table can seat ten - so please bear this in mind when booking large groups! 

We will be running a bar, in partnership with Oval Space that will serve a full menu of hot cocktails, mulled wines and ciders, and a selection of delicious Italian wines from the Wondering Wine Company. 

Email info@forzawin.com for tickets.

2.10.2012
So, dear friends - as the sun sets on the summer months, this is a quick thank you to all of those who came, saw, ate, drank, and made merry. You’ve made it a wonderful summer for us - so wonderful in fact, we’ve decided to do a winter project too. Once we’ve stored away all of our stuff from the summer we’ll be coming right back atcha with some new tickets for some new tings. It’s going to be slightly different, as cheesily named (and themed) and we’ll be opening on the 1st November. Full details to follow. If you’d like to pre reserve some tickets, you can do so on the same email address - info@forzawin.com   In other news - many of you asked where you could get Forza T-Shirts. If you look to the top of the page, you’ll see a ‘goods’ page. If you meant what you said, and weren’t just drunkenly in love with them, you can purchase one of 40 hand screened Forza Tees from our pals over at Happy Medium. There are also some ‘Forza Wings’ Planes too - but there aren’t many left, so be quick! 

So, dear friends - as the sun sets on the summer months, this is a quick thank you to all of those who came, saw, ate, drank, and made merry. You’ve made it a wonderful summer for us - so wonderful in fact, we’ve decided to do a winter project too. Once we’ve stored away all of our stuff from the summer we’ll be coming right back atcha with some new tickets for some new tings. It’s going to be slightly different, as cheesily named (and themed) and we’ll be opening on the 1st November. Full details to follow.

If you’d like to pre reserve some tickets, you can do so on the same email address - info@forzawin.com  

In other news - many of you asked where you could get Forza T-Shirts. If you look to the top of the page, you’ll see a ‘goods’ page. If you meant what you said, and weren’t just drunkenly in love with them, you can purchase one of 40 hand screened Forza Tees from our pals over at Happy Medium. There are also some ‘Forza Wings’ Planes too - but there aren’t many left, so be quick! 

20.08.2012

This is really late and we’re no longer on the roof that is featured in the video. But, we thought it was such a lovely video that it’d be a shame not to share it with you guys. It gives a pretty darn good idea of what a visit to Forza is about. FYI - our new roof isn’t as windy.

If you’d like to come to Forza Win, we’re running until 30th September, a mile down the road from our old spot and owing to the move there are a few tickets left, to be released via our facebook and twitter pages. Please do keep tuned in to them and we’ll hopefully get to meet you soon. 

Mad props to Ore at Pulse Films for this - he did all the hard work in return for Pizzas. We owe you one bro!

Twitter

Join Our Mailing List