Franco Manca

Franco Manca’s pizzas are so good that the British chain (founded in Brixton Market in 2008) had the cajones to launch their first Italian outpost in 2017 – in the beautiful seafront village of Lingua on the Aeolian island of Salina.

It’s easy to understand founder Giuseppe Mascoli’s confidence – Franco Manca’s organic sourdough (which takes a minimum of 20 hours to rise) bases are hard to resist once you’ve tried one.

Baked in a wood-burning ‘Tufae’ brick oven which produces a heat of 500C (930F), the slow levitation and blast-cooking process lock in the flour’s natural aroma and moisture giving a soft, easily digestible crust. Meaning leaving your crusts is a thing of the past…

32 Broadgate Circle
Franco Manca

From 3rd to 31st August, get 50% discount when you dine in at Franco Manca as part of the Government’s Eat Out to Help Out scheme.

Join the Franco Manca app
Join the Franco Manca app

Franco Manca are also launching a new loyalty app: buy six pizzas and the seventh is on the house. New users to the app receive a stamp when they download the app for the first time, and customers can also earn a stamp when they recommend a friend and the friend buys a pizza. Click here to find out more.

Menu of Franco Manca
A menu made with love - and also full details on where Franco Manca source ingredients for the best pizzas in town.