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…
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.