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’s new No.7 pizza, launching 5 February, is created by Antonino Esposito in collaboration with Ferrarelle naturally sparkling water. Born and raised in the sunny coastal town of Sorrento, Antonino had a vision for our the No. 7 – ‘A full meal’. A sourdough pizza to warm the soul. Yorkshire fennel sausage (rare breed, free range and rich with flavour), mozzarella, tomatoes from Gragnano and vitamin-rich, fibre-packed lentils combined make a feast of a pizza.
Veganuary needn't be boring. This January head to Franco Manca to try their brand new pizza, The Vegan Special.
With organic tomato, mixed wild mushrooms, caramelised red onions and original watercress pesto all sat on top of a perfect sourdough base, this pizza has your name on it. Try it today for £7.75.
Because Franco Manca isn’t a place for meat eaters. Or vegetarians. Or vegans. It’s for everyone.