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This spring, Franco Manca are teaming up with some of the world's best chefs to create a brand new menu (see offer in tab right).
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…
This year, in collaboration with their friends at Ferrarelle water and their chef ambassadors, Franco Manca are bringing you four special pizzas by some of Italy's most exciting chefs.
Launching with Martina Caruso, Italy’s youngest Michelin-starred chef, it's a classic Aeolian salad reimagined as a pizza. It features red piennolo tomatoes, roasted potatoes and red onions, as well as mozzarella, capers, Nocellara del Belice black olives and fresh mint. Visit the restaurant in Broadgate Circle and revel in the pure flavours of Italy.