We started our Mozzarella production when we opened Franco Manca in 2008, bringing Albino Scalzitti, a cheese maker from the Southern Italian Appennine to Somerset. Our mozzarella is produced daily.

 

Most of our cheeses used on our specials come from small producers of the British Isles. With these full flavours we only need a little cheese on the pizza, leaving the task of a memorable taste to the natural intermingling between the long, naturally fermented dough and the milk worked by the lactobacilli.

 

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