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NEW PIZZA NO.3

BY CHEF NIKOS KARATHANOS

Perfect for summer and created exclusively for us in collaboration with Chef Nikos Karathanos, the youngest Greek chef to be awarded two Michelin stars.

Our new pizza no.3 uses 100% goat milk halloumi cheese, roasted courgettes, mozzarella & marinated baby plum tomatoes with mint (light tomato base).

Available now across eat-in, collection and delivery.

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NEW PIZZA NO.8

PIZZAIOLO’S FAVOURITE

Introducing the one you've all been waiting for...

Yellowfin tuna, organic tomato, wilted spinach, Kalamata black olives, capers from Salina, shallots & a creamy tuna dressing.

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New

TUNA SALAD

Fancy a lighter option?

Try our new summer salad with Yellowfin tuna, roasted baby plum tomatoes, Kalamata black olives, yellow peppers, mixed leaves, shallots & a creamy tuna dressing.

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SOURDOUGH PIZZA

AS IT SHOULD BE

Our dough is made fresh on site, our specials change daily and our prices start at just £5.95. Vegan & gluten free options are also available.

We are not taking bookings, please just turn up and our team will seat you as soon as possible. Please check your local pizzeria page for opening hours.

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GIFT CARDS & T-SHIRTS

NOW AVAILABLE ONLINE

Our gift cards are now available to buy online, and can be redeemed in any of our pizzeria. Choose between a card sent in the post or via email. Our pizzerias have featured artwork by our friend, the late, great Enzo Apicella (1922 -2018) since we opened in Brixton Market in 2008. To honour Enzo’s legacy, we have also launched a limited edition range of T-shirts.

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Find Franco Manca

You can enjoy our pizza with principles all over the UK, and even in Italy. Dough made fresh on site everyday with specially selected seasonal ingredients. Search our pizzerias to find your nearest branch. Always eat your crusts.

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Slow fast food

A closer look at our ingredients

Good food takes time. That’s why, since opening our first pizzeria in Brixton Market in 2008, we’ve championed slow-rising sourdough pizza and properly sourced, small supplier, seasonal ingredients. When you eat at Franco Manca, you support people working close to the land. Small farms = Big taste It’s good to know where the things on your plate come from.

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