A Taste of Regenerative Farming

Our day started with a tour of the Wildfarmed fields, where we learned how they grow wheat in a way that works with nature, not against it. This approach helps improve soil health, encourages biodiversity, and captures more carbon – all while producing top-quality flour for our famous sourdough bases.

Back to Base: Cocktails, Pizza & Tiramisu

After the farm visit, we headed back for a hands-on afternoon of food and fun. First, we shook things up with a cocktail masterclass featuring the classic Aperol Spritz and the new Sarti Spritz – the perfect Italian aperitivo.

Next, it was time to roll up our sleeves for a pizza-making masterclass. Everyone got the chance to stretch their own sourdough base, add their favourite toppings, and bake their creations in our ovens. The result? A table full of delicious, piping-hot pizzas, made from scratch.

We rounded off the day the only way we know how – with a generous serving of our homemade tiramisu – officially the highlight of the day.

From the Wildfarmed wheat fields to your plate, every Franco Manca pizza tells a story of quality, sustainability, and great flavour.