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Slow fast food

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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Our first guest pizza

Our first special edition No. 7 was created by Martina Caruso, Italy’s youngest Michelin starred chef.

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Good news

We’ve been making our mozzarella in Somerset since 2008. It’s only right we opened a local Bath pizzeria too.

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