Stories & recipes
Slow fast food
Since opening our first pizzeria in Brixton Market in 2008, we’ve championed slow-rising sourdough pizza and properly sourced, small supplier, seasonal ingredients.
![fresh pizza with broccoli and olives](https://www.francomanca.co.uk/wp-content/uploads/2023/06/Broccoli-olive-and-smoked-mozzarella-pizza.jpeg)
Broccoli, olive and smoked mozzarella pizza
Wild broccoli, or friarielli, tastes like a hybrid of a herb, crossed with a vegetable – a delicious peppery flavour with plenty of scent.
![sourdough pizzettes from Franco Manca](https://www.francomanca.co.uk/wp-content/uploads/2023/06/Pizzette.jpeg)
Pizzette
These pizzette make a fresh and colourful summer treat as the toppings are all added after the dough has been fried.
![pizza with chorizo and watercress](https://www.francomanca.co.uk/wp-content/uploads/2023/06/Chorizo-with-ricotta-and-watercress-pizza.jpeg)
Chorizo with ricotta and watercress pizza
Chorizo is a strong cured meat with plenty of flavour and spicy aroma. Contrast this with a fresh, mild cheese such as ricotta, and throw in plenty of crunchy green watercress to balance it off.
![fresh wild garlic](https://www.francomanca.co.uk/wp-content/uploads/2023/06/Wild-Garlic-Pesto.jpeg)
Wild garlic pesto
In spring you should be able to find plenty of garlic growing in the wild. The pesto is a wonderful way to enjoy.
![pizza with asparagus and mozarella](https://www.francomanca.co.uk/wp-content/uploads/2023/06/Asparagus-Cover.jpg)
Asparagus and buffalo mozzarella pizza
There is, arguably, nothing better than fresh asparagus spears bursting with moisture and earthy seasonal flavour.
![mixed cheese and radicchio sourdough pizza](https://www.francomanca.co.uk/wp-content/uploads/2023/06/Mixed-cheese-and-radicchio-pizza.jpeg)
Mixed cheese and radicchio pizza
Once you have made your sourdough pizza base, use this recipe to add toppings.
Bringing Napoli eating culture. Closer to you.
Find a pizzeria near you. Then eat your crusts.