The Errico Porzio special is straight outta Napoli!
Legendary Neapolitan pizzaiolo Errico Porzio has created our March special.
BIG FLAVOUR. REAL NAPOLI. PIZZA ROYALTY.
This March, we’re bringing true Neapolitan heritage to your table.
Legendary pizzaiolo Errico Porzio has created our exclusive March Special — a pizza that celebrates bold flavour and authentic craft, straight from Napoli.
Half ricotta, half friarielli base, his creation is topped with Tuscan sausage, slow-cooked pork and a drizzle of pistachio cream. Rich, savoury and indulgent, it’s a true taste of Napoli.
Available at Franco Manca from 4th March for a limited time only.
To celebrate the launch, Errico Porzio showcased his pizzaiolo skills live in London Bridge Broadgate Circle and experience real Napoli in action.
Book now and taste pizza royalty.
Get to know Errico!
Q: First things first—can you really take a pizzaiolo out of Naples?
A: You can take a Neapolitan pizzaiolo out of Naples… but you can’t take Naples out of a pizzaiolo. The spirit of the city is always with you—especially when you’re making pizza.
Q: Ciao! Tell us a bit about yourself.
A: Ciao! I’m Errico Porzio, a Neapolitan pizzapreneur—half pizza maker, half entrepreneur. For me, pizza is both a craft and a way of sharing a piece of Naples with the world.
Q: When did your pizza journey begin?
A: I started making pizzas when I was just 13 years old. My uncle, Mario Pellone, was a true master of the craft, and he taught me the foundations. That’s where everything began.
Q: What’s your philosophy when it comes to pizza?
A: Seasonality is everything. I like to use ingredients when they’re at their best—fresh, in season, and full of flavour. The base is always traditional, and I don’t like to overdo it. Great pizza is all about balance.
Q: What makes Neapolitan pizzaiolos so special?
A: A Neapolitan pizzaiolo turns the pizza counter into a stage. It’s not just cooking—it’s a performance. The pizzaiolo becomes the main character of the day, sharing energy, passion, and a little theatre with every pizza.
Q: What are you most excited about for your visit?
A: I can’t wait to get to London, join the team, and put my own stamp on the menu. It’s always exciting to bring a bit of Naples somewhere new.
Q: In a few words—what makes Neapolitan pizza unique?
A: Simplicity, balance, and soul. When the ingredients are great and the craft is respected, the pizza speaks for itself.
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Still hungry? Go for seconds.
Cantabrian Anchovies
You have to swim a lot of ocean to find the perfect anchovy. Once a year, the young anchovies swimming in the Bay of Biscay reach their peak in fat content and flavour.
FRANCO GOES DOG FRIENDLY!
Great news for all dog lovers! Franco Manca is now welcoming well-behaved pet dogs inside our restaurants (except Stratford and Trafford Centre). Whether you’re stopping by for a quick bite or a long lunch, your furry friends are invited to join you in our designated dog-friendly areas.
Bringing Napoli eating culture. Closer to you.
Find a pizzeria near you. Then eat your crusts.