Stories & recipes
who learnt from locals who learnt from locals who learnt from…
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.
Sourdough September winner Riyana shares her inspiration
After weeks of discussion, we managed to narrow down our shortlist to just 6 entrants, whose pizzas showed incredible creative potential.
National Pizza Day
This National Pizza Day, we wanted to do something a bit different. It’s about celebrating all things pizza, so what better way to do this than dishing out the pizza love far and wide?
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.
Wild garlic picking 2022
A longstanding Franco Manca tradition is the annual wild garlic picking pilgrimage, which we’ve been doing since 2015.
Wild garlic picking
This year, a small team of pizzaioli from our Southampton and Bath pizzeria headed down to hand pick bags of wild garlic, ready to be made into our wild garlic pesto.
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.
Pizzette
These pizzette make a fresh and colourful summer treat as the toppings are all added after the dough has been fried.
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.
Bringing Napoli eating culture. Closer to you.
Find a pizzeria near you. Then eat your crusts.