Spring is in the air

Our Spring menu is here

At Franco Manca, we keep things simple. Slow-rising sourdough, the best seasonal ingredients we can find, and recipes that let them shine. We’ve introduced a handful of new dishes that do exactly that – fresh flavours, thoughtful combinations, and a few surprises along the way.

First up, our new pulled lamb pizza. The lamb is slow-cooked until tender, lightly spiced then paired with a pea and mint cream swirl that brings a light, spring-like freshness to every bite. It’s rich, balanced, and made for longer lunches and laid-back dinners.

Meet the mezzaluna. Half pizza, half calzone – because sometimes choosing isn’t the point. One side is topped with slow-cooked pork, full of depth and flavour. The other is folded into a calzone, filled with spinach and ricotta – soft, creamy, and comforting. Two ways to enjoy our sourdough, on one plate.

To go with it, we’ve added a selection of new bites and sharing platters. Simple, generous, and designed to be enjoyed together — whether you’re gathering around the table with friends or just ordering a little more of what you love.

And for dessert, a giant cannolo. Crisp shell, filled with whipped chocolate chip ricotta. Big enough to share, but we won’t judge if you don’t.

The new menu landed in all Franco Manca pizzerias on 15th April. Same sourdough. Same principles. Just a few new reasons to come back.