From Farm to Pizza: Our Day Out with Wildfarmed
At Franco Manca, we believe great pizza starts with great ingredients – and that’s why our sourdough is made using Wildfarmed flour, grown using regenerative farming methods that are better for the planet and better for our pizzas.
Recently, we invited a group of pizza enthusiasts to join us for a behind-the-scenes trip to the Wildfarmed wheat fields, so they could see exactly where our pizza journey begins
A Taste of Regenerative Farming
Our day started with a tour of the Wildfarmed fields, where we learned how they grow wheat in a way that works with nature, not against it. This approach helps improve soil health, encourages biodiversity, and captures more carbon – all while producing top-quality flour for our famous sourdough bases.
Back to Base: Cocktails, Pizza & Tiramisu
After the farm visit, we headed back for a hands-on afternoon of food and fun. First, we shook things up with a cocktail masterclass featuring the classic Aperol Spritz and the new Sarti Spritz – the perfect Italian aperitivo.
Next, it was time to roll up our sleeves for a pizza-making masterclass. Everyone got the chance to stretch their own sourdough base, add their favourite toppings, and bake their creations in our ovens. The result? A table full of delicious, piping-hot pizzas, made from scratch.
We rounded off the day the only way we know how – with a generous serving of our homemade tiramisu – officially the highlight of the day.
From the Wildfarmed wheat fields to your plate, every Franco Manca pizza tells a story of quality, sustainability, and great flavour.
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Still hungry? Go for seconds.
Twenty Twenty Spritz
Enjoy two spritz for £13.50 at Franco Manca throughout May. Choose from Aperol, Hugo, Campari or Sarti Spritz and make the most of sunny drinks with friends. Summer, as it should be.
Spring is in the air
Discover Franco Manca’s new spring menu, launching 15th April, featuring a pulled lamb pizza with pea and mint cream, the new mezzaluna (half pizza, half calzone), sharing platters, and a giant cannolo dessert.
Poetry Pizza
Celebrate the National Year of Reading 2026 with Simon Mole - where storytelling meets sourdough. Join us for playful poetry workshops, book signings, and a slice (or two) of inspiration.
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