Good food takes time. That’s why since opening their first pizzeria in Brixton Market in 2008, Franco Manca have championed slow-rising sourdough pizza, made on site daily. Topped with traditional ingredients sourced from small suppliers across Italy and the UK. Welcome to Franco Manca.

In 1986 Francos was a pizzeria in Brixton Market owned by, you guessed it, a guy called Franco. By 2008 he had had enough and asked his friend Giuseppe Mascoli if he wanted to take it over. Giuseppe and his friend Bridget Hugo, an artisan baker, took it over and called it Franco Manca (Italian for “Franco is missing”) in homage to Franco’s hard work. Giuseppe and Bridget set about reshaping the pizzeria and the pizzas themselves and created a simple menu with quality ingredients.

Staying true to their roots, they don’t over complicate. They don’t overprice. They don’t stuff crusts. They do sourdough pizza, as it should be. Their slow-rising sourdough is made fresh on site when you order your kit.

“If you only eat one pizza this year, make sure it’s Franco Manca” – Tatler

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