Franco Manca


Pizza made from slow-rising sourdough and baked in a wood burning 'Tufae' brick oven made on site by specialised artisans from Naples. This oven produces a heat of about 500c (930f). The slow levitation and blast-cooking process lock in the flour's natural aroma and moisture giving a soft, easily digestible crust.

Ingredients are from sustainable, slow and local sources and the wines are organic. No reservations (except a few tables in the Chiswick outlet) and no deliveries although you can order pizza for collection and take away. Currently has seven outlets in London.


United Kingdom

Key Words

sourdough, pizza, brick, oven, artisan, natural, sustainable, organic,

Creation Date: 
Tuesday, 30 September, 2014 - 10:46
Last Updated: 
Tuesday, 30 September, 2014 - 10:46

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