Eat Out London!Franco Manca
Franco Manca - Sourdough Pizza. The pizza is made from slow-rising sourdough (minimum 20 hours) and is baked in a wood burning 'tufae' brick oven made on site by specialised artisans from Naples.
Welcome to Franco Manca !
Reviews and related sites
Food review: Franco Manca, Upper Street | Eating Out | Islington ...
food drinks
New Restaurant Review: Franco Manca in Chiswick | Londonist
food
No longer simply a South London institution, Brixton's foodie favoured pizzeria - Franco Manca - has opened a second branch in villagey Chiswick.
And if our experience at last night's launch party (the restaurant's actually been open for about a month) is at all representative of what diners can expect, W4 residents and those inclined to travel a bit for quality nosh should rejoice!
We sampled so many gorgeous pizze last night, quaffed some quality organic red wine and had more than a few sips of some particularly tart and tasty home made lemonade.
Service is (or at least was at last night's do) especially friendly, exuding with southern Italian charm.
Franco Manca (number two) is located at 144 Chiswick High Road, W4 IPU.
Franco Manca W4 restaurant review 2013 June London | Pizza ...
food
Franco Manca in Brixton Market is something of a legend amongst foodies; open only for lunch, people queue around the block to eat its pizzas.
The lovely tiled floor uses tiles (some dating back to the 16th century) from a villa in Naples that was damaged in the earthquake in 1980; piece of damaged tiles are used to decorate the pizza oven.
The pizza oven is a wood-burning “Tufae” oven constructed on the site by builders from Naples, and weighs eight tons, getting to 550C.
Sad foodie that I am, I was there early to ensure that I ate the very first pizza produced from the oven on the restaurant’s first service when it opened.
However, no one wants to eat elaborate food every day, and it is a delight to see someone with such passion trying to produce the very finest pizza that can be made.
Franco Manca North Laine | Brighton Restaurant Reviews ...
food
Founded in Brixton Market in 2008, Franca Manca's Brighton plot assumes the rustic and gourmet stance of this humble pizzeria with a restaurant plot in North Laine.
A 130 seater restaurant primed for those with a love of all things savoury and doughy, Franco Manca doses the town on only the finest in sourdough pizzas alongside a roster of craft beers and wines in a pastoral, rustic and re-purposed inspired setting.
Expect to gorge on pizzas the likes of their wild broccoli with Gloucester old spot hand sliced sausage and their traditional tomato and mozzarella.
Zia Lucia, restaurant review: Holloway gets a slice of the action ...
food ambience drinks
According to Pevsner, “the indifferent S. end of Holloway Road has a scatter of decayed minor C19 ribbon development...” It now has boutique coffee and snacky places (La Muse with a butternut squash and halloumi petit dejeuner “vegetariene”) amid the surviving marble masons and autoparts, secondhand furniture shops, a “couture latex” specialist, porn merchants (webuyanyporn.com), and pizza takeaways (City Pizza, featuring the Hawaiian and the Meat Feast).
Simple shelves high on the walls are stocked with bottles and supplies (big cans of Polpapizza and Carciofi Alla Romana) and each table has its bottle of olive oil and balsamic vinegar plus a flask of water filled with a stalk of mint, just enough to give it a little tang.
Yet the pizzas are classy, made from 48-hour slow-fermented sourdoughs, twirled by a showy pizzaiolo and cooked in a fierce wood-fired oven imported from Naples, starting with a Margherita at £6.90 and running up to a lavish Arianna at £10.80 (mozzarella, fresh sausage, taleggio goat cheese, pecorino, truffle honey).
Quite why, if you suffered from it, you would head for pizza nonetheless, when, as Daniel Young points out in his global bible, Where to Eat Pizza, published by Phaidon earlier this year, it is the sticky gluten, often 12 per cent or so, developing in the dough, that gives it its strength and elasticity, seems a question too sad to insist on.
Young, incidentally, also points out that the assumption that buffalo mozzarella is always best for pizza (as it certainly is for salads) is no longer true (“fresh, high-quality cow’s milk mozzarella, with its supreme melting qualities, might now be the more appropriate cheese to cook”).