Stories & recipes
who learnt from locals who learnt from locals who learnt from…
Slow fast food
Since opening our first pizzeria in Brixton Market in 2008, we’ve championed slow-rising sourdough pizza and properly sourced, small supplier, seasonal ingredients.
Broccoli, olive and smoked mozzarella pizza
Wild broccoli, or friarielli, tastes like a hybrid of a herb, crossed with a vegetable – a delicious peppery flavour with plenty of scent.
Pizzette
These pizzette make a fresh and colourful summer treat as the toppings are all added after the dough has been fried.
Chorizo with ricotta and watercress pizza
Chorizo is a strong cured meat with plenty of flavour and spicy aroma. Contrast this with a fresh, mild cheese such as ricotta, and throw in plenty of crunchy green watercress to balance it off.
Wild garlic pesto
In spring you should be able to find plenty of garlic growing in the wild. The pesto is a wonderful way to enjoy.
Asparagus and buffalo mozzarella pizza
There is, arguably, nothing better than fresh asparagus spears bursting with moisture and earthy seasonal flavour.
Mixed cheese and radicchio pizza
Once you have made your sourdough pizza base, use this recipe to add toppings.
How to make sourdough at home. The Franco Manca way
Pizza is for everyone. This recipe will allow you to make our sourdough at home, using either a sourdough starter or yeast.
Bringing Napoli eating culture. Closer to you.
Find a pizzeria near you. Then eat your crusts.