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.
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.
Wild garlic pesto
Each March our pizzaioli from all over the country and our central support team go to Dorset to forage for this fresh and fragrant ingredient, ready to star on our spring menu.
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.
Franco is missing but his spirit is not
The art on our walls has always been a big part of our experience. Our pizzerias feature the work of the late Enzo Apicella and Paul Davis, an artist and the creator of our Franco Manca logo.
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.
The Enzo project
Our pizzerias have featured artwork by our friend, the late, great Enzo Apicella (1922-2018) since we opened in Brixton Market in 2008.
Terroir and tomatoes
Our food is fast, but we never cut corners, especially not with tomatoes. Proper pizza needs proper tomatoes.
Bringing Napoli eating culture. Closer to you.
Find a pizzeria near you. Then eat your crusts.