Franco Manca opened its first restaurant in 2008 and now has 70 restaurants, primarily in London, but also with restaurants across the UK (e.g. Edinburgh, Glasgow, Cardiff, Manchester, Leeds, Cambridge, Bath, Oxford, Bristol and Exeter).
Franco Manca’s pizza is made from slow-rising sourdough and is baked in an oven that produces high heat. The slow levitation and blast cooking process lock in the flour’s natural aroma and moisture, giving a soft and easily digestible crust. Where possible, locally sourced and organic ingredients are used.
Franco Manca has received the following accolades:
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