The Award Winning Napoli style pizza at Franco Manca, is made from slow-rising sourdough, baked in a wood-burning ‘Tuff’ brick oven made in Naples by a specialised artisan. This type of oven produces a heat of about 500°c (930°F). The slow levitation and blast cooking process lock in the flour’s natural aroma and moisture giving a soft and easily digestable crust.
It may not look pretty but the edge (cornicione) nicely charred is soo tasty and should not be discarded!
Monday: 12 – 5pm
Tuesday – Saturday 12 – 10pm
Sunday : 12 – 5pm
NEED TO KNOW
TAKE AWAY: Yes (Collection Only)
DISABLED ACCESS: Yes