Franco Manca (Bermondsey Street)

The pizzas at Franco Manca are made from slow-rising sourdough and are baked in a wood burning 'tufae' brick oven made on site by specialist artisans from Naples. This oven produces a heat of about 500c (930f). The slow levitation and blast-cooking process locks in the flour's natural aroma and moisture giving a soft, easily digestible crust. As a result, the edge of the pizza (cornicione) is excellent and shouldn't be discarded. This system was originally developed by the Greek settlers who, in the 5th century BC founded Neapolis (New Town). They adapted a pre-existing baking tradition to develop this new ‘Pita’, which through experimentation, luck and linguistic distortions, became pizza.

Facilities

Parties Welcome

Vegetarian

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Customer Reviews

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Manager’s own words ‘it’s the dirty and irresponsible customers fault’

by Ly L on 22 May 2020

FOOD

SERVICE

AMBIENCE

VALUE

When I asked them to do something about the rubbish from their pizza boxes which all over the park and in our street that was the manager’s response. Had pizzas from there once, cold, sloppy, no flavour. Maybe cheap but not good value which reflects their culture. Never again.