This artisan mini-chain has built a cult following since launching in 2008, and is broadening its range with a new outlet in Balham. Wood-fired sourdough pizzas cooked in a special Tufac brick oven imported from Naples are Franco Manca’s USP, backed by rock-bottom prices and meticulously sourced ingredients. As ever, there are likely to be just six different versions, involving the likes of Salerno tomatoes, Gloucester Old Spot ham and sausages from Brindisa, plus organic mozzarella and ricotta produced at Alham Wood in Somerset. Also expect charcuterie platters and panuozzi (flame-baked bread with various toppings), as well as a minimal drinks list – normally a pair of Piedmontese organic wines (red or white) and Sam Smith’s organic blond beer.
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