Franco Manca East Dulwich

21 Lordship Lane , London, SE22 8EW

1 reviews

16 Pizza Italian East Dulwich

  • Franco Manca
  • Franco Manca pizza restaurant chain London

SquareMeal Review of Franco Manca East Dulwich

Since opening in 2008, this miniature artisan enterprise has built a cult following – thanks to the quality of its wood-fired sourdough pizzas, which are cooked in a special Tufac brick oven imported from Naples. Locals are attracted by the rock-bottom prices and meticulously sourced ingredients, so it’s no wonder that queues form around the block for a taste of Franco’s delicious offerings. Just six different versions are available, topped with various combinations of tomatoes (imported from Salerno), Gloucester Old Spot ham, sausages from Brindisa, organic mozzarella and ricotta produced at Alham Wood in Somerset, fresh herbs, mushrooms and the like. Charcuterie platters and panuozzi (flame-baked bread with various toppings) play a supporting role, while drinks range from a pair of Piedmontese organic wines (red or white) to Sam Smith’s organic blond beer.

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8.0

Food & Drink: 8.0

Service: 7.0

Atmosphere: 7.0

Value: 10.0

Food & Drink: 4.0

Service: 3.0

Atmosphere: 3.0

Value: 5.0

The Cheese platinum reviewer 11 June 2016

Carb dodgers; meet your kryptonite. A single bite into my margherita, and I was swooning. The scant toppings were clearly top-notch - San Marzano tomatoes were particularly fine - while the sourdough crust was chewy and moreish, thanks to a secret recipe and the kickass wood-fired Tuff oven. Of course you could add the likes of organic bresaola or chorizo, but why bother when the latter’s proof that Franco Manca pizzas are best when dialed down to the simplest components? (Perish the thought, you can even go cheeseless if you must). As such, the teeny menu makes ordering a cinch: a handful of pizzas, the odd special and not a lot else. Wines - all four of them - are served in squat, swipe-proof tumblers and come in at under £4 a glass. Jolly quaffable they are too. It's not a place to linger and you’ll be awkwardly shoehorned in during hectic lunch and dinner services, so time your meal with cunning to avoid ridiculous queues. (Good citizens have been known to wait a rain-soaked hour to get their fill, but given the grub is cheap as chips and tasty as heck, I’ve happily donned a pack-a-mac and joined ‘em). Get in there early and you can saunter straight to a table alongside the dough-twirling chefs. Their masterful production line sums up the experience: artisanal skill and wonderful ingredients in a pleasingly no-frills environment.

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