Organic sourdough pizzas are the name of the game at this enterprising little joint tucked away near Brixton's covered market. The decor is nothing to speak of, but this is a little gem in its own right, run by a keen team with ex-pat Italian owner Giuseppe Manca at the helm.
The pizzas are made with organic Italian flour, slow-risen for 20 hours before being blasted in an specially imported, artisan brick oven that can bake the delicious frisbees at around 500oC for around two minutes.
Please Login or Register for free to read our full review on Franco Manca.