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Franco Manca (Brixton)


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Franco Manca (Brixton)

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.
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© Franco Manca (Brixton)

Facilities

Parties Welcome
Parties Welcome
Vegetarian
Vegetarian

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Address

Unit 4 , Market Row, Brixton, London SW9 8LD

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Hours

Monday 12:00 - 17:00
Tuesday - Friday 12:00 - 23:00
Saturday 11:30 - 23:00
Sunday 11:30 - 22:30

Cuisine

Pizza


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