The pizza is made from slow-rising sourdough (minimum 20 hours) and is baked in a wood burning 'tufae' brick oven made on site by specialised artisans from naples. This oven produces a heat of about 500c (930f). The slow levitation and blast-cooking process lock in the flour's natural aroma and moisture giving a soft, easily digestible crust. As a result, the edge (cornicione) is excellent and shouldn't be discarded.
Franco Manca
Italian Restaurant in East Dulwich
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All In London Review
It's all about the base, 'bout the base...
Having sampled the dough delights of Broadway Market, South Kensington and the Brixton original, I can say without fear of hyperbole, Franco Manca is to die for. Yes, that’s right, to die for… and the Dulwich product is no different. Located on the lovely Lordship Lane, the restaurant is a narrow slice of space that utilises the usual communal tables, open kitchen, tiles and muted neutral wash.
As for the pizzas, well, in the words of Meghan Trainor – in a description that I’m well aware won’t age well – it’s all about the base. Using a slow-rising sourdough, the ‘underneath part’ is the star. Salty, light and chewy, the base comes covered with a small list of toppings that won’t drown out that dough. Think chorizo, ham and wild mushrooms, wild broccoli and sausage etc. The most expensive pizza costs £6.95 and wine is a ridiculously good £13.95 a bottle making Franco Manca a cheap date that delivers.
Quality, price and style, there is no reason not to go to Franco Manca at least once a month. Or twice. Or even three times.
Reviewed by T.A.O
Published on May 19, 2015
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