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Reviews
182 reviews
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Review of Richard
(Mon 12 May 2014)
from: Richard B. 5 from 5
I've had some of the best pizza at Franco Manca. The sauces and toppings are full of flavor and diverse and the crust is amazing. If you can take the rather long waiting time, this place is great when you're in the mood for excellent pizza.... read review...
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Details and Ambience
- Restaurant type:
- Price area: (no drinks)
- Cuisine:
- in
- Owner:
- Chef\s name:
- Maitre d\s name:
- Sommelier\s name:
- Payments:
- Schedule:
- Options Glutenfree: 1
- Options Vegan: 1
- Options Organic: 1
- Tel Normalized: 02072547249
- Crosswalk Id Facebook: 126431580742423
- Crosswalk Id Foursquare: 51e94230498e8a3394baaa2d
- Crosswalk Id Twitter: @francomanca2
- Crosswalk Url Facebook: https://www.facebook.com/126431580742423
- Meal Breakfast:
- Crosswalk Url Foursquare: https://foursquare.com/v/51e94230498e8a3394baaa2d
- Meal Dinner: 1
- Crosswalk Url Twitter: https://www.twitter.com/francomanca2
- Meal Takeout: 1
- Crosswalk Id Tripadvisor: d4685955
- Post Town: London
- Crosswalk Url Tripadvisor: http://www.tripadvisor.com/Restaurant_Review-g186338-d4685955-Reviews-Franco_Manca_Balham-London_England.html
- Price: 2
- Alcohol: 1
- Alcohol Bar: 1
- Alcohol Beer Wine: 1
- Room Private:
- Attire: casual
- Meal Cater: 1
- Meal Lunch: 1
- Options Healthy: 1
- Options Vegetarian: 1
- Parking Street: 1
- Payment Cashonly:
- Reservations: 1
- Hours Display: Mon-Tue 11:30 AM-11:00 PM; Thu-Sat 11:30 AM-11:00 PM; Sun 12:00 PM-10:30 PM
- Open 24hrs:
- Groups Goodfor: 1
- Kids Goodfor:
- Seating Outdoor: 1
- Accessible Wheelchair: 1
- Wifi:
- Parking: 1
- Air-Conditioning: Yes
- Wi-Fi: Yes
- Smokers Area:
- number of rooms:
- Number of seats in restaurant:
- Terrace: Yes
- Seats on terrace:
- Ambiance: Casual
- Details Ambiance: Modern, Casual
- Specialty: Italian specialties: - SOFT GOAT ’S CURD AND COLSTON BASSET STILTON - PIZZA WITH COURGETTES, BASIL, MOZZARELLA, BUFFALO RICOTTA & FRANCO’S PECORINO - PIZZA WITH TOMATO, GARLIC, OREGANO, CAPERS, OLIVES, ANCHOVIES & MOZZARELLA
- Restaurant slogan:
- Curiosities:
- Other information: Our pizza is made from s low-rising sourdough and is baked in a wood-burning ‘Tuff’ brick oven made in Naples by a specialised artisan. This oven produces a heat of about 500 °c (930 °F ). The s low levitation and b last cooking process lock in the f lour’s natural aroma and moisture giving a soft and easily digestible crust. As a result, the edge (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. This recipe has been developed under the leading light of Marco Parente and Giuseppe Mascoli.
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