Franco Manca

At Franco Manca, when we say good food takes time, we don’t mean between our ovens and your plate. It’s everything before that. From our doors first opening in 2008 to fresh harvests plucked. It’s good to know where your food comes from. But we can tell you from who and why, too. Because to be the sourdough pizza pioneers you have to be traditional in practice, and radical in application. So eat your crusts and count to ten — this is pizza as it should be.

We welcome walk-ins and reservations in most of our locations - click here to secure your slice.

At Franco Manca we leave cliché at the door. We’re dedicated to delivering an effortless, authentic and honest Neapolitan experience — from our close-to-the-land suppliers to the traditional methods that get their produce on your plate. It’s a radically simple ideology: that good food made with high-quality ingredients can speak for itself. So shhhh. Let the cornicione do the rest.