Canary Wharf

36kcal

374kcal

444kcal

572kcal

384kcal

492kcal

310kcal

130kcal

84kcal

264kcal

419kcal

560kcal

Organic tomato, garlic, basil & oregano. 596kcal

Organic tomato, British mozzarella & basil. 784kcal (choose buffalo mozzarella instead for 2.75 268kcal)

Dry San Marzano tomatoes, roasted potatoes & onions,British mozzarella, Colston Bassett stilton & seasonal pesto light tomato base. 990kcal (add free range spicy lamb sausage 172 kcal or Yorkshire fennel sausage for 2.50 241kcal)

Roasted cured ham, British mozzarella, ricotta & wild mushrooms little tomato. 864kcal

Organic tomato, garlic, oregano, capers from Salina, Kalamata black olives, Cantabrian anchovies & British mozzarella. 852kcal

Organic tomato, cured chorizo Natural & Iberico & British mozzarella. 802kcal

Lightly smoked beechwood spicy salami, organic tomato, British mozzarella, caramelised red onions, homemade Franco’s chilli oil & fresh basil. 1011kcal

By Chef Francesco Mazzei. British mozzarella, Colston Bassett stilton, wilted spinach & roasted hazelnuts dressed with honey & ‘nduja no tomato. 1093kcal

Check the board or ask your server

Choose buffalo mozzarella instead on any pizza. 268kcal

Instead of mozzarella,or as an extra topping. 150kcal

By Antonella - Bocconcini Bakery. 571kcal.Whilst we can’t guarantee a 100% flour-free environment, our base is 100% gluten free.

158kcal

254kcal

290kcal

261kcal

99kcal

330ml

330ml

330ml. 73kcal

330ml

250ml. 56kcal

250ml.85kcal

250ml. 80kcal

500ml

330ml. 139kcal

330ml. 1kcal

132kcal

283kcal

521kcal

400kcal

130kcal

260kcal

132kcal

264kcal

68kcal

136kcal

86kcal

172kcal

3kcal

6kcal

15kcal

30kcal

54kcal

67kcal

67kcalA

4kcal

8kcal

2kcal

Organic tomato & British mozzarella. 484kcal

Roasted cured ham,organic tomato & British mozzarella. 508kcal

Mushrooms, organic tomato & British mozzarella. 490kcal

Cured chorizo, organic tomato, & British mozzarella.485kcal

56kcal

60kcal

39kcal

65kcal

66kcal

Please ask your server about allergens each time you order as recipes and ingredients may change

An optional 10% service charge will be added to your bill.

Adults need around 2000 kcal a day

Our flour is 100% Italian and 100% organic. It’s made especially for us by the Pivetti family, using a unique blend of all-Italian grains. Their fields are protected and are at least 40 miles from any pollutants.

Our tomato base is made from 100% organic tomatoes from Campania. Our red Piennolo DOP tomatoes and yellow tomatoes are from the volcanic area of Vesuvio. The San Marzano tomatoes are from Dell’Agro Sarnese Nocerino DOP.

Our selection of cheeses have been carefully chosen to provide the best taste and flavour. Our stilton is made in the English village of Colston Bassett. Additional cheeses include British ricotta, Sardinian hard goat’s cheese and Franco & Cantarelli vegetarian Grana.

We have a variety of cured meats on our menu. Each one has its own story and is carefully selected. The prosciutto crudo, Sardinian coppa (cured pork) and wild fennel salami are masterpieces from an ancient Sardinian recipe and sourced from a small family on the island of Sardinia. We also use spicy ‘nduja from Spilinga Calabria, spiced Ventricina salami and pancetta from Veneto. Our chorizo is made with Iberian Pata Negra from La Rioja. Our free-range pork & fennel sausage and spicy lamb sausage are from the Yorkshire Dales and our British bresaola is sourced from London’s Cobble Lane.

Vegan pizza specials are available every day in all pizzerias or create your own by swapping or adding ingredients. Violife vegan cheese is available instead of mozzarella for free or add as an extra topping for 2.50. Our sorbet and wines are also vegan friendly.

Our dough is made fresh on site every day and fermented for 24 hours from an 18th century starter. Your pizza might take minutes to devour, but it was hundreds of years in the making. We don’t use any chemical yeast in our dough and it is baked in our oven at 450oC for one minute. The slow levitation and blast cooking process locks in the flour’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 recipe has been developed under the guiding light of our founder, Giuseppe Mascoli.

Exclusively created for Franco Manca, the new no.8 pizza creates the perfect combination of sweet, sour and spicy with stilton, ‘nduja, honey and spinach and is inspired by the colours of the Italian flag. Calabrian-born Francesco Mazzei was raised with a passion for food, often in the family kitchen cooking and baking bread with his nonna and mamma. Renowned for winning many awards, including the OMRI (Order of Merit of the Italian Republic) awarded by president Sergio Mattarella, Francesco has opened multiple restaurants inspired by southern Italian flavours from the coastal regions and islands off Italy. Most famously, he was also responsible for bringing ‘nduja to the UK, which he features on our new no.8.

All our wines are Italian, organically farmed, free from harmful pesticides and harvested by hand. We work with suppliers from Piedmont, Abruzzo & Sicily who follow organic or biodynamic processes.

Our lemonade is homemade with the finest organic Sicilian lemons.

Coffee is pure Arabica, double selection (berry & beans) and flame roasted in 50kg batches by the Frasi family in Verona.

No Logo Lager, No Logo Pale Ale and our No Logo Cider are brewed exclusively for Franco Manca by Shepherd Neame in Kent. We support local beers in many of our pizzerias. If you have one you’d like to see here, let us know.

Our Enzo beer is named after our friend, the late great illustrator Enzo Apicella. From his original illustrations in our first Brixton pizzeria, we continue celebrating his legacy today via The Enzo Project. Read more about it on our website.