A top London pizza chain which pioneered the use of sourdough has officially opened its first pizzeria in Scotland.

Franco Manca, the first pizzeria to offer sourdough pizza in the UK, has opened a new site, its first in Scotland, at the Mint Building on Edinburgh’s South St Andrew Street.

Franco Manca Scotland

Picture: Franco Manca

Offering fresh sourdough handmade on site every day and natural Italian wine,  the behind the new Franco Manca pizzeria say customers will be able to order one of the daily meat, veg and vegan specials or choose from seven regular pizza options on the menu, including fan-favourite ‘the no. 4’, which features cured ham, wild mushrooms and a mix of mozzarella and buffalo ricotta.

The slow-rising sourdough, unique to Franco Manca, dates back to the late 18th century.

First procured by the pizzeria’s founder, Giuseppe Mascoli, near the city of Naples, the recipe still honours the ingredients and methods that make the age-old style of Neapolitan pizza unique, delicious and world renowned.

The first ever outlet, then named Francos, was opened in Brixton Market in 1986, before the restaurant was passed on to Giuseppe Mascoli and artisan baker Bridget Hugo and renamed it Franco Manca, (Italian for “Franco is missing”)  in homage to their friend, the original Franco.

Emiliano Ruzzu, Franco Manca’s Edinburgh head pizzaiolo, said: “We couldn’t be more excited to open the doors of our brand new Edinburgh home, and just in time for the iconic Fringe Festival. It’s a truly beautiful city and we’re so excited to share our delicious sourdough pizza offering with you all.

“Pop in and say hi, try our delicious pizza topped with seasonal ingredients sourced from small suppliers across Italy and the UK, teamed with a selection of quality products from local craft brewers and natural Italian wine.”

About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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