Spring into Flavour: Spring & Summer Menu at Franco Manca

Tucked away in the vibrant heart of Belsize Park, Franco Manca presented itself as an enchanting culinary treasure. A charming blend of modern sophistication and rustic allure, its open kitchen layout lent a delightful, intimate feel, immersing patrons in the warm, aromatic heart of the culinary action.

The dining experience began with an indulgent starter of buffalo mozzarella & marinated baby plum tomatoes, garnished with a sprig of mint. The tomatoes, ripe and tangy, offered a delightful contrast to the mozzarella’s creamy decadence. The mint, a surprising addition, lent a refreshing twist, elevating the dish from simple to sublime. Paired with Franco Manca’s signature sourdough pizza bread, each bite turned into a mini sandwich of sorts, a mouthful of harmonious flavours and contrasting textures that were nothing short of delightful.

Accompanying this was a plate of sourdough pizza bread, lightly dusted with salt & rosemary, and served alongside an enticing assortment of five dips. The sight itself was a picturesque feast, inviting a gastronomic exploration of distinct flavours. The dips ranged from a seasonal pesto and a garlicky concoction to the fiery ‘nduja and tangy Scotch bonnet chilli. Each dip was an adventure in its own right, but the clear winner, at least for my palate, was the bold, earthy Colston Bassett Stilton dip.

Then came the main attraction, the pièce de résistance of Franco Manca’s offerings – the pizzas. Their secret, as I discovered, lay in the dough. Crafted from Pivetti Italian organic flour, the dough is allowed to ferment for a whole 24 hours, using an 18th-century starter. The result? A light, crispy crust, brimming with a depth of flavour that centuries of culinary heritage impart.

The all-new No.8 pizza, generously laden with slow-cooked beef ragù, at first glance, bore an uncanny resemblance to a lasagne. But one bite was enough to dispel any doubts. The beef, tender and robustly flavoured, was surprisingly not heavy, but instead provided a rich, meaty contrast to the light, airy crust. Despite its hearty toppings, the pizza stayed true to its essence – a perfect balance of crust, sauce, and toppings.

The No.10 pizza was a revelation in its own right. Topped with Tuscan pork fennel sausage, it was a masterful blend of unique flavours. The aromatic fennel infused the savoury pork with a depth of flavour, creating a symphony of taste that was perfectly complemented by the sourdough base.

Amidst these hearty delights, I quenched my thirst with homemade organic lemonade. Its cool, refreshing sweetness and tart, citrusy undertones offered a pleasant contrast, cleansing the palate and preparing it for the grand finale.

And what a finale it was! The homemade tiramisu was the embodiment of indulgence. Each spoonful was a dreamy blend of rich creaminess and subtle sweetness, striking the perfect balance and concluding the meal on a high note.

In conclusion, Franco Manca’s new Spring & Summer menu is a gastronomic journey through authentic Italian flavours, expertly crafted to delight every palate. Whether you’re a pizza enthusiast or a food lover in general, I heartily recommend a visit to this charming venue. It’s not just a restaurant; it’s a culinary experience.