Restaurant Review: Franco Manca

'Why are  the last few places you've reviewed in North London when South London is SOO much better', I hear you cry.  Well those poor buggers need all the help they can get and frankly I took pity on them.  But enough of that, its time to come back South where everything is better.

Ok, Ok this might not be quite accurate, but what is true is that our pizza is better, specifically Franco Manca is better.  Better than what?  Well better than basically everything else that involves cheese, tomato and dough in this country, maybe its because South London is closer to Italy, who knows.  Everyone has reviewed this place by now, so there's probably not much need to go on about the sourdough that, rumour has it, is made from a  batch that has been going in Naples for over 200 years, or that it's rested for 24 hours before being turned into a beautifully elastic, soft base.  Also everyone's already written about the 2 wood-fired ovens made by Neapolitan Artisans that cook that base to a beautifully blistered finish in around a minute.  The fact that its mainly organic and ingredients are from England as far as possible (even the Mozzarella) cutting down on air miles, etc,etc.  You've probably already had a glass of their home-made lemonade.  Well I don't care, I'm going to gush about this place anyway because its local and because its amazing.