DO you know your mozzarella from your tarallini? Or maybe the difference between burrata and bresaola?
If not, then the latest restaurant which has opened in The Barcode will offer an education - as well as satiating your appetite.
Franco Manca held its opening night in Plymouth on Saturday, in the unit opposite Brewdog and below Cosy Club, and is almost singularly focused on serving up his sourdough pizza.
Sourdough, for the uninitiated, is made without commercial yeast, and instead uses a 'starter' of fermented flour and water, which proves over 24 hours. The 'good' bacteria in it creates an unusual taste; hence sourdough. It is not to everyone's taste, but Franco Manca's recipe won over my fellow diner, who is not usually a fan of sourdough.
The name translates as 'Franco is missing' in Italian, and according to company history was the name of the man who ran the Brixton Market pizzeria when it was taken over by Giuseppe Mascoli and Bridget Hugo in 2008 and given a Neopolitan twist.
هذه القصة مأخوذة من طبعة March 11, 2024 من The Herald.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة March 11, 2024 من The Herald.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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