Sourdough pizza pioneers, Franco Manca, announce a collaboration with the renowned Greek chef, Nikos Karathanos, to create the latest ‘No.3′ addition that will join its much-loved menu.
The mouth-watering creation is inspired by Greek and Cypriot cuisine, and is the first ever Franco Manca pizza to feature halloumi. The new creation is a great summer option and is made up of mozzarella, roasted courgettes, baby plum tomatoes and mint topped with halloumi – all oven baked on Franco Manca’s signature sourdough. The exclusive No.3 will be available from 4th July for three months at Franco Manca pizzerias across the UK.
Nikos, who is the youngest ever Greek chef to receive two Michelin stars, hails from Heraklion, Greece, a location that inspired the delicious new recipe and spent his formative years learning his trade at Le Monde’s famous culinary school.
As well as the new No.3, Franco Manca fans will be delighted to know that the sourdough pioneers will be introducing a new No.8 made up of the highest quality yellowfin tuna – another first for the brand – alongside organic tomato, wilted spinach, Kalamata black olives, capers from Salina, shallots and a creamy tuna dressing which has already become the pizzaiolo’s new favourite.
First procured by the pizzeria’s founder, Giuseppe Mascoli, the recipe still honours the ingredients and methods that make the age-old style of Neapolitan pizza unique, delicious and world-renowned. The slow-rising sourdough – made on-site daily and cooked at 450oC for 60 seconds – is unique to Franco Manca, and dates back to the pizzeria’s early days in Brixton Market.
Aflonso Marseglia, Executive Chef at Franco Manca, said:
“Working with Nikos to create our new No.3 menu option has been a great experience. Nikos’ history within the culinary industry speaks for itself and his halloumi-inspired creation is a first for Franco Manca. We expect this to be a real favourite with our customers this summer and can’t wait for everyone to come down and try it.”
Nikos Karathanos, said:
“Having the opportunity to bring a taste of Greece to Franco Manca’s renowned menu is something I couldn’t say no to. The No.3 pizza is an ode to my homeland, and it’s been a lot of fun working with Franco Manca to bring halloumi to their menu for the first time.”
