Like many Brits, I love Italian food and a trip to a restaurant is often on the cards. I’ve yet to return to a local past favourite but I hear the new owners have turned it around. It used to be very good, great service but was taken over a few years ago and the then owners can’t have had any hospitality experience – unforgivable in that industry. We stopped going. I’ll return if the car will start – I was due to meet my colleagues from French further studies class for an Xmas get-together only to discover the car’s battery was flat and I had to miss out. They said it was good; they’re a discerning bunch so I’ll go with that for now.
But this post isn’t about a local restaurant, it’s about one I’ve just come across in a 2008 review by The Observer of a small South London pizza restaurant called Franco Manca. Worth a read, some interesting insights into how far a good pizzaiolo will go to create the perfect pizza.
I have much to learn.
