Friday

Foodie Friday - Franco Manca Brighton Marina

For us it was only a short walk away and the evening of our visit was lovely and sunny so we couldn't have been happier. For anyone living slightly further away from Brighton Marina then there is still another pretty great option, thanks to Brighton Marina's free parking. As free parking becomes more and more rare around Brighton, the prospect of somewhere that makes it hassle-free is certainly an attractive consideration.

Foodie Friday - Franco Manca Brighton Marina, photo by modern bric a brac


It was kind of my Birthday meal with my Welsh One because I had just come back to Brighton after a week away. The weather was warm, it was Saturday night and the Marina was buzzing. It just felt like a really great place to be.

Foodie Friday - Franco Manca Brighton Marina, photo by modern bric a brac


Inside we were greeted by the Manager Gio Pagano and were lucky enough to get a window seat overlooking the boats in the marina.

Foodie Friday - Franco Manca Brighton Marina, photo by modern bric a brac


As I looked around I noticed the interior was a very large open space with sections of colourful patterned tiles on the floor. It's an interior detail that I love and shared by the boutique hotel chain the Pig that I've enjoyed staying at in Brockenhurst and Southampton.

Behind us on the wall a large blackboard had chalked on it specials including a veg special of Buffalo mozzarella (not cooked), sun matzano tomato and fresh basil £8.15. To the right were starters such as the 30 month cured ham £5.95 and circled in the middle I spied homemade tiramisu.

Foodie Friday - Franco Manca Brighton Marina, photo by modern bric a brac

We decided to start with a ball of Buffalo mozzarella and cured ham, thin slivers of the ham were soon scooped up and eaten, with its delicate flavour accompanied by an equally mild yet creamy mozzarella. Meanwhile garlic bread soon followed in quick succession, which disappeared rapidly in strips that we stretched apart. It was very filling and for me perhaps next time I should just go straight for the pizza. For my Welsh One, however it was a keeper. He loved the mix of herbs on the top and said that it made it stand apart from other garlic breads he'd tried. He plans to have it again.

Foodie Friday - Franco Manca Brighton Marina, photo by modern bric a brac


Pizzas were next and we ordered one with cured organic chorizo £7.55 plus the veg special I'd already spotted. Gio came over to talk to us and we found out that the sourdough base was taken from a recipe used by the Italian owner Giuseppe Mascoli. The business had started after he took over a pizzeria in Brixton, London formerly called Franco's and changed the name to Franco Manca (Franco's missing). Using an authentic Italian method the sourdough is made in the same way every day 20 hours before it is needed, resulting in a base that's springy, soft and full of life.

Foodie Friday - Franco Manca Brighton Marina, photo by modern bric a brac


Foodie Friday - Franco Manca Brighton Marina, photo by modern bric a brac


When it comes to ingredients further authenticity is retained by importing certain produce directly from Italy such as the deliciously delicate Buffalo mozzarella, while the mozzarella used for regular pizza toppings is made in England using an Italian method.

Foodie Friday - Franco Manca Brighton Marina, photo by modern bric a brac

Foodie Friday - Franco Manca Brighton Marina, photo by modern bric a brac


Gio reckoned they'd aim to make enough sourdough base to produce 500 pizzas a day. Wow! Whadda Lotta Pizza.

We were full but I couldn't leave without trying the homemade tiramisu. At the mere thought bubble appearing in my head for tiramisu, to my dismay I watched as the word was wiped off the specials board. With pudding still on my mind, I soon consoled myself with a lemon sorbet and shot of Limoncello to pour over it. My Welsh One was won over by the sound of a lemon and rosemary cake.

Foodie Friday - Franco Manca Brighton Marina, photo by modern bric a brac

Foodie Friday - Franco Manca Brighton Marina, photo by modern bric a brac


Our desserts arrived and my choice won the best pud competition. Together the lemon of the sorbet and shot combined turned into a surprisingly refreshing and light dish. Perfect, after such a doughy-yet-superb meal.

Would I go back? Yes, most definitely. While I sit typing up my findings I'm day-dreaming about going back to have some more of that creamy Buffalo mozzarella on the soft and chewy sourdough base. Oh yes and to try the tiramisu!

Franco Manca, 2A The Boardwalk, Waterfront, Brighton Marina, BN2 5WA
Tel: 01273 977028 (They don't take bookings but expect to be seated as they've got lots of room)

Sun - Tues 11:30 - 10 pm Wed - Sat 11:30 - 11 pm

With thanks for our complimentary meal for two. My taste buds my own.

Buon appetito

Sarah xx


photo 
Sarah Agnew
Blogger, Modern Bric a Brac
    

To find out about the best places to eat in Brighton and London plus beautiful places to visit, click here to Follow my blog with Bloglovin
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