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It was sold like one year ago. I used to live in brixton and was a regular there. Loved at the beginning but then went downhill.
Graham i know i can sleep at night, im confident about my pizza, im strict about the ingredients and the final pizza and nobody can debate my authenticity!
I try the pizza everyday to make sure the dough is spot on, if is not 100%, i close down, it happened. And the ingredients i use are the same used back home. I dont care about making money, passion and love comes first, and people can feel it!! -
Pcos?
Anyway franco manca used to be good until giuseppe mascolo sold most of his company to some clueless egyptian guys. Now the pizza is cooked at 600 degrees, the bottom gets charred and the crust is burned outside and raw inside, plus pizza gets very difficult to be digested because it doesnt get cooked properly.
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pasquale, sorry I won't get to see you tomorrow, but I'll be rolling along in the afternoon, 4-5ish, so that I can beat the evening rush and eat my pizza at my leisure.
glad the business is doing so well and that the forum can contribute to its success..Andy, shame i will miss you. im glad about the business and had no doubt that the forum would have supported my adventure. Like ive already said, the forum guys have been matching my standards of friendship, for the first time since ive been living in this country. My appreciation is highly due to you guys.
By the way im still expecting joe-teenslain, ben-skully and mark from the souths. They knew about me opening up a business, nobody knew it was going to be an astonishing success!
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Well done with the mercian. And pop in santa maria when it's done!