News & Info > Franco Manca chefs go wild for our garlic Franco Manca chefs go wild for our garlic Head chefs from Franco Manca, the sourdough pizza restaurant chain with 34 pizzerias in London and southern England, descended en masse to Milton Abbey School on Wednesday, lured by tales of our delicious wild garlic. A total of 48 head chefs came to forage for the wild garlic which they took back to their respective pizzeria to adorn their award winning sourdough pizzas with a seasonal twist. The first Franco Manca store was opened in Brixton Market in 2008 by founder and entrepreneur Giuseppe Mascoli. Milton Abbey School is set in a glorious Capability Brown landscape in the heart of Dorset; pupils looking for a vocational focus alongside, or instead of A levels, can opt to study hospitality, countryside management and enterprise and entrepreneurship – a natural fit for Franco Manca’s ethos on many levels. Milton Abbey is looking forward to welcoming Guiseppe Mascoli to Milton Abbey later this year when he will meet our hospitality and enterprise and entrepreneurship pupils. He will also give a talk to all pupils about his inspirational business journey from an economics lecturer at the London School of Economics to being the founder of Franca Manca. He was described as having 'sparked a food revolution in South London' when his first store opened in Brixton Market.