Franco's Pizzaria & Trattoria

Running a pizzeria and trattoria in Soweto means mastering both the wood-fired oven craft and the reality of Gauteng's electricity supply. Franco's works with what the grid allows—whether that's maintaining consistent oven temperature through load shedding windows or timing prep work around power cuts. The dough needs proper fermentation; the sauce needs time; the toppings need to arrive fresh. In practice, that means early morning prep, backup power solutions where they matter most, and relationships with suppliers who understand the logistics of getting ingredients to Soweto reliably. It's the unglamorous side of pasta and pizza that separates places that survive from those that don't.