We stopped by Franco Manca’s in Reading and pulled up a pew by the open kitchen, where we could see chefs busy working the famed sourdough that’s put this pizza restaurant on the culinary map. The sourdough is made with a 200-year-old starter culture from Naples and takes 20-30 hours to rise before being kneaded and stretched, covered with delicious toppings and blasted in the custom-made oven. The result is astounding. While our toppings of Gloucester Old Spot ham, mozzarella, buffalo ricotta and wild mushrooms were delicious, the dough was a treat in its own right. The accompanying selection of organic wine was both delicious and interesting. As with everything else, the team behind Franco Manca takes a personal approach to their wine, working directly with small organic wine producers in Italy.