THE TASTE OF AUTHENTIC
ITALIAN PIZZA
Share our values…
Gourmet in nature, it was essential for us to garnish our pizzas with quality products.
All the italian charcuterie we use is added at the end of cooking to preserve all its flavour and sweet quality.
The same goes for anchovies that will delight Sicilian lovers… The dough grows for at least 24 hours , so when we have used all of it, we cannot make more pizzas
It will therefore be ne necessary to leave the dough that is growing to mature, to be able to be worked the next day. Our pizza can be warmed in the oven, or in the pan covered, haven’t finished your pizza ? No problem, you can enjoy it the next day, or order it in advance for collection in store. Enjoy !
For Kids
BAMBINO
MOZZARELLA TOMATO BASE, ITALIAN WHITE HAM “GRAN BISCOTTO”
PIZZA’S BASE : ITALIAN TOMATOE SAUCE, MOZZARELLA FIOR DI LATTE
ADDITIONAL INGREDIENT : : 2,5 € – BIO EGG : 1,5 €
MARGHERITA
EXTRA OLIVE OIL WITH BASIL, OREGANO
RÉGINA
ITALIAN WHITE HAM « GRAN BISCOTTO »
FRESH MUSHROOMS, BLACK ITALIAN OLIVES,
ORIGANO
BELLE DES CHAMPS
MARINATED PEPPERS, ZUCCHINI AND EGGPLANT COOKED,
CHERRY TOMATES,RED ONIONS
RUFUS
GROUND BEEF MEAT COOKED WITH SWEET SPICES,
FRESH MUSHROOMS, RED ONIONS,
BLACK ITALIAN OLIVES
4 SAISONS
ITALIAN WHITE HAM « GRAN BISCOTTO », FRESH MUSHROOMS, ARTICHOKE HEART, BLACK ITALIAN OLIVES, ORIGANO
SICILIENNE
FILLET OF ANCHOVIES FROM SICILY, CAPERS, RED ONIONS, BLACK ITALIAN OLIVES, EXTRA VIRGIN OIL WITH LEMON
MARTINIOTE
SPIANATA PICCANTE*, MARINATED PEPPERS, CHERRY TOMATOES, GORGONZOLA AOP
PORTAVIA
PARMA HAM MATURED 24 MONTHS , SLICE OF PARMIGIANO REGGIANO , CANDIED TOMATES, EXTRA VIRGIN OIL WITH TRUFFLE, FLOWER PETALS
POULETTE
ROASTED CHICKEN, HOT CHILI PEPPER, CHERRY TOMATOES,
RED ONIONS, SLICE OF PARMEGIANO, CURRY
PIZZA’S BASE : CRÈME FRAICHE, MOZZARELLA FIOR DI LATTE
ADDITIONAL INGREDIENT : : 2,5 € – BIO EGG : 1,5 €
ALPHONSE
FRESH MUSHROOMS, GOAT CHEESE, BLACK ITALIAN OLIVES,
HOMEMADE PESTO, ORIGANO
DAUDET
CHEESE GOAT, PANCETTA*, NUTS, HONEY
GURVAN
SMOKED SALMON , RED ONIONS, CAPERS,
EXTRA VIRGIN OIL WITH LEMON , PEPPER
CHAMPETRE
FRESH MUSHROOMS, CHERRY TOMATOES,
HOT CHILLI PEPPER, HOMEMADE PESTO, ORIGANO
MONTANA
TALEGGIO DOP*, PANCETTA*,
COOKED POTATOES, CANDIED ONIONS, PEPPER
FROMAGÈRE
GOAT CHEESE, TALEGGIO DOP*, GORGONZOLA AOP*
FERMIERE
ROASTED CHICKEN, CHERRY TOMATES, CHILI PEPPERS,
RED ONIONS, SLICE OF PARMEGIANO REGGIANO, CURRY
BRETONNE
ANDOUILLE DE GUÉMENÉ, HASHED POTATOES,
HOMEMADE ONION CONFIT, OLD-FASHIONED MUSTARD,
MILL PEPPER
SWEET PLEASURES – ON CARNAC ONLY
DOLCE
NUTELLA, BANANA
POMCARABREIZH
APPLE COMPOTE, APPLE FRUIT,
HOMEMADE SALTED BUTTER CARAMEL
✻ Glosary ✻
PANCETTA : ITALIAN ROLLED PORK BREAST
SPIANATTA PICANTE : ITALIAN SPICY SAUSAGE
TALEGGIO DOP : ITALIAN RAW COW’S MILK CHEESE
GORGONZOLA AOP : ITALIAN BLUE-VEINED CHEESE
Find us
PORTA VIA PIZZA
LA TRINITÉ-SUR-MER
12 rue du Voulien
56470 La Trinité-sur-Mer
Takeaway pizzas
wednesday to sunday from 6:45 p.m. to 9 p.m.
Place your order
The pizzas can be ready from 6:45 p.m. if you order in the afternoon !
Authenticity and know-how
A desire for professional retraining has led me to follow a pizza training with an italian pizzaiolo for 30 years of experience in the profession.
By his side, I had the chance to learn a lot about making a good and real pizza, the work of dough, the display and cooking.
This learning was more than enriching, it made me want to highlight the taste of good, and share in my pizzas this unique know-how that was taught to me.
I am accompanied by my son Gurvan who joined this adventure along the way.
Thanks to his training as a pastry baker, the dough has no secrets for him. We make our own leaven that gives to our dough its lightness and its very digestible side. We spread the dough by hand.
A desire for professional retraining has led me to follow a pizza training with an italian pizzaiolo for 30 years of experience in the profession.
By his side, I had the chance to learn a lot about making a good and real pizza, the work of dough, the display and cooking.
This learning was more than enriching, it made me want to highlight the taste of good, and share in my pizzas this unique know-how that was taught to me.
I am accompanied by my son Gurvan who joined this adventure along the way.
Thanks to his training as a pastry baker, the dough has no secrets for him. We make our own leaven that gives to our dough its lightness and its very digestible side. We spread the dough by hand.
They talk about us!
Real value! Nathalie’s pizzas and her team are delicious,
we enjoyed tasting them.
Only happiness ! Homemade vegetables and meat. Light and crispy dough. Top welcoming and attentive team, I highly recommend !
Pizzas to fall to the ground, the dough is extra, and the topping are just exquisite !