TrollAktiv are proud to serve
homemade neapolitan pizza
There’s pizza, but there’s nothing like real Italian pizza baked in a stone oven with handmade poolish dough (cold ferment) that is raised for 48 hours before being baked in a stone oven.
It is the dough process that gives the pizza the Italian texture and flavor, which in turn produces a thin and airy pizza.
Choose your favorite topping and enjoy a tasty Italian pizza with us or takeaway.
*Open in the summer holiday 13:00 – 21:00. 25th June – 8th August.
Open year round for groups.
*Must reserve in advance when not in regular opening hours.
Tomato sauce, fresh basil & mozzarella
Tomato sauce, mozzarella & pepperoni
Tomato sauce, mozzarella, rocket & n´duja (spicey meat pesto from Southern Italy)
Tomato sauce, fresh basil, mozzarella, cured ham & rocket and balsamic dressing
Tomato sauce, mozzarella & ham
Tomato sauce, mozzarella, mushrooms, peppers, onion & rocket
Ice Cream bar
Everyone loves Ice Cream! Here at Trollaktiv you will find a modern, simple to use self serve ice cream bar. There is a wide assortment of ice cream flavors for you to choose from and enjoy during your visit with us. The ice cream bar gives you the opportunity to choose from either One Shot or Henning Olsen Ice cream brands who have generations of experience making the ice cream you enjoy today.
What flavor will you choose?
A small-scale cheese workshop was started in 2013 by Andrea Maggioni, originally from Milan, Italy. Andrea has gained his cheese education from northern Italy and has worked in cheese production in Puglia in southern Italy. He has brought with him the best recipes from Mimmo, a local cheesemaker in Oria (Manduria), and cheesemaker by hand according to ancient Italian tradition, with Norwegian cows milk. The cheeses are completely free of preservatives or unnecessary additives, the milk is the key and gets to play the main role in cheese production.
Southern Mozzarella for example, is brined only in the crystal clear Lillesand water.
The cheese dairy focuses primarily on the production of fresh Italian style cheeses such as Ciliegine or Mozzarella
Milk from southern Norway has plenty of flavor and the milk is made from cows farmed by Johan Isak Tveit. The cheese workshop has recently moved into a new Dairy on his farm, this gives even fresher milk and wonderful taste to the cheeses with a characteristic character.
The cheeses are never exactly the same, the milk changes every season. The size and shape of Southern Norway Mozzarella can and will vary slightly because they are handmade