TrollAktiv are proud to offer fresh napolitana pizza.
neapolitan pizza
There’s pizza, but there’s nothing like real Italian pizza fried in a stone oven.
Raised 48 hours and baked in a stone oven.
It is the dough that gives the pizza the completely real Italian texture and flavor. The pizza dough is easy to work with, which in turn produces a thin and airy pizza.
Choose your favorite topping and enjoy your tasty Italian pizza with us or takeaway.
OPENING TIMES
*Open in the summer holiday 13:00 – 21:00. 25th June – 8th August.
Open year round for groups.Â
*Must reserve in advance when not in regular opening hours.
Osteverkstedet
A small-scale 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 milk. The cheeses are completely free of preservatives or unnecessary additives, the milk is the hero and gets to play the main role at the Cheese Workshop.
Southern Mozzarella, for example, is brined only in clean Lillesand water.
The cheese workshop focuses primarily on the production of fresh Italian cheeses.
Milk from southern Norway has plenty of flavour and the milk is made from cows living with Johan Isak Tveit. The cheese workshop has recently moved into a new great cheesehouse on his farm, this gives even fresher milk and wonderful taste to the cheeses with its characteristic character.
The cheeses will never quite be the same, the milk changes every season. The size and shape of Southern Norway Mozzarella can and will vary slightly because they are handmade.
