TROLL PIZZA HOVE

Bakeri, kaffebar og napolitansk pizza!

TrollPizza på Raet camping serverer ferske bakervarer, nystekt pizza, sprøe vafler, is, og snacks.

Åpent hver dag fra kl. 13:00 til 20:00, fra 28. juni til 15. august.

Åpent året rundt for grupper.

Reservasjon må gjøres på forhånd utenom ordinære åpningstider.

Homemade Neapolitan pizza!

Det finnes pizza, men ingenting slår ekte italiensk pizza, bakt i steinovn, med håndlaget poolish-deig (kaldhevet) i 48 timer før steking.

Det er deigprosessen som gir pizzaen den italienske teksturen og smaken, noe som resulterer i en tynn og luftig pizza.

Velg ditt favorittfyll og nyt smaken av en italiensk pizza hos oss, eller ta den med som takeaway.

Menu

Tomatsaus, basilikum & mozzarella

G, M

Tomatsaus, mozzarella & pepperoni

G, M

Tomatsaus, mozzarella, ruccola & n’duja, hvitløkaioli (sterk salami pesto fra sør italia)

G,M

Tomatsaus, basilikum, mozzarella, spekeskinke & ruccola toppet med balsalmico

G,M

Tomatsaus, mozzarella & skinke

G,M

Tomatsaus, mozzarella, sjampinjong løk, paprika

G,M

På italiensk betyr pizza diavola «djevelens» pizza.

G,M

Tomato sauce, mozzarella, pineapple and ham
*GLUTEN (WHEAT) AND MILK

Tomato sauce, mozzarella, and ham
*GLUTEN (WHEAT) AND MILK

Tomato sauce, mozzarella
*GLUTEN (WHEAT) AND MILK

*Groups of over 10 people can order «sharing pizza» where the pizza chef chooses what you will be served

Ice Cream

Everyone loves Ice Cream!

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?
cappuccinois_nyttbeger
jordbaeris_nyttbeger
mangopasjonsfruktis_nyttbeger
pasjonsfruktis_nyttbeger
pistasji_nyttbeger
saltkaramell-is_nyttbeger
sjokoladeis_nyttbeger
skogsbaeris_nyttbeger
solbaeris_nyttbeger
vaniljeis_nyttbeger
vaniljeogbrownieis_nyttbeger

Osteverksted

Sustainable Mozzarella

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

placeholder