Tossed - Franklin, TN

Seasonal italian meat and cheese plate

With garlic and white wine

Oven roasted prosciutto and goat cheese wraps, arugula and tomato salad, black sesame parmesan flatbread, balsamic reduction

Kale, bacon, pine nuts, carrots, feta, diced pecorino tossed with cilantro lemon dressing

Iceberg, romaine, chickpeas, provolone, salami, prosciutto cotto, tossed with balsamic vinaigrette

Iceberg, romaine, tomatoes, cucumbers, olives, red onion, portabella mushrooms, goat cheese, and almonds, tossed with balsamic vinaigrette

Fresh imported buffalo mozzarella, tomatoes, balsamic vinegar and extra virgin olive oil with side of baby field greens

Porta via mixed greens, balsamic vinaigrette, and shaved parmesan

Porta via mixed greens, balsamic vinaigrette, artichoke hearts, cherry tomatoes,roasted mushrooms, shaved parmesan, kalamata olives and pine nuts

Romaine, cucumbers, tomatoes, feta cheese, kalamata olives, balsamic vinaigrette

Classic italian tomato sauce (vegan by request)

Basil sauce with pine nuts

Hearty meat sauce with a touch of cream, egg and pancetta (air-cured bacon)

Creamy pink tomato sauce

Potato ricotta gnocchi with classic sorrento tomato sauce or four-cheese sauce with walnuts

Lobster and ricotta stuffed house made ravioli with porta via sauce

House made pasta sheets layered with bolognese meat sauce, spinach, mozzarella, parmigiano

Creamy clam sauce with rapini and spicy papperdelle pasta

Classic cream alfredo sauce

Meat stuffed crepes baked with béchamel tomato sauce

White wine, lemon, caper sauce

Marsala wine sauce with mushrooms

Classic breaded chicken layered with mozzarella, provolone and pomodoro sauce

White wine, lemon, caper sauce

Marsala wine sauce with mushrooms

Layered with prosciutto, sage, spinach and fontina, served with mushroom demi-glace

Herb angel hair pasta in lemon butter garlic sauce served with asparagus

Pink peppercorns, brandy cream sauce served with herb pasta and seasonal vegetables

Lemon, caper, beurre blanc served with asparagus

(No cheese) d.o.p. (Denomination of production) tomato sauce with oregano, garlic and olive oil

D.o.p. Tomato sauce, fresh mozzarella di bufala, cherry tomatoes and basil

San marzano tomato sauce, parmigiano, basil, fresh mozzarella and olive oil

San marzano tomato sauce, prosciutto cotto (italian cooked ham), artichoke hearts, mushrooms, kalamata olives and fresh mozzarella

(No tomato sauce) prosciutto crudo (cured ham), arugula, shaved parmigiano, fresh mozzarella and olive oil

Four sections topped separately with: sausage, salami, roasted mushrooms and kalamata olives

San marzano tomato sauce, fresh mozzarella, finocchiona (fennel peppered salami), roasted bell peppers, garlic, crushed red peppers and olive oil

(No tomato sauce) 4 cheeses including: gorganzola, fontina, parmigiano, fresh mozzarella, and olive oil

Fresh pizza dough filled with ricotta, fresh mozzarella , san marzano tomato sauce and spinach

San marzano tomato sauce, pancetta, sausage, roasted mushrooms, pine nuts and fresh mozzarella

(No tomato sauce) shrimp, scallops, garlic, roasted peppers, onion, fresh mozzarella, tarragon and olive oil

Sausage, onion, smoked gouda, garlic, pecorino, rapini, fresh mozzarella, san marzano tomato sauce

Asparagus, squash, zucchini, roasted garlic and smoked gouda with fresh mozzarella, san marzano tomato sauce

(No tomato sauce) steak, red onion, roasted garlic, fresh mozzarella and goat cheese

2 scoops of italian ice cream

Espresso over vanilla gelato

Check availability

Your choice of ham or turkey with Swiss cheese served on French Toast dusted with powdered sugar with orange syrup

Marinated grilled veggies with a yogurt dill topping, and feta cheese

Pumpernickel bun with pastrami, Swiss cheese, sauerkraut, and pink Russian dressing

Breaded eggplant, pomodoro tomato sauce, basil, and mozzarella cheese

Portabella, balsamic vinegar, mozzarella cheese, roasted onions, and tomatoes

Topped with pepper jack cheese, marinated tomatoes, roasted onions with creamy southwest sauce

Thinly sliced Turkey with marinated avocado, tomatoes, roasted onions and mozzarella

Sauteed mushrooms, roasted onions, green peppers, and provolone cheese with creamy horseradish sauce on the side

House-made meatballs with pomodoro tomato sauce, and mozzarella stuffed in French bread

Porta via chicken salad stuffed in French bread

Fresh pizza dough filed with ricotta cheese, mozzarella cheese, San Marzano tomato sauce and spinach baked in a brick oven

Fresh house made penne pasta in pomodoro sauce, spinach, mozzarella, and a touch of heavy cream topped with Parmesan cheese and baked in the brick oven

Angel hair pasta, and roasted garlic tossed with fresh vegetables

Flaked italian style tuna marinated with diced red onions, capers, and herbs tossed in angel hair pasta with diced tomatoes and olive oil

In 1984, the Italian Ministry of Agriculture wanted to protect a sacred symbol of Italian cuisine, the Margherita Pizza. It began as a way to preserve the historical significance of the way Pizza has been has made in Naples for over 250 years. By creating, the Verace Pizza Napoletana (VPN) organization, which laid out specific regulations for how Neapolitan pizza must be made. This is the process that we employ at Portia Via today. To be certified, the pizza must be cooked in an Italian made wood-fired dome oven at roughly 900? F. Only fresh, all natural ingredients imported from Naples and surrounding areas are acceptable: Flour Type00 Caputo, San Marzano Tomatoes, Flor- di-Latte or Bufala Mozzarella, Fresh Basil, Sea Salt, fresh Yeast and purified water are used. The dough must be hand kneaded and shaped and cook for approximately 90 seconds. Using the proper tools and equipment, the pizza cannot be larger than 12" with a raised edge crust and thin center. It is served whole so you can eat it like the Italian's with a knife and fork or folded over. No sugar is used in the process of making the dough or the tomato sauce. So the next time you take a bite of Porta Via's Margherita pizza you're not just eating a pizza, you're eating a "slice" of Italian history.

Preheat oven and pizza stone (if available) to 500°. Remove pizza from box and place in oven on pizza stone or cookie sheet. Bake until cheese bubbles (about 2-3 minutes). Use caution when removing hot pizza from the oven. Buon Appetito! Porta Via pizzas are VPN-Certified and are made to the strictest standards set forth by the Vera Pizza Napoletana. The VPN promotes the art of pizza making as it has been done in Napoli for over 200 years. Pizzas are approximately 12" in diameter.

Traditionally pizza in Napoli is served unsliced and then eaten with a knife and fork, torn by the hands and folded over to eat. While we serve our pizza in the traditional Italian manner, we will be happy to slice any pizza upon request.