This is a big deal for me, of course, because I’m a huge fan of Porta Via’s pizzas and pasta. They use this fancy imported Italian “00” wheat flour so the pizza crust edges are pillowy inside and crisp outside and the pastas are silky and smooth.
Shew. Give me a minute.
Okay. So, I wasn’t skeptical of their gluten-free treatment, but I didn’t plan to be won over. But I can say in confidence that I’d probably order the GF pasta all the time and the GF pizza at least half of the time. They also have a GF roll. All three are made with a flour (also imported from Italy) that’s a blend of potato, fava bean and garbanzo bean flours. And all three were incredibly good. So good that if you didn’t know they were gluten-free, you’d have no reason to be suspicious. The GF pizza crust doesn’t rise quite the same way, so it’s not so pillowy, but it’s still got a really good texture and flavor. There is a slight twang to the pizza crust (unnoticeable unless compared side by side to the standard crust), but when my husband was subject to a blind taste test, he just thought there was a little more seasoning in the sauce. The only difference in the pasta is that it’s an extruded tubular pasta. The taste and texture are both fantastic. And the roll reminded me how much I like potato rolls.
So if you’re going gluten-free by choice or by necessity, Porta Via can definitely make it easier for you. You can subsitute GF pasta or pizza crust in any menu item for just $2 extra. And GF entrees automatically come with a GF roll. I recommend the Casarecci de Porta Via pasta and the Margherita pizza. And then don’t forget to have some gelato for dessert.
Porta Via Italian Kitchen
West Nashville: 21 White Bridge Road 615-356-0001
Cool Springs: 3301 Aspen Grove 615-771-7747
Monday-Saturday, 11 a.m to 10 p.m. Closed Sundays.