http://www.nashvillescene.com/bites/archives/2010/01/11/porta-via-pizza-wanna-come-back-to-my-place Comments On: Porta Via Pizza, Wanna Come Back to My Place? by Carrington Fox en-us Copyright 2013 Nashville Scene. All rights reserved. This RSS file is offered to individuals, Nashville Scene readers, and non-commercial organizations only. Any commercial websites wishing to use this RSS file, please contact Nashville Scene. wil@desert.net (Nashville Scene Webmaster) Fri, 24 May 2013 00:00:01 -0500 Fri, 24 May 2013 20:45:00 -0500 Foundation http://blogs.law.harvard.edu/tech/rss
http://anticapizzeria.net/vpn/members.html
Posted by bloomingleopold]]> Thu, 26 May 2011 16:25:40 -0500 Nashville Scene Posted by Chris Chamberlain]]> Wed, 20 Oct 2010 09:26:59 -0500 Nashville Scene As of October 2010, Porta Via has NOT been "VPN Certified". Claiming (as they do) to follow the AVPN guidelines and actual certification are two very different things.
Posted by Pizzaluvr]]> Wed, 20 Oct 2010 02:17:18 -0500 Nashville Scene >pancetta is dry cured so its totally safe!
well, maybe so, but I was expecting it on the pizza and cooked.
Posted by basset]]> Sat, 16 Jan 2010 20:41:43 -0600 Nashville Scene Posted by Mary Beth Folger]]> Sat, 16 Jan 2010 18:25:05 -0600 Nashville Scene Maybe this is how it's supposed to be and I just don't know enough about Italian food to appreciate it - any thoughts?
Can't comment on our salad, because it never arrived.
Posted by basset]]> Sat, 16 Jan 2010 08:47:16 -0600 Nashville Scene Posted by david]]> Thu, 14 Jan 2010 22:31:13 -0600 Nashville Scene Posted by Brian]]> Tue, 12 Jan 2010 20:15:09 -0600 Nashville Scene Posted by Diana]]> Tue, 12 Jan 2010 14:42:32 -0600 Nashville Scene #1 Agree with your spouse/ roomate/ significant other that although your abode will be graced with the unmistakeable aroma of delicious pizza, you are risking voiding the warranty on your oven. And getting a 3rd.
Posted by elzorro]]> Tue, 12 Jan 2010 14:04:41 -0600 Nashville Scene Posted by Mi Amici Americano]]> Mon, 11 Jan 2010 22:12:50 -0600 Nashville Scene While I think it is silly to judge a pizza place based solely on the quality of the leftovers, I have noticed that some kinds of pizza are more conducive to reheating than others. The difference seems to be from the thickness and amount of fat (butter or oil) in the crust.
Posted by Diana]]> Mon, 11 Jan 2010 15:25:50 -0600 Nashville Scene Posted by mel]]> Mon, 11 Jan 2010 15:08:54 -0600 Nashville Scene Posted by mIKES]]> Mon, 11 Jan 2010 14:47:36 -0600 Nashville Scene Thanks especially to Zorro and Diana!
Posted by Chris Chamberlain]]> Mon, 11 Jan 2010 13:58:45 -0600 Nashville Scene Posted by Diana]]> Mon, 11 Jan 2010 13:47:21 -0600 Nashville Scene Posted by Erol]]> Mon, 11 Jan 2010 13:42:57 -0600 Nashville Scene Posted by Diana]]> Mon, 11 Jan 2010 13:14:05 -0600 Nashville Scene Posted by Dave]]> Mon, 11 Jan 2010 13:01:02 -0600 Nashville Scene Posted by elzorro]]> Mon, 11 Jan 2010 12:13:49 -0600 Nashville Scene After a few minutes in cast iron it was like a good flat bread.
BTW we had a home pizza disaster last night when we didn't take quite enough time to defrost the take-home dough from the Teeter.
Posted by Chris Chamberlain]]> Mon, 11 Jan 2010 09:46:17 -0600 Nashville Scene Posted by alan]]> Mon, 11 Jan 2010 09:41:30 -0600 Nashville Scene Posted by West End Girl]]> Mon, 11 Jan 2010 09:38:49 -0600 Nashville Scene Posted by linda]]> Mon, 11 Jan 2010 09:35:43 -0600 Nashville Scene