The Porta Via Story
You might be surprised to learn that Porta Via, Nashville's most authentic Italian restaurant, began with a simple Spanish sandwich.
Porta Via Founder Stefano Hugh discovered the "bolillo," a hard roll stuffed with delicious ingredients, during his world travels as a SwissAir pilot. Stefano was stirred by this unique, sandwich (likely first created in Catalonia, Spain), as well as by the many other local cuisines he experienced around the globe. He developed a palate and passion for authentic cooking, and over the years, he collected literally hundreds of original recipes – the ultimate souvenirs of his journeys.
Eventually many of those recipes found new life as part of Porta Via, the small take-out eatery located in Bellevue, Tennessee that Stefano opened in 1991. Translated "take out," Porta Via quickly became a favorite of families throughout the area, and the enterprise grew to include multiple locations. By the end of the decade, Stefano's brother-in-law, Mehrdad Alvir – himself an accomplished chef – bought the restaurants and carried on the tradition of offering fresh food fast, while also bringing his distinctive Persian flavors and flares to the menu.
Today, Porta Via is reborn, thanks to the persistence of once-loyal patron and now co-owner Martin Silverman along with original team member Mehrdad in singular, modern location that invites guests to take seats, relax and stay a while to enjoy their meals. In our location on White Bridge Road, we've introduced the use of an authentic Neapolitan, wood-fired pizza oven to be able to offer the most authentic pizzas possible. Likewise, we've added a full gelato case, filled with a rainbow of creamy, dream flavors. These features are in addition to our full menu of finest quality, signature dishes.
Explore our menu and discover for yourself… Porta Via is a true Italian kitchen, serving unique specialties created by hand daily, in the spirit of generations before us who first combined freshness, taste and originality.
About Us : Team
GIOVANNI Giosa, executive chef
An experienced chef with 25 years experience in multi‑ethnic cuisine, Giovanni specializes in "The Tuscan Kitchen." Having worked in Tuscany for eight years, as well as traveling extensively, Giovanni's cuisine is versatile and creative.
RICCARDO Bacilieri, pizza chef
Pizza Chef Riccardo Bacilieri grew up in Bologna, Italy. Bologna, well known as the site of Europe¹s first university, is also, in culinary circles, regarded as the most important city to impact Italian cuisine. Riky's experience in Nashville¹s culinary landscape includes stints at the notable, "Sole Mio," "Volore," "Al Fresco Pasta," and "Mario Restaurante," a Nashville institution for more than 40 years.
MEHRDAD Alviri, general manager
