Trallallà

The story

Trallallà Anglet: Modern Italian Cooking & Neapolitan Pizza

From street cart to permanent home

Trallallà brings its Italian kitchen to Anglet after starting as a mobile pizza stand navigating the Basque countryside. Critics later noted when the crew settled inside La Ruche Moderne using a vintage Neapolitan Acunto oven. They ferment the dough for an extended period, which produces the signature puffy crust. This patient fermentation technique shapes their entire approach to Italian cooking.

Regional flavors on the line

The menu organizes its toppings around specific Italian provinces instead of following general trends. A Puglia slice arrives topped with fior di latte, Campanian Datterino tomatoes, house-made burrata, and taggiasche olives. The Toscana variant layers melted mozzarella alongside sixteen-month aged Parma ham and eighteen-month aged Parmigiano reggiano. A separate pie features pistachio mortadella from Bologna resting on a bed of ricotta cream and crushed nuts.

Industrial comfort and casual dining

The venue fills a spacious industrial hall with unpainted concrete walls and high ceilings. Unfussy wooden tables occupy the main floor while a large tiled bar anchors the service area. A compact DJ booth sits in the corner to provide a steady background rhythm. Families frequent the space during weekend lunches, though the serious pizza craft appeals to dedicated diners year round.