Retail Kits Ship PTV Pizza Kits and Mozzarella Kits to your family and friends!

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Takeout, Delivery, and Curbside Pickup Including Make-Your-Own-Pizza Kits and Frozen Pizzas

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Wood Fired Pizza Crispy, thin crust sourdough pizzas are the menu highlight at our Napa Valley restaurant in St. Helena.

See the Menu


Shelter-In-Place Deja Vu?
We’ve got this!

Current Hours
7 Days a Week
11:30 am – 7:00 pm (last order taken)

Take-Out, Curbside Pick Up and Delivery is BAAAACK!
Delivering to St. Helena, Rutherford, Calistoga City Limits and to “Downtown” Angwin (as far as the PUC Campus)

Delivery Windows
11:30 – 12:00  (order by 10:45 am)
1:00 – 1:30  (order by 12:15 pm)*
Only Lunch delivery to Angwin
3:00 – 3:30  (order by 2:15 pm)
5:00 – 5:30  (order by 4:15 pm)
6:00 – 6:30 (order by 5:15 pm)*
Only Dinner delivery to Angwin
7:00 – 7:30  (order by 6:15 pm)

Minimum food and beverage order:  $ 35.00
Delivery fee:  $ 5.00

Woman Deliverying Pizzas
Please call 707-967-9999 for delivery.
Use our online ordering platform for Take Out and Curbside Pick up.

Have a Ball with Love from St. Helena!

Ship PTV Pizza Kits and Mozzarella Kits to your family and friends!

Separation anxiety due to lack of gatherings this year? We’re here to help!

Now you can order our famous “Make Pizza Like a PRO KIT” and “Make Mozzarella Like a PRO KIT” and have them shipped directly to the door of your cherished friends and family.

Get one for yourself and set up a Zoom Pizza or Mozzarella Class. Kits come with all of the ingredients you need to have (dough) balls and (cheese) balls of fun! Complete with instructions and a QR code to take you directly to an instructional video with Chef Nash.

Make new memories! Give your loved ones the gift of PTV today!

Planning an Event and Need to Go Virtual?

Plan a virtual Zoom Live cooking class with Chef Nash and all of your friends.  Order pizza kits and mozzarella kits, or a combination kit including a little of both, and plan an afternoon or evening cooking.

Need a wine pairing?  We can set you up with one of our winery partners to send wine to accompany and have a tasting along with your Zoom meal.

Perfect for virtual fundraisers, charity events, birthday parties and all kinds of occasions.

Email Cynthia today at cynthia@pizzeriatravigne.com for more information.



We offer a full bar of spirits, craft draughts, wines by the glass and by the bottle!  The Department of Alcoholic Beverages is giving us the opportunity to sell all of our beverages to go, as long as they are ordered with food and by persons 21 and older.

Take advantage of our full bar while dining at home.


No Whining. Wine All You Want.

Order food to go and add on House Red or White tap wines for $5/glass, $10/375ml, $20/750ml.

Order $ 50.00 of food for take-out, get a $ 10.00 bottle of house wine.

Order $ 100.00 of food for take-out, get a FREE bottle of house wine.

Red and White Wines available.  Ask your cashier for the selection of the day.


Restaurant Week?  How about Restaurant (To-Go) Month!

Bring “us” into your home and learn some new cooking techniques.

Nash is resuming his popular Facebook LIVE cooking classes.



Kits on sale Monday through Friday for each week’s class.

January 13th        Mac N’Cheese

January 20th      Calzone & Piadina

January 27th       Cast Iron Skillet Focaccia “Caprese Style”

February 3rd      Hearty Winter Minestrone

Cook along with us!  Find us on Facebook at @pizzeriatravigne


Buy two great dishes from us and have a romantic date night at home.

Kits come with food prepared for you.  Just heat and eat!

Appetizer Kit:   Pancetta wrapped prawns with roasted garlic balsamic dressing

Entree Kit:  Lobster Ravioli with Tarragon Brown Butter

add a salad and dessert and have a four course meal.  Need a bottle of bubbles?  We’ve got that too.  One stop Valentine’s Day Shopping at PTV.

More details coming soon…..


Stay tuned…and thanks for sticking with us.

Chef Nash

Anthony “Nash” Cognetti
Executive Chef

Nash Cognetti began his culinary career at just 12 years old, working at the family-owned produce business in Scranton, Pennsylvania.  Nash reports that as a rite of passage all the children in the Cognetti family, uncles and cousins alike, worked at the company as they were growing up.

While a student at the University of Vermont, he worked full time as a sous chef for Burlington Bay Café, a restaurant and retail fish market. Nash graduated from the University of Vermont in 2001 with a Bachelor of Science degree in Business Management.  A post graduation road trip down the California Coast led Nash away from his formal education and into the kitchen.  He hit pay dirt when he dined at Ventana Inn and Spa in Big Sur, introduced himself to the chef, and was hired on the spot as a line cook.  The experience in Ventana’s four-star kitchen made Nash realize that his first passion is cooking.  He moved to San Francisco and enrolled in the California Culinary Academy to formalize his education.

Upon his arrival in San Francisco, a providential meeting with James Ormsby of the Plumpjack Restaurant Group led to a series of positions with the Plumpjack organization: the upscale Plumpjack Café, Balboa Café, and Jack Falstaff.  During this period, Nash also established an independent catering company, Rimini Group.  He especially enjoyed doing charitable work through Rimini benefiting various organizations including the Susan G. Komen Breast Cancer Foundation and Casa de las Madres.

In 2005 he yearned to live and work in California’s Wine Country.  Nash found a home at the iconic Tra Vigne Restaurant in St. Helena where he became the Executive Chef the following year. For ten years, Tra Vigne was home — the perfect match for his outgoing personality, culinary talent and formal education. The restaurant was revered by locals and tourists alike.

During this period, Nash enhanced his culinary vision while working for the Michelin-starred Estogier at Il Falconiere in Cortuna, Italy.  He also spent time cooking alongside famed Chef Francis Mallman in Argentina.  Both experiences helped define a new culinary identity for Pizzeria Tra Vigne and Nash’s newest venture, Tre Posti Catering.

With the opening of Tre Posti in 2016, Nash has created a unique private event venue nestled in the heart of Napa Valley.  Each menu he creates is tailored to the individual client, incorporating fresh, local sustainable ingredients.  Tre Posti delivers a captivating blend of old world Italy combined with Wine Country ambiance.

Nash has been featured on television shows and film documentaries, and he is regularly a guest chef at Napa area winery and charity events.  He was honored to be selected as a 2016 guest chef for the prestigious Naples Winter Wine Festival and this summer’s Sun Valley Center for the Arts Wine Auction.

About Us
In-The-Know locals go to Tra Vigne Pizzeria and Restaurant, where thin-crust, sourdough pizzas star on the menu alongside of an array of tasty salads, small plates, sandwiches, pasta and more! A beverage oasis, TVPR boasts a seasonal cocktail list, 10 craft-brewed beers on tap & an affordable selection of local wine. Currently open for To Go Dining only.

Contact Us
1016 Main Street, St. Helena, CA
Email: inquiries@pizzeriatravigne.com
Phone: 707.967.9999

7 Days a Week
11:30 am – 7:00 pm (last order taken)

Currently Open for To Go Dining Only

Copyright 2018 Pizzeria Tra Vigne