Love at first pizza

Menu

Order from Deliveroo

Order from Just Eat

Order from Glovo

Love at first pizza

Menu

Order from Deliveroo

Order from Just Eat

Order from Glovo

Our Pizza

Our pizza, with its tall crust, is born from a fragrant edge and a soft, airy interior, all topped with generous, flavorful ingredients.
Every bite recalls the essence of Italian territory, thanks to our selection of high-quality, authentic, and local ingredients.
Our menu includes a special selection of pizzas dedicated to Modena, inspired by the traditional recipes of Emilia-Romagna.

“It has a well-aerated crust, but it’s not a Neapolitan pizza. It doesn’t cook at 430°C but rather at 340–350°C. Once out of the oven, we place it on a rack while we finish the dressings—this way it loses moisture underneath and doesn’t become chewy, even when it cools down. Also, the hydration doesn’t exceed 70%. The heat lamps at the pass help us maintain the perfect serving temperature.” – Luca Marchini

Doughs & Timing

– Traditional dough made with type 1 flour
– Our signature whole wheat dough, made with type 1 flour, whole wheat flour, and a mix of sunflower seeds, pumpkin seeds, and walnuts
– 36- or 48-hour proofing times, using our sourdough starter that has been with us since 2007 and is used for all our doughs

A Touch of Pure Modenesità.
Modenese tradition isn’t just found in trattorias—it also lives on as toppings on our pizzas.
Our deep bond with Modena and its local treasures is rooted in tradition and a love for quality.
That Modenese heritage comes to life in every bite of our “Modenese Special Pizzas.”
You’ll have to try them all to discover your own Love at First Pizza!

Our Pizza

Our pizza, with its tall crust, is born from a fragrant edge and a soft, airy interior, all topped with generous, flavorful ingredients.
Every bite recalls the essence of Italian territory, thanks to our selection of high-quality, authentic, and local ingredients.
Our menu includes a special selection of pizzas dedicated to Modena, inspired by the traditional recipes of Emilia-Romagna.

“It has a well-aerated crust, but it’s not a Neapolitan pizza. It doesn’t cook at 430°C but rather at 340–350°C. Once out of the oven, we place it on a rack while we finish the dressings—this way it loses moisture underneath and doesn’t become chewy, even when it cools down. Also, the hydration doesn’t exceed 70%. The heat lamps at the pass help us maintain the perfect serving temperature.” – Luca Marchini

Doughs & Timing

– Traditional dough made with type 1 flour
– Our signature whole wheat dough, made with type 1 flour, whole wheat flour, and a mix of sunflower seeds, pumpkin seeds, and walnuts
– 36- or 48-hour proofing times, using our sourdough starter that has been with us since 2007 and is used for all our doughs

A Touch of Pure Modenesità.
Modenese tradition isn’t just found in trattorias—it also lives on as toppings on our pizzas.
Our deep bond with Modena and its local treasures is rooted in tradition and a love for quality.
That Modenese heritage comes to life in every bite of our “Modenese Special Pizzas.”
You’ll have to try them all to discover your own Love at First Pizza!

Our Place

A space dedicated to one of Italy’s most beloved baked creations: pizza.
tRe opened its doors in the welcoming Piazza della Pomposa, right in the heart of Modena. This space, now our home, is brought to life every day by the passion of those who work here and the people who gather to enjoy it.

Here, we’re committed to offering unique and memorable culinary experiences, welcoming our Guests into a relaxed setting where they can share a great meal and good conversation.

A casual and cozy atmosphere, designed for everyone—as long as they love pizza!

Our Menu

Work With Us

Pizza is a world we explore every day, and we can’t wait to welcome new team members who can help enrich our story.

We’re ready to season our daily journey with your experience.

Send us your CV at

info@pizzeriatre.it

Luca Marchini Group

The Group presents itself through six different ventures, each dedicated to Signature Cuisine.

Since 2003, Luca Marchini has interpreted and explored the world of food in multiple ways, creating spaces with their own unique identity and management style.

From gourmet dining to traditional cuisine, from catering services to a cooking school, from food e-commerce to the newest brand, tRe—a concept born in 2021* from the Chef’s long-standing passion for baking and leavened creations.

A world to which he now pays tribute with this very special project: Pizza.

*But what happened in 2021?
That year marked the beginning of what we call “Modenese tradition reimagined through pizza and burgers.”
A wood-fired oven and a strong desire to experiment gave life to a take-away menu entirely inspired by classic local dishes—reinvented to be enjoyed on pizza or in sandwiches.

All of it offered through a focused take-away and delivery service, fully managed by Marchini’s team.