Do you know what our Pinsa Romana specially does?
Want a pizza, better, more tasty, lighter? Do you think it is impossible to do something that is already very good?
It is simple. We use a mix of wheat , soybeans and rice flours, we knead them with a lot of good water (85%) and we let rise the mixture for long time: a minimum of 48 hours at a controlled temperature. We choose all fresh natural ingredients, with no additives. We only use extra virgin olive oil.
That’s why our Pinsa is so good, tasty, digestible, hypocaloric.
Every day we offer something new that you can enjoy sitting at the table or to take away as street food.
What we could call the “Modern Roman Pinsa” is a review of an ancient recipe dating back to the time of Ancient Rome, reworked with new ingredients and working techniques.
The original recipe comes from peasant populations outside the Roman walls, which thanks to the grinding of cereals (millet, barley, spelled) and the addition of salt and herbs used to cook these focacce.
The name Pinsa comes from the Latin term Pinsere, which means stretching-crushing.
This classic recipe over the centuries has undergone several revisions, until it reaches the present day.
LA PINSA UNA NE FA, CENTO NE PINSA. ALL LIGHT AND IPOCALORIC.
Pinsa is a modern food suitable for our lifestyle thanks to a mix of soft wheat flour, soy and rice, an extreme hydration of the dough and a very long leavening. Pinsa is the best in digestibility and taste. Base and crisp edge, soft, warm, and fragrant interior. You can enjoy it in one of the many seasoning proposals, with so many variations on the theme that leave space, every day, to the fantasy of our “pinsaioli”.