THE PINSA ROMANA
~ NOT YOUR AVERAGE PIZZA ~
Inspired to the ancient recipe of the Roman Focaccia – which included a mix of spelt, millet, barley and oat flours – the Pinsa Romana was reinvented with a new form and composition.
What makes the Pinsa unique:
A MIX OF FLOURS
The dough is prepared with three different flours:
Wheat, Soy and Rice. Plus dried mother yeast.
EXTENDED RISING TIMES
48 hours of rest and high hydration make it
crunchy on the outside, soft on the inside and easy to digest.
TWO COOKING PHASES
After the Pinsa is pre-baked at 320°C for about one minute, it has to cool down before being topped up and finished off in the oven.
We only work with fresh and selected ingredients with Protected Designation of Origin (PDO) directly imported from Italy.
We also pick ingredients from local producers, respecting their provenance and seasonality.
APART FROM CLASSIC TOPPINGS,
WE ALSO OFFER TRADITIONAL ROMAN ONES.
DON’T MISS OUT ON OUR FRIED SPECIALITIES.