Our pinsa is passion, history and experience.
Our seared pinsa is highly hydrated, has maximum workability, characteristics which allow us to achieve an 80% hydration for a low-fat and low-calorie product..
Our pinsa is lighter, more fragrant, crispier, and above all more digestible.
The friability, digestibility and fragrance of Pinsa make it a unique product, crispy on the outside and soft inside.
The Roman pinsa is a dish rich in history , its origins date back to ancient Rome. Not a simple alternative version of pizza (as many think), but an ancestor of it. The difference with pizza is not only in the shape, but also in the dough and its crumbly consistency. In recent years, the pinsa has had a rediscovery and a success that have made it the protagonist of the kitchen in Rome and throughout Italy.
The origins of pinsa date back to ancient Rome , as a recovery dish for peasant families. Cereals and raw flours that could not be sold in the markets became the basis for the peasants for the dough of a crunchy and light focaccia , from which derives the Roman grip as we know it today.
The origin of the name derives from the Latin term “ pinsère ”, which means to crush, to stretch; thus going to remember the working of the dough, rolled out and ready to be baked. In ancient times the pinsa was used as bread, to accompany dips and main courses.
The ingredients used for this mixture they were mainly millet, barley and other raw and
lightly processed cereals .
One of the first historical references of this dish appears in Virgil's Aeneid , where it is told of Aeneas who, exhausted by the journey that brought him from Greece to Italy, is welcomed and fed by the peoples of Lazio with large shaped focaccia elongated. These focaccias can be imagined as the original dough of the first pinse in Rome.
The one tasted by Virgilio is not the pinsa we know today, which in fact has been innovated and enriched with condiments and combinations, evolving from a simple focaccia to a complete gastronomic product.
The light and crumbly dough of the pinsa, combined with the encounter with the world of pizza and a modern reinterpretation, have led to the Roman pinsa as we know it today.
The pinsa is often confused for an alternative and elongated version of the pizza, thinking that the only peculiarity lies in the shape. In reality, in addition to its ancient origins, there are many differences that make pinsa a dish with a precise, unique and easily recognizable identity.
It is the flours used in the dough that make the difference. La pinsa has a dough made up of a mix of wheat , rice flour and soy , with a high percentage of water(80% hydration) and mother yeast, used in smaller quantities than traditional Neapolitan pizza. The dough of the traditional Neapolitan pizza is instead made with a single type of flour, white of soft wheat (type 0 or 00). This difference in dough is also reflected in the consistency, with the grip being soft and light in the center, with crumbly and crunchy edges . Precisely in the consistency the pinsa reveals all its uniqueness, very different in fact from the soft cornice of a typical Neapolitan pizza.
Another characteristic of pinsa is its exceptional digestibility, obtained thanks to a long leavening and high hydration of the dough.
PINSA ROMANA WITH CHERRY TOMATOES Topping
Meaning “flower of the milk,” fior di latte mozzarella is your classic, traditional mozzarella. It’s made with fresh whole cow’s milk and has a sweet, light, and delicate flavor with an elastic texture
Buffalo mozzarella (Mozzarella di Buffalo) is a cheese made from the milk of domestic water buffalo. It has been observed that the cheeses made from buffalo milk are higher in calcium, protein and lower in cholesterol than cow's milk. The cheese is manufactured under strict regulations in areas ranging from Rome in Lazio to Paestum, Campania and a production area near Foggia, Puglia. Buffalo mozzarella from the Campania region bears the "Mozzarella di Bufala Campana" trademark and DOC status granted in 1993. In 2008, the European Union granted Mozzarella di Bufala Campana a Protected Geographical Status. Apart from Italy, it is also produced in many countries.
Buffalo mozzarella is a fresh, soft, semi-elastic textured cheese belonging to the "pasta filata" family. The process of making pasta filata cheese includes heating the curd to a point where it can be stretched and formed into various shapes. This gives the snowy white mozzarella a mild yet slightly sour taste. The texture is soft, moist and somewhat granular.
Datterini tomatoes are characterized by their sweet, rich taste and inviting aroma. They are small in size with an elongated shape, similar to that of a date, which is how they got their name. Their skin is thicker than most tomatoes and it houses fewer seeds, which means more flesh. Like cherry tomatoes, Datterini tomatoes have a high acidity, which ripens into a flavorful sweetness with a higher sugar level than most other varieties. The bush-like tomato plants produce the fruit in clusters of as much as a dozen, ripening variably within the clump.
The PINSA ROMANA dough Made with
· a type "0" soft wheat flour with wheat germ designed for the production of a contemporary pizza with an intense aroma
Pinsa Romana is very different from Pizza
Rising the entire dough and not the dough block
Main characteristics are
Crisp Crumbly Melting – it melts in your mouth
