PINSA FOUR CHEESE AND MUSHROOMS

Product Code: 860008691507
PINSA FOUR CHEESE AND MUSHROOMS

PINSA FOUR CHEESE AND MUSHROOMS

Product Code: 860008691507
Regular price Dhs. 55.00
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  • Country Of Origin: ITALY
  • All our premium meat, dairy, and pizza products are halal and cryofrozen. Our tuna and oil are not frozen.
  • In stock, ready to ship

  • Inventory on the way

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.

  • Long leavening of minimum 24 hours
  • Dough is highly hydrated (80%)
  • Use of sourdough
  • Low use of oil

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.

History of the Roman grip

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One of the first historical references of this dish appears in Virgil's Aeneid , where it is told of Aeneas who, exhausted by the journey that brought him from Greece to Italy, is welcomed and fed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.

Evolution of the pinsa: from ancient Rome to today

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.

Differences between pinsa and pizza

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 CHEESE AND MUSHROOMS Topping

  • Mozzarella Fior di Latte – from pure cow milk - Fior·di·Latte translates to “the flower of the milk.” With its refreshing, light, milky flavor and tender, full bodied texture.

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

  • Fresh Italian mushroom
  • Sweet Gorgonzola Gorgonzola is one of the world's oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow's milk is used while preparing the cheese. Generally, it takes three to four months to attain full ripeness.

This cheese has a crumbly and soft texture with a nutty aroma. It can have a mild to sharp taste depending on its age. Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola) are its two varieties, which vary in their age.

  • Pecorino Romano DOP Pecorino is a term used to define Italian cheese made from 100% sheep’s milk. Of the four Pecorino kinds of cheese that have received Protected Designation of Origin (PDO) status under European Union law, Pecorino Romano is one of the most ancient types of cheese as well as the most famous outside of Italy. As per legislation, production of Pecorino Romano is allowed only on the islands of Sardinia, Lazio and in the Tuscan Province of Grosseto. All these varieties differ from each other, depending on their ageing period. 

As the name suggests, the history of Pecorino Romano dates back to Roman times when it was a part of the staple diet of soldiers at war. Roman authors, including Varro, Pliny the Elder, Hippocrates and Columella have mentioned about cheese & its production technique, in their works. Even today, the cheese is made using the traditional method. The wheels get salted numerous times by hand, to deliver a fabulous taste. Its lengthy ageing time from 8 to 12 months results in a dry and granular texture and a strong taste. When young, the cheese has a soft and rubbery texture with a sweet and aromatic flavour. The flavour becomes sharper and smokier when aged for more than 8 months.

 

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