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The pinsa was born in 2001 on the initiative of a Roman family of bakers with a vision to revolutionize the pizza market with a natural, gourmet and light product. Inspired by a recipe from ancient Rome, the modern pinsa is created with "00" white flour, rice and soy flour and dried wheat sourdough. The leavening lasts up to 120 hours and the high level of hydration creates a dough that is light and creamy like a cloud, soft to the touch and on the palate. Free of preservatives, colorants or other additives, it is highly digestible, hypocaloric and ideal for welcoming refined ingredients. A lightness that leaves us with only one desire: another pinsa.