The word Pinsa comes from the Latin word “Pinsere” which means to stretch, to spread. The traditional recipe has been revisited several times over the centuries, reworked with new ingredients and different techniques until nowadays.
Compared with the classic pizza dough, the Pinsa needs a different amount of water, and a lower percentage of yeast. The result is a healthier, lighter, more digestible and low calorie product.
The Pinsa is very light, digestibility is guaranteed by its dough – it consists of strictly organic soy flour, rice, wheat, plenty of water and little mother yeast.
The dough is highly hydrated (80% water and a low quantity of oil, salt and yeast), combined with seasonings and healthy Italian ingredients, makes Pinsa a low calorie but tasty dish.
Thanks to the fragrant dough, with its simple and delicate taste, the Pinsa is perfect to be seasoned with combinations of particular ingredients, from the classic one to the most original.
The dough is processed through several steps with specific times and temperatures, after which it needs to ferment for 48/72 hours. Pinsa is baked in a special wood-fired pizza oven, which gives our Pinsa a special taste.
Like pizza or focaccia, there is no rule, only good taste: Pinsa can be seasoned in many ways and with all kinds of ingredients, from the traditional one to the most original.
Crunchy on the outside and soft on the inside, Pinsa Romana is therefore an ideal product that you can enjoy at any time of the day and above all at any time of the year, summer or winter.
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