The term PINSA comes from the Latin "Pinsere" which means to stretch, lengthen, and was assigned to this dish
because of its oval shape.
The Pinsa dates back to Roman times and was prepared using a mixture of different flours: wheat, soy and rice.
Coming to the present day, this amazing food has undergone variations, always remaining anyway
faithful to the original recipe.
The flour mix used in the preparation is unique, hardly comparable with other dishes: this gives the
With an unmistakable taste.
Why is it so good?
In preparing to take care of many details including the temperature and humidity of environment ingredients,
timing and methods of kneading. The temperature
of the dough is essential for correct leavening
which lasts from 24 to 72 hours.
The grip is crispy outside and soft inside, highly
digestible and light, but at the same time with a taste of
leavened dough difficult to imitate.
The total absence of animal and vegetable fats (except for
a small amount of extra virgin olive oil) makes it one
healthy and hypocaloric food.