Pinsa & Mozzarella ” Freshly Hand Made Locally “

Pinsarella  philosophy

" Freshly Hand Made Locally “

We of Pinsarella think that to have the really fresh and quality Italian food. We should not to import it, but make it. For this reason we import expertise and Italian tradition not food.
That’s way we made Pinsa, ancient roman pizza, & Mozzarella locally.  Taste the difference “

What Is Pinsa?

Pinsa is an Ancient Roman Pizza. A lighter, healthier version of our beloved authentic Italian pizza. This mouthwatering Pinsa is characterized by a crunchy outside with a soft inside, shaped to perfection in a traditional oval. Pinsa by nature is a healthier alternative to pizza based on the quality of ingredients and 72 hour dough maturation process. The results area more digestible, low calorie, and low fat alternative to classic pizza! Local & Healthy!

The Pinsa’s processing technique follows strict standards for both the flour and water temperature. The final product must be crunchy outside and soft inside.

All ingredients are 100 % Vegan, Organic and quality ingredients.

Hand stretched, No Artificial, preservatives, No animal products, No artificial Flavors or colors, No saturated fats, Low Gluten content !           

The Mozzarella

The mozzarella has instead all become a soft spun pasta table cheese derived from whole milk
The processing phases of the mozzarella and not only can be summarized as follows:
The selection and filtering of milk delivered to the dairy within 12 hours of milking.
Milk coag The coagulation of milk and not only is preceded by the addition of natural serum grafting. The milk is heated by direct injection of steam (which is then added to boiling milk to the total mass) which is then added to the rennet. Rupture and Maturation of the Curd Breaking the ciliate is a normal card game with a turn in hand. caseosis of the size of 3-6 cm.

The Spinning The dough, will be born ripe, is cut into thin slices with a curd-mince and placed in a small wooden container in which it is supplied by adding boiling water. Forming the Mozzarella the traditional method requires that the individual mozzarella be cut by hand but today most of the time this task is left to the forming machines. Salting Salting is interpreted as immersing the Mozzarella in saline solutions with different concentrations, typically with  sales version ranging from 10 to 18%. condiments, refrigerator, sink, pantry compartments, electric oven, counter) completely autonomous that allows you to succeed in small spaces, with low costs and great efficiency, without the need to find specialized operators.
Both for the production of mozzarella and the preparation of the Roman Pinsa, a high level of professionalism is not required, much less any previous experience in the sector; .We of Pinsarella produce mozzarella – using the semi-finished product that is the curd that our cheese factory supplies to us where the preparatory phases of the Filtration of the milk and not of the coagulation of the milk and of the breaking and maturation of the curd are performed – we make the stages of spinning, forming and salting on site thus obtaining products with characteristics completely identical to those of the products that can be found in Italy but above all in everyday life. We at Pinsarella produce Pinsa Romana – proceeding With regard to the processing method, we produce our oven-baked Pinsa bases, ready to be seasoned with the best Italian gastronomic products, so as to enhance each flavor. From this comes

PINSARELLA  Pinsa & Mozzarella.

Freshly Hand Made Locally

Our products are served quickly, contemporary, fresh.