What we could more correctly call “modern Roman Pinsa” is a reinterpretation of an ancient recipe that dates back to the time of Ancient Rome, reworked thanks to today’s ingredients and processing techniques.

The recipe as an original idea takes shape from an ancient product that came from the peasant populations outside the walls, who thanks to the grinding of cereals (millet, barley and spelled) and with the addition of salt and aromatic herbs, they cooked these schiacciatine or focaccia .

The term Pinsa derives precisely from the Latin Pinsere: stretch-crush. This classic recipe over the centuries has undergone several reinterpretations, up to the present day.

The main features of the Roman Pinsa are:

The oval shape
Friability (crisp on the edges and soft on the inside)
Digestibility (thanks to different leavening-ripening techniques)
The only and original Mix of flours used: wheat flour, rice flour, soy flour and sourdough
Fragrance (due to the ripening hours and the use of sourdough).
The intuition and the birth of the Pinsa is dictated by the experience and great passion for baking of pinsa chefs from Rome who created an unprecedented and innovative product revolutionizing the world of Pizza.