Made with a unique blend of flours, including wheat, soy, and rice, which gives it a light and crispy texture. The dough is typically fermented for an extended period, resulting in a flavorful and easily digestible base.


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A unique flavor from Rome…

Pinsa romana is a typical culinary specialty of Rome, distinguished by its distinctive oval shape and thin, crispy base. Its recipe dates back to ancient Roman times and differs from traditional pizza in the use of a dough made from selected flours, such as wheat flour, rice flour and soy flour, which give the pinsa a light and digestible texture. Its preparation involves a long leavening phase, which gives the final product a unique flavor and honeycombed texture. The pinsa romana is then topped with fresh, quality ingredients, such as tomato, mozzarella, vegetables and cured meats, and baked in a high-temperature wood-fired oven. The result is a pizza with a balanced, light and digestible taste that continues to win the palates of all lovers of good food.

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