Pinsa & Bar

PINSA – also called Pinsa Romana, this trendy food could at least visually be considered a lookalike of pizza. But there are differences: probably the biggest bonus of the Pinsa, goes back to the dough. Since the dough consists of different types of flour and has a uniquely long rising time, it is particularly digestible for the stomach. A rising time of at least 24 hours, or even 72 hours, means that there is no fermentation process in the stomach. The oval dough, which is often topped with various ingredients after baking, is also rich in cavities, which makes it light and crispy on the outside and soft on the inside. Give it a try!

The trend goes back to the idea of the Roman entrepreneur Corrado Di Marco, who registered the brand name “Pinsa romana” in Italy in 2001. His marketing idea was to spread the myth that the Pinsa had its origins in ancient Rome and was actually there before the pizza. However, this story turned out to be not true and what remains is a narrative.

The crucial difference lies in the ingredients used, as well as in the preparation. Pizza dough consists of wheat flour, yeast, water, salt and a little oil. Before preparing the pizza, the dough usually just rises for an hour before it is rolled out and baked. The pinsa dough, on the other hand, mostly consists of three different types of flour (wheat, soy and rice), sourdough and yeast, as well as salt, oil if necessary and cold water. A particularly important aspect in the production of PINSA, is the rising time of at least 24 hours up to three days. This eliminates the fermentation process in the stomach – which makes the Pinsa especially well digestible.