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Pizza and Pinsa
What is a Pinsa? How is it made? How is it served?
Pinsa is a typical savory flatbread from the Italian region of Lazio. It was already known in ancient Rome and is now making a comeback. It is often served instead of bread with cold cuts and cheese platters. But it can also be topped or filled with ingredients and served like a pizza or a focaccia. In ancient Lazio, pinsa was prepared from a mixture of different grains, water and salt, then stretched and shaped, and finally baked on hot stone.
What does Pinsa mean?
The term “pinsa” is derived from the Latin verb “pinsere”, which means “to stretch”, “to roll out”, but also “to crush”, “to grind” and “to pound”. This also explains the unusual shape of the pinsa: an oval dough about two centimeters thick with many cavities in the dough, which make it particularly crispy on the outside and soft on the inside after baking.
What are the ingredients of the Pinsa?
Each pin baker, of course, has his own secret recipe, which he does not reveal. But common to all recipes is a sourdough made from a wheat/soy/rice flour mixture, salt, water, extra virgin olive oil and a long dough maturation so that the product becomes easily digestible.
The Pinsa can be considered a true precursor of the pizza, to which it also owes its name, because pizza is the derivative of pinsa.
Pinsa today
Pinsa is one of the most popular dishes in Italy, along with the traditional pizza. This is due not least to the careful composition of the ingredients and the gentle production. This product combines the advantages of an easily digestible dough with the versatility of serving.
Choose a Pinsa that is guaranteed to meet all your expectations.