Roman Pinsa

Due to its ancient origin, the Roman pinsa is considered the ancestor of pizza.

Thanks to a light dough made from wheat, rice and soy flours, the pinsa is crunchy on the outside and soft inside. It has fewer calories than traditional pizza and the high percentage of water makes the dough more moist while the long rising time, of at least 72 hours, makes it more digestible. Today the pinsa can be enjoyed in a modern version, enriched with the most varied ingredients.

Came and taste it, we are waiting for you.