Pinsa origins date back to the Roman Empire. In those ancient days the pinsa was used as a “tray”, and some rather juicy culinary preparations were placed on it, like stewed meats. The dough, in fact, cooked on stone, was excessively hard to be eaten alone. It was the encounter with the peasant culinary tradition that gave new meaning to the term pinsa.
Here at Pinsarella we think that to make high quality fresh Italian food all the products must be produced locally. That’s why we make Pinsa Romana & Frersh Mozzarella Cheese in house. Only in this way we can re-create the real taste of Italian food everywhere. Try our special Pinsa, the authentic Roman pizza and taste the difference of our light crust topped with high quality ingredients, like our house made mozzarella. When you eat our pizza you can be sure that you’re tasting the same food of the traditional Roman pizzerie in Italy.
Do you want your pizza shop to serve the best artisan pinsa romana? Learn now how to make pinsa Romana like a pro: we offer professional certified Pinsaiolo courses in partnership with Autentica Pinsa Romana Association. The professional training is oriented towards people who want to learn the original technique of making pinsa Romana, the […]
Pinsa Romana is the evolution of an ancient Roman recipe. With the new research and development around professional Flours we’re now able to obtain a unique product, very light and low in calories with an incredible texture and taste.
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Freshly Hand Made Locally. WE brought to USA the Italian tradition, pizzaman and cheesemakers. Our products are always fresh and of quality are served quickly, contemporary, fresh. The flovor of Pinsa is not in the toppings but in the bread! The rice in the dough is revolutionary, because noone has even discovered qualities …..water absorbing and […]
