What is Pinsa Romana

Curiosities What is PinsaIngredients


  • Did you know that the name Pinsa comes from the Latin word “Pinsere”, which in Italian means stretch-spread out?

  • It is shaped like an oval

  • Pinsa is far more digestible than Pizza due to its different dough hydration

  • Pinsa was invented before Pizza thanks to an old Roman recipe

  • The water used for the dough is always cold

  • The dough has less carbohydrates and fat

  • Wheat, soya and rice are the recipe main ingredients



What we can properly call “Pinsa Romana moderna” is the revisitation of an ancient roman recipe, revised by new ingredients and modern working techniques.

The original idea of the recipe takes its shape from an ancient product that came from the paesant populations living right outside the walls of Rome. These populations used to cook “schiacciatine”(or “focacce”) by grinding cereal grains (millet, barley and spelt) and adding salt and aromatic herbs as well. The word Pinsa comes from the latin “Pinsere” that means: to lay, to stretch. The classic recipe has been revised, over the centuries, several times until today.

The main Pinsa Romana’s features are:

  • The Shape (oval, rectangular and not circular);

  • The Friability (crunchy outside and soft inside);

  • The Digestibility (by different techniques of leavening-maturation)

  • The Flour (from a secret recipe);

  • The Fragrance (due to the hours of maturation and the sourdough usage).

Intuition and birth of this product comes from the experience and great passion for the bread-making process of the specialised Pizzaiolo Corrado Di Marco (founder of the homonym company), who created an unprecedented and innovative product that made a revolution inside the Pizza world.

Mr Di Marco understood and improved the dietetic factors behind this exclusiv and inimitable product by flanking the scientific research to the maternal grandfather teachings about the old bread-making techniques.

Starting from the dough every single stroke of the making process must be respected, showing that the Pinsa Romana production is a real science.

The exponential growth of La Pinsa started to be registered 10 years ago (2007). Nowadays there are more than 5000 Pinserie all over the world and thousands of aware customers with regards features and peculiarities of this product.



The main ingredient is surely the flour Pinsa Romana (property of Di Marco’s company).

In order to make Pinsa this specific flour must be used, made by three ingredients + sourdough, where the percentages are unknown (industrial secret).

The flour Pinsa Romana is made by:

  • Wheat: Ancient cereal

  • Soy: it helps the dough fixing and gives friability

  • Rice: it keeps the water and gives the lightness during the cooking time

  • Sourdough: it gives high digestibility by helping the leavening process

The maturation is very important: the timing behind the process is directly related with the “strength of the flour”.

There are in the market weak flours (3-5 hour of maturation time) and strong flours (where is possible to reach up to 48 hours of maturation time).

Special attention must be addressed to the yeast because the portions used are minimal: the leavening process is very slow, the product can be workable from 24 hours up to 150 hours, all rigorously in the fridge.

The flour must be mixed with cold water. Moreover, the amount of water related with the flour (hydration) can reach 80%, whereas in a common pizza the ratio is between 50% and 60%.

This specific difference gives more friability and fragrance. In fact, by using less flour in the dough, the amount of carbs, calories and fat in the final product is considerably reduced, hence making it highly digestible.

Soft and particularly hydrated doughs are only possible with a strong flour and its high absorption rate.

Thanks to its lightness Pinsa Romana is suitable for alternative condiments, which can perfectly match this new kind of dough.

The possibility to taste nice recipes is a dream that comes true. The variety of flavours, for instance, salty and sweet, bitter and sour, can be combined with this product.

If the ingredients used are more caloric than the normal, the final product would be balanced by the lightness of the dough.

This peculiarity increase the quality perception of the customers and improves the quality of the service as well.

If you wish to learn how to make Pinsa or use it for your business, click on one of the following options to receive all the information regarding procedures and services:


Flour Di Marco official website

La Pinsa Today – Last news

Nowadays la Pinsa is an exceptional product that is controlled and protected. It can be bought in a frozen mode and everyone can learn how to make it with specific training courses.

Quality control in the shops is made by the Originale Pinsa Romana Association, born with purpose to check and protect the Pinsa’s quality.

The Pinserias stand a quality control and are judged by the expert members of the Association, hence, if the outcome is positive, they are certified and become part of a small circle of businesses that make the Pinsa in compliance of the official recipe.


Di Marco’s company produces the original flour mix but also in past couple of years makes the Frozen Pinsa (with 18 months shelf life and shipping all over the world).

All the bases for Pinsa are rigorously laid by hand inside production centers and made by following a specific system with which the product does not lose its quality and keeps high and constant standards.

The product Pinsa Romana is updated continuously, creating an improvement cycle that allows it to be on top of the food sector.

Written by Luca admin

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