What is Pinsa Romana
Pinsa Romana is a culinary product similar to traditional Pizza for its use and consumption but different for the making techniques.
WHY IS IT CALLED PINSA?
Did you know that Pinsa comes from the Latin word “Pinsere” which in Italian language means to stretch, to spread?
What we can properly call “Modern Roman Pinsa” is a reinterpretation of an ancient Roman recipe invented during the Ancient Roman Empire, reworked with new ingredients and modern techniques.
The original recipe comes from an ancient product made among the rural populations living just outside the walls of Rome, who used to cook a kind of “focacce” or “schiacciatine”, grinding cereals (millet, barley and spelt) and adding salt and herbs.
The word Pinsa comes from the Latin word “Pinsere” that means to stretch, to spread. The traditional recipe has been revisited several times over the centuries, until nowadays.
The main Pinsa Romana’s features are:
- The Oval Shape
- The Friability (Crunchy outside and soft inside)
- The Digestibility (get by several leavening-maturation techniques)
- The one and only original blend of flour: wheat flour, rice flour, soy flour and dried mother yeast.
- The Fragrance (due to maturation process and mother yeast usage)
The intuition and invention of Pinsa comes from the experience and the great passion for bread-making processes of the specialized pizza chef Corrado Di Marco (founder of the homonymous company), who created a new and innovative product that brought a revolution inside the world of Pizza.
Mr Di Marco thanks to his maternal grandfather teachings on the ancient bread-making techniques and scientific research understood and improved dietetic factors and realized an exclusive and inimitable product.
All the stages in the making of Pinsa Romana must be strictly followed demonstrating that producing Pinsa is a real science.
The exponential increase on consuming Pinsa started just over 10 years ago (2017), nowadays there are more than 5000 Pinserie all over the world and thousands of customers aware of the features and peculiarities this product has.
Pinsa differs from Pizza in many features, not only the story.
Here is a list of the main different features that distinguish Pinsa:
- The Oval or rectangular shape
- The higher hydration of the dough makes Pinsa more digestible
- The water used for the dough is always cold water
- The dough contains less carbohydrates and fats
- The recipe is a blend of wheat, rice, soy flour and dried mother dough.
The main ingredient is Pinsa Romana flour (owned by Di Marco company). This is a blend of 3 different flour and the addition of dried mother dough. The proportion of the ingredients used in the blend it’s a trade secret, nobody knows it.
Pinsa Romana flour is made by:
- Wheat: wheat flour type 0
- Soy: it helps the dough fixing and gives crunchiness
- Rice: it holds water when cooking and gives lightness
- Dried mater dough: it gives digestibility and helps leavening and maturation process.
Maturation is an important process that happens with a specific timing, directly proportional to “flour strength”.
On the market exist weaker flours (3-5 hours of maturation) and stronger flours that may require up to 48 hours to get the right maturation.
A special attention has to be paid to yeast, since the amount used is very
little: leavening process is very slow, it can last from 24 to 120 hours, rigorously carried out in the fridge.
In Pinsa the flour is mixed with cold water and the proportion of water reaches the 80% (hydration), while in pizza it reaches the 50-60%.
This specific difference makes Pinsa more fragrant and crunchy thanks to the less flour used that also reduce the quantity of carbohydrates, calories and fats and makes the final result more digestible.
The flour used is a strong one that can absorb high amount of water giving soft and well hydrated doughs.
Thanks to its lightness Pinsa Romana is suitable for different condiments.
The opportunity to taste delicious recipes on Pinsa it’s a dream come true. The variety of flavour from salty to sweet, from bitter to sour, are tastes that can be combined on this product.
Pinsa Romana allow you to balance the usage of most caloric ingredients with the lightness of its dough.
The quality offered to your customers increases both in the final product and in the service delivered.
Some questions and curiosity from the specialists:
How many calories are in Pinsa Romana blend?
The blend has 343 kcal per 100 g of product.
How many calories are in a Pinsa Romana?
Pinsa Romana dough has about 20-30% less calories than the normal pizza dough, thanks to the higher amount of water the blend absorbs and keeps inside the dough.
Which are the main size of Pinsa Romana?
The main sizes served are two:
Restaurant Format: 250 g – 35cm x 22cm
Street Food Single Portion: 150 g – 22cm x 20cm
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:
Video interview on the history of the Pinsa made by Marco Montuori to Corrado Di Marco
PINSA TODAY – THE LASTEST NEWS
Nowadays Pinsa is a product of excellence that is checked and protected. It may be purchased frozen and anyone can learn how to do it thanks to specific courses.
Quality Control in the premises is carried out by the Associazione Originale Pinsa Romana born with the duties of protecting and enforcing Pinsa Romana quality standards all over the world.
In order to get the certification every Pinseria has to pass a Quality Control assessment judged by the expert members of the association.
In case of a positive score a Pinseria joins the group of those that make Pinsa in the proper way, strictly following the official protocol.
Di Marco family produces the original mix of flour starting producing few years ago Frozen Bases of Pinsa Romana (18 months shelf life and shipments all over the world). All the precooked bases are handcrafted in their production facilities using a specific method that keep all the high standard of quality of the product itself.
Behind this product there is a continuous process of development and improvement that keeps Pinsa at the top of food industry.
PINSA FOR AMATEUR AND PRIVATE
Pinsa has become accessible to everyone since 2018, in fact non-professionals people can make it as amateur. After many customer requests Pinsa Romana mix is available to home market and not just for professional use.
A dedicated service was born to supply Pinsa mix of flour and many other tools to anyone who request it. This service is provided by Pinsa For You that offers flours and a wide range of tools useful for home-made Pinsa making.
Written by Luca admin