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

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