Many consumers (or potential consumers) wonder: How to stuff Roman pinsa? The answer can only be complex, given the many recipes, variations and foods compatible with our product. We have therefore decided to tackle the topic progressively, reserving a good level of depth for it.
HOW TO STUFF THE PINSA? LET'S START WITH THE CHEESES
For many, cheeses are probably an essential ingredient in pizza toppings; likewise, most pizza lovers Roman Pinsa can't give up this type of condiment.
We at Di Marco also love the recipes with cheeses and over time we have learned that Pinsa really goes well with all types of dairy products, from fresh to more mature. The secret is to choose the right variety according to the consistency and flavor of the other ingredients in the filling, without ever sacrificing quality.
The Italian dairy production is vast and appreciated all over the world; for this reason in this article we will mention exclusively cheeses produced in Italy, remembering however that other countries also stand out in dairy production with equally interesting and good products.
A CLASSIC: MOZZARELLA
When you think about how to stuff the pinsa with a cheese that easily meets everyone's tastes, the Mozzarella is the first to be named. Originally from Southern Italy, it appeared for the first time in the 15th century, it is a fresh cheese with a soft, stretched curd. It is prepared with cow's milk or buffalo milk.
It's just the buffalo mozzarella the most popular type of this cheese, in particular the one from Campania which obtained the protected designation of origin (DOP) in 1996. And we Italians are not the only ones who love it: 35% of the production of Mozzarella di Bufala Campana DOP is destined for abroad.
On Pinsa Romana mozzarella, in all its variations, is perfect to accompany any type of ingredient, from vegetables to cured meats, because it has a delicate flavor and a unique softness. Resisting a slice of stringy Pinsa is truly impossible!
MATURE CHEESES: PARMIGIANO REGGIANO, GRANA PADANO AND PECORINO ROMANO
Our seasoning It is the last phase of cheese production and it is a rather delicate step. The three fundamental variables are temperature, humidity and duration of the process, which influence the consistency of the cheese paste, its aroma and appearance. In some cases we even speak of aging, which can last even for years.
The Parmigiano Reggiano DOP and the Grana Padano DOP They are among the most famous Italian cheeses for the length of their maturation: their grainy consistency and the possibility of consuming them in flakes make them two truly interesting ingredients for recipes for Pinsa Romana.
The most famous pairing is with cured meats such as bresaola and prosciutto crudo, but we also suggest trying them cut into petals on a Pinsa Romana garnished with fish carpaccio, rocket and a drizzle of EVO oil.
Another aged cheese that we particularly love is the Pecorino Romano DOP: created from fresh whole sheep's milk, it has a slightly spicy, intense and persistent aromatic flavour. It is the protagonist of many traditional Roman dishes, but it is also perfect as ingredient for Pinsa Romana. Here we suggest a recipe that is always very satisfying: Pinsa Romana with Colonnata lard, pears and flaked Pecorino Romano. A unique delicacy!
BLUE CHEESES: GORGONZOLA DOP
Our journey through Italian cheeses ends in Lombardy with the Gorgonzola DOP, a blue cheese produced from whole cow's milk. It is the second most produced PDO cheese in the world after Grana Padano and is immediately recognizable by its bluish streaks and intense aroma.
Our favorite pairing with gorgonzola on Pinsa Romana is with pancetta and radicchio, but if you prefer a vegetarian option, you can try the combination with pumpkin and red onion compote.
Cooking is not just a matter of science, even if the alchemy between the ingredients is important. It always remains a matter of taste, yours: you can prefer delicate cheeses like mozzarella or more decisive flavors like pecorino and gorgonzola; you can challenge your creativity with the most imaginative combinations or create the most classic recipes. In any case, our Pinsa Romana will remain the perfect base!
