The pre-cooked pinsa is ideal in a modern bar, and this largely depends on its extraordinary versatility. But let's go step by step and discover in detail what types of bars exist in Italy, their evolution in recent years and how to satisfy customers with a rich and quality proposal.
BREAKFAST, LUNCH OR APERITIF AT THE BAR?
Not all bars are the same, and this statement is truer than ever in the ever-evolving context of our country's catering establishments. The traditional Italian bar has always been the one where you go in the morning for coffee and breakfast, but in its evolutionary path there has never been a lack of variations. In fact, some bars have chosen to focus mainly on lunch, becoming real points of reference for workers looking for a quick but tasty meal. These places still generate the vast majority of the turnover from 12 to 14 and, to satisfy this need, They offer various cold and hot dishes. As a result, their average bill tends to be higher than that of bars that focus mainly on breakfast.
In addition, there are bars that have chosen to orient their business towards evening occasions, such as aperitifs and dinners. These establishments generate more than half of their turnover thanks to customers looking for a place to relax and have a chat after a long day at work. Often, these bars have large spaces and numerous staff, which translates into higher costs but also a greater turnover capacity.
To these categories, which we could define as traditional, are added some more specialized places, including:
- Wine Bar, specialized in the sale and tasting of wines, often paired with gourmet dishes or aperitifs.
- Lounge Bar, known for an elegant and relaxing atmosphere, ideal for informal meetings, socializing and entertainment.
- Sports Bar, focused on broadcasting live sporting events on large screens.
DIFFERENT TIME BANDS LEAD TO A DIVERSIFICATION OF THE OFFER
Over the last ten years, the clear division into types of bars has gradually disappeared, or at least has become less clear, with the exception of specialized bars and those oriented towards evening occasions, which are distinguished at least by their opening hours.
Wanting to maintain, despite all the premises of the case, a rigid subdivision, we would note how the food offering must inevitably adapt to different time slots. In Italy, breakfast favors sweets, while at lunch lighter or cold dishes are offered to satisfy breaks during the working day. For evening aperitifs, the proposal of focuses on savory appetizers, with the addition of some more substantial dishes to end the day in a satisfying way.
What makes pinsa precooked so extraordinary is its versatility, which is missing from competitors that are more well-known and rooted in the Italian food tradition. In fact, pinsa can be successfully adopted by all categories of bars. Let's see how to do it, distinguishing by meal and not by type of business.
PINSA FOR LUNCH: LIGHTNESS WINS
Pre-cooked pinsa is an ideal solution to enrich the lunch menu, capturing the attention of customers looking for taste and lightness. Its versatility allows you to present it in different formats, from whole pinsa to slices prepared on the spot with various fillings that satisfy all tastes.
As anticipated, the two key words that make pinsa perfect for lunch are taste and lightness: Customers, with half a working day still to go, appreciate the possibility of enjoy foods that are both delicious and not heavy. Obviously, it is necessary to indulge them with light recipes, which do not nullify the effort of the pinsa to keep the calorie count low: a caprese pinsa could be a good idea, with fresh tomatoes, buffalo mozzarella, basil and a drizzle of extra virgin olive oil. Another option could be the grilled vegetable pinsa, also excellent for those who follow a vegetarian or vegan diet, while for everyone else you could imagine classics such as cooked ham and (a drizzle of) cheese, raw ham and rocket, tuna and olives or pesto and cherry tomatoes. Here too, the only limit is your imagination.
PRE-COOKED PINSA FOR APERITIF AND DINNER: HERE YOU NEED TO DARE
Finally, the pinsa is excellent both as a aperitif or as a single dish for dinner, perhaps following the match of your favorite team. As an aperitif, it is a more refined and healthy alternative to the traditional fried foods that are served to accompany cocktails or glasses of wine.
What makes the pinsa even more attractive is the ease and speed with which it can be prepared. It only takes 5 minutes in the oven, or even less if you have a professional appliance, to obtain a perfectly cooked pinsa, ready to be filled and served. Furthermore, No kneading or cooking skills are required, making preparation very accessible.
As for dinner, pinsa can be a high quality alternative to pizza. But in this case we allow ourselves a suggestion: the customer is intrigued by something new, but it is also important that perceive the difference with the classic margherita or with the four seasons that has been eating for a lifetime. Because of the dough, the pinsa is different, but a good part of the responsibility falls on the recipe: it's time to to dare, to be creative, to experiment and to surprise with something extraordinary that can be prepared in 5 minutes.
