Why restaurateurs should introduce Roman pinsa to their menus? What concrete advantages can they obtain in terms of loyalty?
In addition to its delicious goodness, this Italian culinary specialty guarantees high digestibility and a high versatility, able to perfectly match the tastes of consumers. It is undoubtedly a great choice for customer loyalty, offering them a different gastronomic experience, but also fast, tasty and innovative.
PINSA ROMANA: IT'S THE CONSUMER WHO WANTS IT
Market data suggests that restaurateurs should introduce this dish into their menus.
According to Nielsen surveys, the Italian market for Roman pinsa it is worth almost 40 million euros, with stellar growth rates in recent years. In 2020, growth was explosive, with an impressive +182%, but even in the first half of 2022 it was recorded a very significant increase, equal to +55%.
Today, the Roman pinsa It is known all over the world, and the numbers are a sign of growing interest from consumers. The competition that physiologically comes from this creates an increasingly wider and more diversified offer.
For restaurateurs, offer Roman pinsa means differentiating yourself in a very competitive market. The risk is strongly mitigated from the certainty of consumer appreciation, who today more than ever are looking for new culinary experiences to live and tell. In these terms, pinsa can give you a competitive advantage.
IT'S VERSATILE AND TRENDY: IT GIVES FREE REIN TO CREATIVITY
Roman pinsa is the blank sheet on which restaurateurs can give vent to their creativity. Here there are no limits to the imagination, thanks to a product that allows you to use unusual ingredients, quality toppings and innovative combinationsThe product is extremely versatile: it is ideal for sweet recipes as well as salty and can be the protagonist in a menu vegetarian or vegan.
Unlike pizza, here the consumer does not rigidly associate the dish with traditional and predefined recipes. It is therefore an opportunity to create, spread and, perhaps, make one's own creations famous taking advantage of the great sounding board of the web and social networks, so as to bring new customers to your business.
FAST, GENUINE AND WITHOUT WASTE: EVEN FOR STREET FOOD
The pre-cooked bases are a further opportunity to extend the restaurant's gastronomic offering and create extraordinary dishes without resorting to extremely complex and laborious processes that require too much time to satisfy the diners' appetite.
The bases are perfect for different types of premises and also for a dynamic, innovative and gourmet street food. They are ready immediately thanks to pre-cooking, and in just 5 minutes they can satisfy every palate, even the most demanding ones. Furthermore, they are easy to handle, they can be stored for up to 18 months, they do not require baking experience and are a sustainable option thanks to the zero-waste approach, in line with the increasingly widespread trends among consumers for sustainable and eco-friendly cooking.
HIGHLY DIGESTIBLE, FOR TASTY BUT LIGHT DISHES
One aspect that focuses a lot of the comparison between Roman pinsa and pizza is digestibility. Although they are both specialties of Italian cuisine and are made with a base of flour, yeast, water and salt, the two dishes have important differences in ingredients and preparation, which usually contribute to the greater digestibility of the pinsa.
Compared to pizza, the dough has high hydration characteristics (about 80% of water) and a lower percentage of yeast, which in itself promotes digestibility; furthermore, it is left to rise for a long period (24 hours or more, with some exceptions) and is cooked at lower temperatures, so as to preserve the digestibility of the food. Last but not least, the dough comes from a mixture of different flours specifically designed to best combine taste and digestibility.
PINSA ROMANA, FOR THE SUCCESS OF YOUR LOCAL
In conclusion, including pinsa in your menu can be a great idea for all restaurants that want to differentiate themselves by offering quality and healthy food options. Its digestibility, taste and wide possibilities for customization, the quick preparation of the bases and the sustainable approach are perfectly in line with the needs of a consumer who is increasingly attentive to health, taste and the quality of the experience.
