It's not just a question of shape or thickness: what distinguishes a Roman Pinsa from its colleagues pizza and focaccia is more a question of substance.
Let's try to discover together the identikit of this gastronomic product from Central Italy that has quickly conquered a place of honor among leavened products. Yes, quickly: because contrary to popular belief, Roman Pinsa is an invention that celebrates this year twenty years of lifeBut let's take it one step at a time.
HOW TO RECOGNIZE A ROMAN PINSA?
At first glance, Roman Pinsa stands out from traditional pizzas (round or in a pan) for its oval shape. Then there is his friability what makes it special: extremely crunchy on the edges and soft on the inside, to accommodate any type of condiment.
And after sight and touch, there is the sense of smell to reveal the third distinctive sign of Pinsa Romana: a fragrance which resembles that of bread, due to the hours of leavening and the use of sourdough. The Pinsa dough reaches its complete maturation from 48 hours onwards, but the best time interval is between 48 and 96 hours of leavening, a process that is carried out in the fridge using the cold technique.
Finally, tasting reveals that Pinsa Romana is also special for its digestibility, which makes it more appreciated than pizza and focaccia in a healthy and balanced diet.
The aforementioned long leavening times contribute to making it lighter, but at the basis of all this there is the special mix of flours with which the dough is prepared and which is the true distinctive sign of Roman Pinsa.
THE SECRET IS IN THE DI MARCO FLOURS
And here we are back to the starting point, the one where we revealed to you that the Pinsa Romana is an invention that is twenty years old: it was 2001 when the experience and great passion for bread making of the pizza chef technician Corrado Di Marco they gave life to the flour mixture wheat, flour of rice, flour of soy And sourdough which makes the dough of the Roman Pinsa unique. That mixture today has the trademark of flour Di Marco and Mr. Corrado is the true and only father.
Thanks to its lightness and the characteristics that make it particularly digestible, Pinsa is the most suitable product for more creative and sophisticated gourmet condiments. In this way the pinsaiolo can aspire to become a true Pinsa chef, thus opening up their business to new experiments and new growth opportunities.
Have you tried Pinsa Romana yet? Which ingredients do you prefer to use?
We offer you puntarelle and anchovies. A tribute to Rome!
