Pinsa Romana is versatile and adapts to any type of condiment, whether sweet or savory. So let's dive into a journey in search of the flavors of the territory where Pinsa was born!<\/p>\n\n\n\n
Who in this warm month of September wouldn't want to be in Rome, taking a stroll, for example through the famous Trastevere neighborhood, getting lost in its streets and enjoying the magical late summer atmosphere? <\/p>\n\n\n\n
The climate is ideal, the city is full of activities and the delicious food is just perfect to let the flavours transport you into a daydream in true style. roman holidays<\/em>. Imagine yourself, then, sipping some good wine and enjoying your Pinsa Romana in the company of someone you love in some Trastevere restaurant. It's hard not to be convinced, eh!? <\/p>\n\n\n\n Right at Trastevere<\/em><\/strong> we have dedicated a recipe for Pinsa Romana with cod in batter<\/strong> based on ricotta. Cod is in fact popular in Roman cuisine and in Trastevere it is the protagonist of the menus of many bars and restaurants. <\/p>\n\n\n\n As a pairing, we thought of another typical Lazio product, Ricotta Romana DOP, a soft cheese with a distinct sweet note that contrasts very well with the saltiness of the cod. <\/p>\n\n\n\n If you then add to this the crunchiness given by the pre-cooked base for Pinsa Romana Classica made by the company Di Marco, the inventor of Pinsa Romana, the excellent result is guaranteed. <\/p>\n\n\n\n The dough for this base, hand-rolled by the expert pinsaioli artisans of the Di Marco company, is made with a mix of wheat, soy and rice flours which, together with the long leavening of 72 hours, guarantees a fragrant, light and highly digestible product.<\/p>\n\n\n\n To bring this original expression of Romanity to life, just follow a few simple steps that will immediately make you feel like you're on a Vespa through the alleys of Trastevere. <\/p>\n\n\n\n First, you have to soak the cod in water for at least 24 hours, changing the water every 7 hours. In this way, the product will be desalted. Then, mix the carbonated water and flour in a bowl to obtain a smooth, thick and uniform batter. <\/p>\n\n\n\n You now need to fry the cod, previously cut into pieces and dipped in batter, in very hot oil for 10-15 minutes until it has a golden and crispy appearance.<\/p>\n\n\n\n And now the fun part: take the Pinsa and spread a layer of fresh ricotta on which we will place the drained cod pieces. Season everything with EVO oil, a pinch of black pepper and a nice grated lemon zest. Et voil\u00e0, the Pinsa Romana Trastevere is served!<\/p>\n\n\n\n The advice is to accompany your Pinsa with a local wine<\/strong> that enhances its flavors. So sit back and pour yourself a nice glass of Frascati Superiore DOCG. Welcome to Trastevere.<\/p>\n\n\n\n Did you enjoy this tasty journey on the banks of the Tiber? What would you like to be the next stop?<\/p>","protected":false},"excerpt":{"rendered":" Pinsa Romana is versatile and adapts to any type of topping, sweet or savory. So let's dive into a journey to discover the flavors of the land where pinsa was born! Who wouldn't want to be in Rome in this warm September, for a stroll, for example, to [\u2026]<\/p>","protected":false},"author":1,"featured_media":1177,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-1176","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"\nTHE ROMAN PINSA \u201cTRASTEVERE\u201d<\/h2>\n\n\n\n
INGREDIENTS<\/h2>\n\n\n\n
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PREPARATION<\/h2>\n\n\n\n