NATURALLY ROMAN PINSA ROOM TEMPERATURE

Pinsa, a name derived from the Latin pinsere (to crush, to stretch), was born as a modern reinterpretation of a recipe that dates back to ancient Roman times, when farmers, through the milling of cereals (millet, barley and spelt) and the addition of salt and aromatic herbs, prepared these focaccias. Virgil, in the Aeneid, already described it as a base for placing various foods. Many consider it the ancestor of pizza. With its characteristic oval shape and high digestibility due to being highly hydrated, pinsa is made with a mixture of flours.

The pinsa bases from Naturally Pinsa, located in the historic Sabina region, stand out for the superior quality of their ingredients (the supply chain is 100% traceable) and the production process:

100% Italian and carefully selected cereals and legumes;

Soy, rice and legume flours; brewer's yeast or natural sourdough;

Sabina DOP extra virgin olive oil and 100% pure mineral water;

Cold fermentation of the bases;

Double cooking, as in the traditional Roman recipe;

Rapid cooling to preserve the organoleptic properties of the ingredients.

Each package includes one 19cm x 30cm (230g) pinsa.

Its production method also allows us to cook them in a home oven at a temperature of 230ºC for about 7 minutes, unlike common pizza which should not be cooked at a temperature below 350ºC.

Ingredients: soft wheat flour 00, rice flour, dried soft wheat flour, soy flour, powdered malt extract (barley), wheat gluten, deactivated dry yeast, water, baker's yeast, salt, extra virgin olive oil and potassium sorbate.