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What is Roman Pinsa?

A ROMAN TRADITION

La Pinsa is the result of over 100 years of Roman baking traditions and creativity.  The word Pinsa comes from Latin “pinsere” meaning “stretching by hand”.  This incredible product dates back to the Roman Empire, where it was considered so delicious that the ancient priests would offer it to the gods. In his masterpiece, Aeneid, the poet Virgil wrote that peasants in the Roman countryside would knead grains, salt and herbs to make a “low and oval cake” cooked on hot coals. This easily digestible cake was one of the first foods that the Trojan Hero Aeneas bit into when he set foot on the Lazio coast.  

 

 

NATURALLY DIGESTIBLE

Pinsa is incredibly digestible! This particular dough is made from the combination of Non-GMO rice, soy and wheat flours, making it a game-changer in the pizza industry for its outstanding taste, all natural properties and health benefits.

Several factors make it so light and digestible: the 72 hour process of cold fermentation which breaks down starches, the 80-90% hydration and the simplicity of its all natural ingredients. During its long proofing period, complex sugars and proteins break down into simple sugars and amino acids, resulting in a delicious, incredibly easy and naturally digestible product.

 

 

A HEALTHY OPTION

The unique mixture of flours, high levels of hydration and slow, cold fermentation process makes Pinsa a more wholesome, digestible, low calorie, low carb and low fat product compared to the classic pizza. Pinsa is a fantastic new food product sought after by pizza lovers and health-conscious consumers alike.

Pinsa is made with all natural, Non-GMO ingredients, the highest quality extra virgin olive oil and it contains no added shortenings, additives, or preservatives.

 

Pinsa vs. Pizza Health Benefits

48% LESS SUGAR

85% LESS FATS

100% LESS CHOLESTEROL

33% LESS CARBS

 

 

NUTRITIOUS AND FLAVORFUL

The combination of Non-GMO rice, soy and wheat flours is what make Pinsa crispy on the outside and incredibly soft and airy on the inside. In particular, the rice flour allows the dough to have significantly fewer calories and fats than your typical pizza dough. 

Rice flour is a revolutionary component in pizza due to its ability to absorb water, aiding in its overall digestibility. Because of this, Pinsa also uses less wheat flour, resulting in fewer carbohydrates, calories and gluten. Soy flour naturally contains vitamins A, B, and C as well as the minerals calcium, phosphorus, iron, potassium, and magnesium. It is also gluten-free and helps reduce cholesterol in the blood.