What Is Pinsa Romana?

Pinsa was invented during the Ancient Roman Empire, today’s version is reworked with new ingredients and modern techniques. The word Pinsa comes from the Latin word “Pinsere” which means to stretch, to spread.

The original recipe comes from an ancient recipe made among the rural populations living just outside the walls of Rome, who used to cook a kind of “focacce” bread, grinding cereals (millet, barley and spelt) and adding salt and herbs for taste.

The main Pinsa Romana’s features are:

• The Oval Shape

• The Friability (Crunchy outside and soft inside)

• The Digestibility (get by several leavening-maturation techniques)

• The one and only original blend of flour: wheat flour, rice flour, soy flour, and dried mother yeast.

• The Fragrance (due to the maturation process and mother yeast usage)

The intuition and invention of Pinsa comes from the experience and the great passion for bread-making processes of the specialized pizza chef Corrado Di Marco, who created a new and innovative product that brought a revolution inside the world of Pizza.

All the stages in the making of Pinsa Romana must be strictly followed demonstrating that producing Pinsa is a real science.

The rise in popularity of Pinsa started just over 10 years ago (2017), nowadays there are more than 5000 Pinserie all over the world.

We are proud to announce Venga Cucina is one of two certified pinsarias in all of North America by The Original Pinsa Romana association.