Pinsa
Pinsa Romana, a type of pizza with a unique dough and airy texture.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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AMALO - Pinsa & Gelato
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Pinsa Romana is inspired by 'pinsere,' a type of flatbread enjoyed in ancient Rome. It has been reinterpreted and refined with modern techniques to create a lighter, more digestible product.
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Pinsa represents a modern approach to Italian culinary tradition, emphasizing quality ingredients and digestibility. It has gained popularity as a lighter alternative to traditional pizza.
Social Dining
Pinsa is often enjoyed in a social setting, shared among friends and family, similar to pizza. Its rectangular shape makes it easy to divide and sample different toppings.
Artisanal Approach
The making of Pinsa Romana emphasizes artisan techniques and high-quality ingredients. Many pizzerias take pride in sourcing local and seasonal produce.
Digestibility and Health
Pinsa is often marketed as a healthier and more digestible option compared to regular pizza, due to the high hydration dough and the blend of different flours.
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Pinsa offers a delightful combination of savory and fresh flavors, depending on the toppings. The crust itself has a subtly tangy and nutty taste.
The base flavor is defined by the blend of wheat, soy, and rice flour. Toppings can range from traditional Italian ingredients like San Marzano tomatoes, mozzarella (fior di latte, burrata), prosciutto, and basil, to more creative combinations like truffle cream, artichokes, and various cheeses. The lightness of the dough allows the toppings to shine.
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Hydration is Key
The high hydration (75-80%) of the dough is crucial for achieving the airy and light texture. It requires careful handling and a longer fermentation process.
Flour Blend Matters
The blend of wheat, soy, and rice flour contributes to the unique flavor and texture of the Pinsa. Each flour plays a specific role in the dough's structure and digestibility.
Slow Fermentation
A long, slow fermentation (up to 72 hours) allows the dough to develop flavor and become more digestible. Cold fermentation is often preferred.
Baking Technique
Pinsa is typically baked at a high temperature (around 300-350°C or 572-662°F) on a stone or in a professional pizza oven. This ensures a crispy crust and a soft interior.
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