Let’s start from the beginning and let’s transport ourselves to the ancient Lazio countryside, outside the walls of the city, when the Roman countryside was inhabited by peasants and shepherds, who tried to win the benevolence of the gods and above all of the priests, with simple offers . Humble, poor people, they had nothing to offer but a mixture of flour of various poor cereals, such as millet, barley, oats and only after that spelled, mixed with water, aromatic herbs and salt, cooked on flat stones placed over the coals.

Oval and elongated in shape (the term Pinsa derives from the Latin ‘Pinsere’ which means to stretch or stretch) this kind of focaccia was also used as a base on which to place various dishes or at least this is the use testified in the VII book of the Aeneid ( 1st century BC) by Virgil, where we find the first probable allusions to this type of food that Aeneas, with his son and his commanders, ate as soon as he arrived in Lazio, welcomed by the Latin King and his daughter Lavinia:

Today the Pinsa is reborn, it is a modern product designed and adapted to our times and our needs and habits.

The exclusive and distinctive characteristics of the Pinsa derive both from the raw materials used and from the production process adopted to make it, thanks to aenta and natural levitation which lasts 72 hours , using highly selected flours (very high quality soft wheat flour, soy flour, rice flour) and a small dose of extra virgin olive oil” L’dough is low in fat , moreover thehigh “water” content about 75% significantly reduces calories.