VII Book of the Aeneid

“Aeneas with his son and with his first leaders in the shadows of a large tree apart from the others to take food together I joined.

They were comfortable on the grass; and, as a notice to believe that it was the great Jupiter, they had little food; and those few great forms of focaccia and farrate instead they had tables and squares, and the earth itself and its furrows to the rural apples were fiscelle and nappi.

Otherwise, by chance, there was nothing to eat. “

Un Pò di Storia …

For more than 2000 years

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:

La sua rinascita …

The Evolution of Pizza

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.

The final result is a low-calorie, low-calorie and highly digestible product.

Due to the different hydration and levitation of the dough, the Pinsa in addition to having less carbohydrates and fats than pizza, has a dough that is unrivaled in the crunchiness of the crust and in the softness of the crumb, its taste recalls that of ancient bread.

It is able to satisfy the most demanding culinary desires, since it can be both salty and sweet, it lends itself to a myriad of condiments and variations, leaving immense space for the imagination of the Pinsaioli.

A true innovation in the field of catering capable of guaranteeing a superior product in terms of quality, flavor and above all digestibility.