“Pinsa” which means “Pressed” in Latin was made in Ancient Rome using Spelt, Millet, Barley and Oats, they mix it with sea salt, herbs and olive oil with a little sourdough, stretched it in a traditional oval shape and baked it in a stone oven. A staple food in the street of Rome. Pinsa was topped with whatever was available. Cheese, herbs, spices and fresh vegetables and after baking cured meats or salted fish were added. Pinsa doesn’t taste like Pizza- it’s Better.

Pinsa dough is made from a combination of Soy, rice and wheat flour, which makes Pinsa Romana a much healthier alternative to traditional pizza. Pinsa Romana is: Lower calories , lower carb and lower fat than traditional pizza. NO ADDITIVES OR PRESERVATIVES Pinsa is a perfect alternative for those looking to eat natural and healthy food.

Our Chef Patron and Master baker Enzo Minopoli a “dough master” with over 20 years experience developing quality pizza recipes in Italy, the UK and USA. He has developed our own traditional Pinsa flour blend and created all of our extraordinary and unique pizza topping recipes!