Today we’ll tell you everything there is to know about Pinsa Romana.
When a tourist asks us what Pinsa Romana is.
The difference between pizza and Pinsa.
The most important characteristics of Pinsa Romana.
Why Pinsa Romana is so good.
We’ll sit down at the table and try to explain in a few words what are the secrets of an authentic Pinsa Romana.
WHAT YOU SHOULD KNOW ABOUT PINSA ROMANA
First of all we need to explain how Pinsa Romana was born. Then we will see why it has been so successful in the following years.
The preparation of the Pinsa Romana dough was already born in ancient Rome, perhaps even before the pizza.
Over time it has been perfected and revisited until it reaches that precious balance between goodness and digestibility.
In the beginning, someone called it simply focaccia, but the characteristics of Pinsa Romana are not only those that we see and taste, but also those that are hidden behind the long preparation of the dough.
WHY IS IT CALLED PINSA
Perhaps not everyone knows that the word Pinsa originates from the verb PINSERE, which in Latin means to stretch.
It is precisely for this reason that the first characteristic that can be noticed is its elongated shape which does not resemble the classic Neapolitan pizza.
However, remember that being oval is not enough. The Pinsa Romana has many other characteristics that should not be underestimated.
THE FLOUR FOR THE ROMAN PINSA
While flour is no secret for classic pizzas when preparing the dough for Pinsa Romana you need a perfect blend of flours which will be the foundation for an impeccable result.
When the flour mix is correct, the Pinsa has an excellent chance of rising according to the original recipe.
The high digestibility of Pinsa Romana is an irreplaceable characteristic.
You can make it oval, crunchy, or impeccably stuffed… But if it’s not digestible, it’s not the real Pinsa Romana.
Especially in the era of healthy nutrition that doesn’t want to give up on taste, Pinsa Romana is becoming more and more popular all over the world.
To ensure that Pinsa Romana reaches the right degree of digestibility, the use of the correct flours and long and careful leavening are essential.
When a pinsaiolo is a true expert, he can control each phase of the leavening of the dough and monitor the temperature, humidity and appropriate growth times.
Pinsa Romana does not rise just like all the others, it grows. It grows until it matures all its original characteristics.
It grows slowly and progressively until it becomes the one we all love for its flavour, crunchiness and digestibility.
If the dough is not hydrated enough, the Pinsa will not grow properly and will not offer an optimal result.
A PERFECT PINSA IN MALTA
At Sotto Pinsa Romana in Malta, we want to serve a perfect Pinsa, so leavening has always been our focus.
Perhaps making it rise for less time would be much easier for us to prepare many, but we don’t want to change anything about our fantastic dough for Pinsa Romana.
CHARACTERISTICS OF THE REAL PINSA ROMANA
We have seen that it has an elongated, oval shape. But we told you that is not the only thing that differentiates it from other traditional pizza bases.
We have said that it rises slowly and for many hours. This long wait makes it even more desirable, doesn’t it?
…But why is Pinsa Romana so loved all over the world?
We who make Pinsa Romana in Malta and who were the first to make it known here on the island, know that it is loved for its crunchy texture, digestibility and especially because we use excellent raw materials to serve it.
EXCELLENT DOUGH AND UNSURPASSED FILLING
Pinsa Romana is crunchy and tasty. Its texture also makes it very suitable as a replacement for bread. We serve the plain Pinsa to taste excellent Italian cured meats and to accompany side dishes and fine sauces.
Pinsa Romana is already good as it is, without being seasoned.
If you then add Parma ham, buffalo mozzarella, burrata, truffles, cherry tomatoes, artichokes, vegetables and many other tasty things on top… It becomes magic for the palate.
Another thing people like about Pinsa Romana is that it doesn’t bend.
That’s right… It’s hard to explain it to someone who has never held a piece of Pinsa in their hand, but it’s the truth.
The Pinsa does not retain the wetter condiment, but supports it with its flavour and remains compact and crunchy underneath as before.
IT’S ALL TO BE TASTED
Biting into the Pinsa Romana means going through each layer, from the surface to the bottom of the base, and savouring the different textures as the flavours blend perfectly.
It seems almost absurd, but even we who work Pinsa all day long, when we talk about it we want to taste it immediately!!
THE PINSA IS IRRESISTIBLE
We should say that the first feature of Pinsa Romana is irresistibility!
It is practically impossible not to be tempted by a piece of Pinsa Romana.
Oh yeah, cooking it just once isn’t enough for us!
We put it in the oven twice because it has to become the real Pinsa queen that everyone expects.
The first cook makes it digestible and completes its leavening, the second batch gives the Pinsa the golden and crunchy appearance that we all know and binds the ingredients of the dough to those of the sauce.
In short, Pinsa Romana is twice as good!
But remember that we put it in the oven only after it has finished rising and is ripe to bear fruit!
Only those who correctly and scrupulously follow all the kneading and leavening protocols of the authentic Pinsa Romana can use the 100% original Pinsa Romana certificate!
And obviously, we have that certificate and we are the only ones in Malta to have it. This is because ours is the one and only certified Pinsa Romana in Malta!
Is that okay?
No, that’s not enough for us as an explanation of the Pinsa Romana. All there is to know about Pinsa is that it is unique and inimitable.
THE ROMAN PINSA SERVED ON A WOODEN CHOPPING BOARD
Why don’t we serve Pinsa in the traditional plate?
First of all for its oval shape, then because it retains the temperature for longer and is better for consuming it.
Finally, the wooden chopping board gives it that somewhat snobbish and genuine air that has always belonged to it.
The Pinsa Romana of Sotto in Malta is served on oval wooden cutting boards and can be eaten directly as it is because it does not disperse the juices of the filling and remains perfectly crumbly and crunchy.
We make so many Pinse Romane in Malta
Every day in our pinserie on the island we serve Pinse of all kinds. Plain, Red, simple or elaborate. With raw or cooked sauce, and also with Nutella. Pinsa is a wild card in the kitchen because it goes perfectly with everything.
WHAT YOU SHOULD KNOW ABOUT THE PINSA ROMANA IN MALTA
There is one thing you need to know about Pinsa Romana in Malta: You can make it yourself at home by purchasing the specially blended flour in one of our Pinserias.
Preparing the Pinsa Romana dough at home is fun and can give you a lot of satisfaction. Only with experience, it will become as good as ours, but we are here to give you the best advice on how to prepare a perfect Pinsa Romana at home!
In the meantime, we are waiting for you to taste the Pinsa Romana in our pinserie.
Taste, hospitality and fun are the characteristics that have always distinguished us in the world of catering in Malta.
Make Pinsa, not diet!