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Pinsa is a salty focaccia of Roman origins; the name derives from the Latin “pinsere” (to  stretch) and descends from a recipe of ancient Rome.


How pinsa romana is done


This focaccia is very common in Roman trattorias where it is often served with cold cuts and cheeses. The dough of the pinsa is composed by a mix of wheat, soy and rice flours and it has to grow for a long time; its particular composition and the presence of just a little of yeast make the pinsa a highly digestible food.

The shape is oval or rectangular, with crisp edges and soft pastry inside.

Pinsa is then baked in the oven and seasoned according to tastes, with vegetables, salami, mozzarella and cheeses, for example. Do not worry if the ingredients you choose are a bit too heavy, the lightness of the dough will allow you to exaggerate a bit even if you have a tender tummy!


One last thing, perhaps the most important, to keep in mind especially if you are on holiday in Rome: never confuse pinsa with pizza!