Thanks to the large amount of water present in the dough, that is 80% of the weight of the flour.
Due to the long leavening and the perfect maturation of the dough
Fragrance and crisp
Thanks to the rice and soy flours, which make the base crunchy on the outside and soft on the inside
At least 48 hours, to make the base mature at the right point
Originally from central Italy, it was prepared by the peasant populations outside the city walls, who, thanks to the grinding of cereals (at the time millet, barley and spelled) and with the addition of salt and aromatic herbs, cooked these flatbreads or focaccias.
The term Pinsa derives precisely from the Latin Pinsare: stretch - crush, characteristics that distinguish it from Pizza.
Our Pinse are appreciated throughout the national and international territory, thanks to the raw materials we use and the type of processing to which we submit them.
VIa ugo la malfa, 21
Spoleto - 06049
P.Iva : 03704010549
Chief Executive Officer
Francesco Laudanna - 3926455222
Chief Financer Officer
Stefano Moretti - 3930448103
Chief Quality Officer
Simone Grechi - 3454649960