Over 60 years dedicated to the art of baking in Tuscany.
Artisan excellence and passion
in an industrial bakery,
with attention to the search
of the best raw materials and the care
with which every process is carried out
every stage of production.
From bread to bread derivatives
all the way to the pinsa.
The ancestor of pizza, the name pinsa derives from the Latin pinsere: ‘to crush, grind, pound’.
In Ancient Rome, it was prepared by grinding cereals, millet, barley, oats and spelt, to which water, salt and sometimes herbs were added.
Our Pinsa base is handmade by the skilled hands of expert pins-makers.
It is fragrant, crispy outside and soft inside:
It is crispy thanks to the use of a high-hydration flour mix (over 80 %):
Type ‘0’ soft wheat flour
Soya flour which helps the dough to stick together, giving it a crumbly texture
Rice flour which retains water during cooking and gives lightness
The dough is light and digestible because it undergoes a slow leavening process. It is leavened for 72 hours on trays in a refrigerated cell, then small balls of varying weights are formed by hand and leavened for a further 3 hours on trays.
Once leavening is complete, the latter are then rolled out and formed by hand and baked for about 3′ at 400°.
The result is a partially baked product with a crispy crust and soft interior.
Our pinsa is enjoyed with the eyes and the palate a pinch of imagination in the garnishing and every consumer can make their own pinsata!
Just bake it in the oven at 210°C for about 7 minutes
