Eataliano’s Pinsa is made by the
Pizza World Campion Max Moresi
Roman Pinsa is similar to traditional Pizza. The original recipe comes from the Ancient Roman Empire when the rural populations living just outside the walls of the city used to cook a kind of “focaccia” made of cereals. The word “Pinsa” comes from the Latin word “Pinsere” which means to stretch.
The main Roman Pinsa’s features are the oval shape, a unique original blend of flours (wheat, rice and soy flour) which makes it digestible, fragrant, crispy on the outside and soft inside.
Max Moresi has created a unique recipe using high quality stone-ground flour, according to the traditional recipe, while ensuring it to be suitable when served all over the world.
A CAREFUL SELECTION OF WHEAT
Unique and original dressings and ingredients make our pinsa exceptional.
Our wheat is carefully selected by a team of experienced professionals who have been working for three generations and driving innovation in the steps of tradition.
Experience, tradition and improvement make our flour unique.
HIGHLY DIGESTIBLE
A long leavening (from 48 to 72 hours) and an original mixture of wheat, soy flour, rice flour and whole wheat flour, combining ancient techniques, modern technology and high-quality ingredients, our highly digestible pinsa with a crispy crust and a soft dough has a great traditional flavor.
