LA PINSA,
Similar to the widely known pizza, but with a different dough and preparation method, Pinsa Romana is an Italian specialty with a long and ancient tradition. The blend of flours, the long rising time, the use of natural yeast, and the 80% hydration of the dough make Pinsa bases fragrant, light, and highly digestible.
Our product is extremely versatile and can be used both as a base for toppings and as focaccia to serve at the table as an accompaniment to a meal.
: THE PREMIUM CHOICE
OF MADE IN ITALY
Our search for raw materials isn’t limited to products that are 100% Made in Italy, but rather to the very best of Made in Italy, with ingredients sourced primarily from our region, Sabina—such as 100% pure spring water and Italian Sabina DOP extra virgin olive oil.
Our pinsa would not exist without the highest-quality ingredients; the local region is our greatest ally in this process. We select suppliers who guarantee quality, traceability, and consistency with our standards.
FRESH LINE
Chilled sandwiches have a shelf life of up to 45 days and are ready in just a few minutes. They are ideal for businesses with high product turnover and access to walk-in coolers or refrigerated display cases.
AMBIENT LINE
Convenient and quick to prepare, they can be stored for up to 75 days at room temperature (max 25°C) or in the refrigerator. The perfect choice for those who don’t have a refrigerator or freezer and want to serve a quick meal.
FROZEN LINE
These frozen pinse have a shelf life of up to 18 months, retaining their flavor and quality.
Once thawed, they only require a few minutes of cooking.
Perfect for restaurants and businesses with freezer space.
JOINING FORCES WITH THE BIG NAMES,
FOR THE PERFECT DOUGH
Naturally Pinsa has partnered with some of the leading figures in contemporary baking, including Gabriele Bonci, who has been called “the Michelangelo of pizza.”
These partnerships are born out of a shared vision: respect for agriculture and raw ingredients, a love for the land and those who cultivate it, and a shared commitment to elevating the art of dough-making to ever-higher levels.
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