The history of Pinsa Romaine

The teachings of a baker grandfather to his descendants as well as the passion, for bread-making and natural sourdough enabled Pinsa Romaine to see the light of day in 2001. This enthusiasm, passed down from generation to generation, piqued the curiosity of a grandson, who with a little study and research managed to recreate, scientifically and precisely, what his grandfather used to make.

The right balance of natural leavening and breadmaking.

A just balance in the blend used gives us that feeling of being real craftsmen. We work with ingredients such as strong wheat flour, soy flour that ensures crumbliness and color, and by replacing lard fat with rice flour we find an uncommon crispness. High hydration makes Pinsa very light and easily digestible. The lightly dried sourdough allows the pasta to mature, leaving it with a unique fragrance that recalls the aromas and flavors of ancient breads. With its shape, Pinsa is reminiscent of the breads of yesteryear baked to test the *fours by grandmothers, who stretched the dough instead of rounding it, which is why it is oval and not round.