Pinsa
Pinsa Romana, a type of pizza with a unique dough and airy texture.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Premium Feature
AMALO - Pinsa & Gelato
Premium Feature
Pinsa Romana is inspired by 'pinsere,' a type of flatbread enjoyed in ancient Rome. It has been reinterpreted and refined with modern techniques to create a lighter, more digestible product.
Premium Feature
Pinsa represents a modern approach to Italian culinary tradition, emphasizing quality ingredients and digestibility. It has gained popularity as a lighter alternative to traditional pizza.
Social Dining
Pinsa is often enjoyed in a social setting, shared among friends and family, similar to pizza. Its rectangular shape makes it easy to divide and sample different toppings.
Artisanal Approach
The making of Pinsa Romana emphasizes artisan techniques and high-quality ingredients. Many pizzerias take pride in sourcing local and seasonal produce.
Digestibility and Health
Pinsa is often marketed as a healthier and more digestible option compared to regular pizza, due to the high hydration dough and the blend of different flours.
Premium Feature
Pinsa offers a delightful combination of savory and fresh flavors, depending on the toppings. The crust itself has a subtly tangy and nutty taste.
The base flavor is defined by the blend of wheat, soy, and rice flour. Toppings can range from traditional Italian ingredients like San Marzano tomatoes, mozzarella (fior di latte, burrata), prosciutto, and basil, to more creative combinations like truffle cream, artichokes, and various cheeses. The lightness of the dough allows the toppings to shine.
Premium Feature
Hydration is Key
The high hydration (75-80%) of the dough is crucial for achieving the airy and light texture. It requires careful handling and a longer fermentation process.
Flour Blend Matters
The blend of wheat, soy, and rice flour contributes to the unique flavor and texture of the Pinsa. Each flour plays a specific role in the dough's structure and digestibility.
Slow Fermentation
A long, slow fermentation (up to 72 hours) allows the dough to develop flavor and become more digestible. Cold fermentation is often preferred.
Baking Technique
Pinsa is typically baked at a high temperature (around 300-350°C or 572-662°F) on a stone or in a professional pizza oven. This ensures a crispy crust and a soft interior.
Premium Feature
Explore additional Pizza dishes and restaurants
Explore PizzaDiscover top dining spots and culinary experiences in Lugano.
Explore LuganoLearn more about the food culture, restaurant scene, and culinary heritage of Switzerland.
Explore Switzerland