Pinsa Romana appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Pinsa romana · Rome
An oval long-fermented flatbread of wheat, rice and soy flours, baked thin and crisp underneath with a soft fluffy crumb. The newer Roman pizza format.
Pinsa romana was developed in the 2000s by Roman pizzaiolo Corrado Di Marco, who patented a flour blend of wheat, rice and soy plus a 72-hour cold fermentation. The dough is hand-shaped into an oval, not a circle, and is now distinct enough from pizza tonda to be its own category. Romans took to it for the lighter crumb and longer-keeping crust; pizzerie all over the city now serve it.
Where to eat in Rome:
- 180g Pizzeria Romana
- Pizzeria Da Remo