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Pinsa Romana is a style of pizza that originated in ancient Rome and is also known as Roman Pinsa. The name "pinsa" comes from the Latin word pinsere, which means "to stretch" or "to press". The original recipe was created by rural Romans who lived outside the walls of Rome and used to cook a type of focaccia bread made from ground cereals, salt, and herbs. The dough was then hand-pressed, which helped preserve gases created during fermentation and contributed to the pinsa's signature light and airy texture.
Pinsa Romana is similar to traditional pizza in terms of consumption and use, but differs in its making techniques. Here are some other features of Pinsa Romana: • Oval shape: Pinsa Romana is commonly served in an oval shape. • Crunchy outside and soft inside: Pinsa Romana has a crisp, crunchy bite around the edges and a soft and fluffy center. • Digestible: Pinsa Romana undergoes several leavening and maturation techniques to make it more digestible. • Low-calorie and low-gluten: Pinsa Romana is high in flavor but low in calories and gluten.
