Cucina tipica Romana


PINSA a typical regional product for excellence, with the soft crumb, enclosed in a crispy, the flavor of bread that combines the ancient wisdom of the past with the modern dietetics. High digestibility date from wheat flour wheat (high protein), soy flour and rice flour, all strictly non OGM.
The term derives PIZZA therefore most likely to “grip” the past participle pinsum ( or pistum ) pinsere of the Latin verb, meaning to crush, grind, crush. The grip is therefore not resurrect the dormant desire of re-appropriating a ancient roman recipe, left for too many centuries into oblivious. With all due respect the most recent Pizza of Neapolitan friends.


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