Lunch & All Day Snacks

Starters

First courses

Soups

Margherita

Pizza with tomato, mozzarella, and basil.

Kids

Our pinsa

THE HISTORY
What we might more aptly call 'modern Pinsa Romana' is a reinterpretation of an ancient recipe that dates back to the days of Ancient Rome, reworked using today's ingredients and processing techniques.

The recipe as its original idea takes shape from an ancient product that came from the peasant populations outside the walls, who, by grinding cereals (millet, barley and spelt) and adding salt and aromatic herbs, cooked these flatbreads or focaccias.

The term Pinsa derives precisely from the Latin Pinsere: to stretch-crush. This classic recipe has undergone several reinterpretations over the centuries, right up to the present day.

The main characteristics of Pinsa Romana are:
The oval shape
The Friability (crispy on the edges and soft on the inside)
Digestibility (thanks to different leavening techniques)
The unique and original mix of flours used: wheat flour, rice flour, soya flour and sourdough
The Fragrance (due to the hours of ripening and the use of sourdough).

Margherita

Classic pizza with tomato, mozzarella, and basil.

Poké and salads

Cold Dishes

Desserts

Vegano

Sides