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Typical Italian Food with a Difference

Who doesn't know it, the Pinsa Romana? It is a delicious, wholesome dough dish that resembles a pizza. Pinsa was invented in ancient Rome and derives from the Latin pinsere (to crush, to squash), because the basic ingredients for the Pinsa are carefully mixed so that the dough becomes particularly airy.

Speaking of dough, this is precisely where the speciality of the dish lies. While pizza is often made of 100 per cent wheat flour and contains hardly any water, pinsa is made of a special mixture of grains. Classically, wheat, soy and rice flour as well as yeast are mixed into the dough - some recipes also use barley and millet. A little salt and fresh herbs provide the Mediterranean flavour. The three types of flour make the pinsa crispy on the outside and light and fluffy on the inside.

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