This kind of pizza is the result of farmers who couldn’t even waste a gram of the flour they had obteined with hard work.

The more processed product was destined to markets, the raw part thst wasn’t sold was used at home or by bakers to test the ovens temperature to bake bread.

Bakers used to test the ovens themperature with a small bread dough layd by hand, that was eaten shortly after ,hot and cruncy.This is how the first PINSA was born (from latin ‘’pinsère’’ meaning crushed)

The history of this amazing product is also witnessed in the book of Virgil’s Aeneid where the arrival of Aeneas is narrated in Lazio who came hungry and exhausted from the long journey welcomed by the Latin king and his daughter Lavinia.

To welcome and refresh the travellers, they were offered local products accompanied by large, not round but elongated focaccias.

Virgil tells about it like a poor meal, with raw flour, not processed but with unique flavor.

The Pinsa today from a simple baker’s pizza has become the product that encloses the tradition and history of the culinary contaminations that Rome had while enlarging its empire.

The Pinsa we know today is therefore the result of history. Not having a specific recipe, because as mentioned before, it was a flattened and stretched piece of dough, any type of flour that was available was used.

From dough made with raw flour, La Pinsa lent itself to changing its recipe, adding new cereals that were imported into Rome.

Today the pinsa has a specific recipe and manufacturing process, which characterize the lightness, taste and crunchiness of this product, unknown to many until a few years ago but which today has become an absolute protagonist of Italian cuisine.