Authentic italian flavors, shared with love
At PINZ, every meal feels like gathering at a true Italian family table. Alongside our signature Pinsa Romana, we serve fresh antipasti, handmade pasta, and creamy gelato — dishes meant to be shared, savored, and enjoyed together. With every bite, you’ll taste not just authentic flavors, but the warmth of Italian hospitality.
Pinsa Romana
Our specialty and the star of the menu — Pinsa Romana. Lighter and crispier than traditional pizza, with a unique blend of flours and a slow-rising dough, it delivers authentic Roman flavor in every slice.
Pasta
Fresh, comforting, and prepared with care. Our pasta dishes celebrate timeless Italian recipes — simple, honest ingredients coming together in perfect harmony.
Antipasti
The perfect beginning to your meal. From fresh vegetables to cured meats and cheeses, our antipasti are meant to be shared and enjoyed the way Italians do — together.
Gelato
Rich, creamy, and made with love. Our gelato is a taste of true Italian craftsmanship, refreshing and indulgent in every scoop.
Pinsa
Romana
Pinsa Romana is a traditional, oval-shaped flatbread that traces its roots back to ancient Rome, yet has been rediscovered and refined in recent decades through modern artisanal techniques and nutritional science. The term “Pinsa” comes from the Latin word “pinsere,” meaning to stretch or press, which reflects the hand-stretched nature of this unique dough.
Unlike classic pizza, Pinsa Romana is characterized by its lightness, crispiness, and digestibility—a result of both its unique flour blend and its meticulous fermentation process. The dough is typically made with a carefully balanced mix of wheat flour, rice flour, and soy flour, sometimes enriched with dried sourdough (lievito madre secco) or natural yeast. This blend offers a high level of hydration—often above 80%—and results in a product that is crispy on the outside, yet soft and airy on the inside.
What makes Pinsa truly special is the long fermentation time, ranging from 24 to 72 hours. This slow maturation allows the dough to develop deep flavor while breaking down gluten and complex carbohydrates, making it easier to digest and lighter on the stomach than conventional pizza dough.
The baking method is equally important: Pinsa is typically pre-baked at a high temperature to develop its signature crust and then topped and finished either in a wood-fired oven, electric deck oven, or even a convection oven. The result is a golden, blistered exterior with a delicate crumb structure inside.
From a sensory perspective, Pinsa offers a crispy, slightly smoky crust with a fragrant, almost nutty aroma due to the rice and soy flours. Its structure supports a wide range of toppings—both traditional and contemporary—making it a versatile base for creativity in modern gastronomy.
In today’s culinary world, Pinsa Romana has emerged as a premium alternative to pizza, appreciated not only for its superior texture and digestibility but also for its link to Italian heritage and artisanal craftsmanship. It is a symbol of how ancient traditions, when reinterpreted with modern precision, can become relevant and even revolutionary in contemporary cuisine.
