The Pinsa Romana

The Pinsa Romana

Pinsa Romana dates back to Ancient Rome. Originally, it was made with millet, barley and spelt, with the addition of salt and dried herbs. The dough was then stretched, pinched by hand and cooked like a flatbread.

Pizz’Aria’s dough is made with 3 different wheat flours and rises for 48 hours in large barrels. We recognize it thanks to its oval shape made by hand by our Pinsaioli, its exceptional crispiness, its good flavour of wood fired dough and its very good digestibility.

The Schiacciata

The Schiacciata

Our Schiacciata can be eaten like garnished sandwiches. Incredibly addictive.

After baking, our 3 wheat flours base is cut in half to reveal its thin and airy bread. We then add ingredients in it to create a high quality sandwich, and we close it to present the Pizz’Aria Schiacciata.

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