Pinsa Romana
Eating Pinsa Romana in Ludwigsburg
Why Pinsa is not Pizza.
The delicious pinsa, which has its origins in ancient Rome, is not only a delicious alternative to pizza, but rather its proud ancestor. Their name comes from the Latin word “pinsère”, which means “to crush” or “to stretch”. In ancient times, pinsa was served as bread and accompanied delicious sauces and delicious main courses.
As already mentioned, the ancestors of Pinsa, like the flatbreads called “picea”, developed as early as Roman antiquity. These flatbreads were topped with various ingredients and eaten, similar to today’s pizza.
Over the centuries, pinsa has been developed and refined, and today it is celebrated as a true culinary discovery. Their crispy crust, combined with a soft and airy consistency inside, makes them a taste experience that you don’t want to miss.
The Pinsa Romana has a long history but its modern rebirth only began in the last few decades. However, the modern form of Pinsa as we know it today only emerged in the 2000s. It was during this time that some bakers in Rome began to delve more deeply into ancient Roman recipes and baking techniques and to revive the traditional pinsa.
The modern Pinsa Romana is characterized by its special dough mixture. Their unique dough, which consists of a carefully composed mixture of wheat, soy and rice flour, was lovingly prepared by hand back then. This dough mixture and the associated longer dough rest and fermentation were developed in recent years to provide a lighter,
to create a crispier and more digestible alternative to classic pizza. Today, of course, there are also gluten-free versions, which you can also find in the
“La Pinseria” can be obtained upon request.
Therefore, the Pinsa as we know it today is considered an independent culinary creation that has only recently found its way back into the world of Italian cuisine. By the way, the first Pinsa was served to a guest in our restaurant in Ludwigsburg.
Pinsa will continue to delight people with its unique taste and tradition in the future. The Pinsa Romana is popular today not only in its original form with classic toppings such as tomatoes, mozzarella and basil, but also in innovative variations with a variety of delicious and creative ingredients.
The pinsa is baked in a special oven that cooks it quickly and evenly at a high temperature. This keeps the dough crispy while the toppings are perfectly mixed and develop their flavors.
Overall, Pinsa is a delicious alternative to traditional pizza and offers a taste journey into the traditions of Italy that will delight both pizza lovers and newcomers.
We are proud to preserve the Pinsa tradition and take our guests on a culinary journey through history. Experience the authenticity and taste of ancient Rome in every bite and be amazed by the versatility and sophistication of Pinsa. Welcome to us, where past and present merge into an unforgettable culinary experience!
La Pinseria, the Pinsa restaurant with tradition in Ludwigsburg.
Pinsa & more
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