Pinsa Romana and Teglia Romana are ingredients rich in innovation, yet rooted in Roman tradition. Made with a revolutionary blend of four GMO-free flours that includes wheat, soy, rice, and sourdough, these artisanally crafted products are changing the culinary landscape for chefs, restaurant owners, and food-lovers from Italy to America.
Unlike dense pizza crust, cloud-like Pinsa Romana and Teglia Romana are more than a base for toppings. Their decadent and complex flavors make these crusts an integral component to any culinary creation, and are, themselves, the foundations for building a franchise around.
Indigenous to Rome, pinsa derives from the Latin word “pinsere” which means, “to press.” The recipe dates as far back as the Golden Age of the Roman empire, where it’s described in Virgil’s Aeneid as a “low and oval cake” cooked over hot coals and with the benefit of easy digestibility.
In 2001, legendary culinary expert Corrado Di Marco spent over a decade refining this ancient recipe, and reintroduced a truly revolutionary ingredient to the culinary world.
To learn more about our flour blends, crusts, or menu strategy, contact Pinsa Romana America.