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PINA, A BIT OF HISTORY!
The term Pinsa derives from the Latin Pinsere (to stretch-crush): the origins of pinsa are in fact rooted in ancient Rome. What can now be defined as "modern Pinsa Romana" is a reinterpretation of the ancient recipe that originated among the peasant populations outside the walls of the imperial capital, who prepared these flat breads or focaccias by grinding different cereals (millet, barley and spelt) with the addition of salt and aromatic herbs and cooking them on stone over hot coals.
In the seventh book of Virgil's Aeneid (1st century BC) we find some of the earliest references to this type of food, which Aeneas, together with his son and his commanders, ate as soon as he arrived in the rural areas of the Latium countryside, welcomed by King Latino and his daughter Lavinia.
Over the centuries, this classic recipe has undergone a number of reinterpretations, until it was reworked in our day thanks to modern ingredients and processing techniques.
LA PINSA OGGI
The "comeback" of the pinsa and the exploit of the product, especially in the last 10 years, is due above all to the experience and activity of the pizzaiolo Corrado Di Marco, who in 2001 redefined the recipe and relaunched the product above all on a national scale (and not only). Today there are more than 5,000 pinseries around the world and a growing interest in the product.