How do you season pinsa romana? This week on offer for you artisan base of pinsa romana ready in 5 minutes and lots of great toppings to try! Give your imagination room to run wild!
- Choose your basic Pinsa Romana or flour.....
- 2 pre-cooked pinsa romana bases 230gr
- 14 Bases of precooked pinsa romana Pinsiamo 230gr
- Flour for pinsa romana with sourdough Pinsiamo 1000gr
How to make pinsa romana? See our article here
2. Choose your basic seasonings....
- Gilda tomato puree 680gr
- Buffalo mozzarella
- White scamorza cheese 220gr
- Smoked scamorza cheese 220gr
- Olive oil dressing with chili Olivar 250ml
- Olive oil dressing with basil Olivar 250ml
Your protein component ....
- Cantabrian anchovy fillets in Calvisius Caviar olive oil
- Cantabrian anchovy fillets in evo oil
- Tuna fillets in olive oil Ittica di Lucia 200gr
- Albacore fillets in olive oil 90gr
- Lucia's Ittica anchovy pate 130gr
- Lucia's Ittica Tuna Pate 130gr
- Tuna fillets au naturel Ittica di Lucia 200gr
- Tuna pate with chilli peppers Ittica di Lucia 130gr
- The mouth-watering additions...
- Eggplant fillets Le Nostrane 200gr
- Grilled Eggplant Le Nostrane 200gr
- Cherry tomatoes i Ciliegini semidry Le Nostrane 200gr
- Italian dried tomatoes in glass Le Nostrane 290gr
- Colatura di Alici in bottles Ittica di Lucia
- Black truffle creamy Artigiani del Tartufo 90gr
- Black truffle vegan mayonnaise Artigiani del Tartufo 90gr
- Sliced black summer truffle Artigiani del Tartufo 85gr
- Pate'Onion Paglina of Castrofilippo 220gr
We have a yummy suggestion for you, post your recipes (or if you reproduce our recipes!) in the comments.
Pinsa Romana with onion and tuna pate--the Apetitus ingredients:
- 2 pre-cooked pinsa romana bases 230gr
- Paglina Onion Pate of Castrofilippo 220gr
- Tuna fillets in olive oil Ittica di Lucia 200gr
Click here to watch the video recipe:
