From a recipe from Ancient Rome times, from the selection of quality raw materials, from the commitment and passion of today's people, this product and this company are born that we are happy to be able to promote in the italiani.it network.
Selected by: itTuscany

Pinsalab pinseria: The taste of excellence

Time, matter, people
First of all il tempo that passes: the natural leavening for over 72 hours; then The matter: the flours used, carefully selected, choosing only the high quality ones; in the end people: who with their daily commitment, with their passion, give their contribution to obtain a product of excellence: the grip.

The Pinsalab pinseria company by Macrì Raffaele was born from the artisan tradition of Macrì family, which has been operating in the restaurant business since 1998 with creativity while respecting tradition, but with particular attention to innovation, as demonstrated by the product on which the core business is based: grip.

The artisan workshop of the company, located at Polistena (RC), creates a product of excellence: fresh precooked bases for PINSA. Fresh product, stored in a protected atmosphere with a duration of up to 20 days. The company offers the tasting of its stuffed pinse in two of its premises in Livorno in order to deal directly with the end customer.

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But what is pinsa? The first thing to say about pinsa is that it is not a pizza; it is, in fact, a dough prepared with three flours and mother yeast, all highly digestible ingredients.
Its name derives from the Latin pinsere (to crush, stretch) and was born as a modern reinterpretation of a recipe that dates back to the times of Ancient Rome when the farmers, thanks to the grinding of cereals and the addition of salt and aromatic herbs, prepared these scones.
Given its characteristic oval shape, the pinsa is usually served not on a plate but on a rectangular wooden cutting board.

Being done with rice flours, wheat e soybean e mother yeast, pinsa is highly digestible. Its lightness is indeed its main feature, which makes it suitable for various types of condiments. This feature comes from the fact that it is done rise at least up to 72 hours, therefore "does not swell in the belly" as well as not giving that continuous feeling of "dryness and thirst", both side effects typical of pizza. Soy that gives fragrance and rice, a real revolution thanks to its water absorption quality and high digestibility, make it possible to obtain a practically perfect product.

Ultimately, pinsa is:
- Light, with crunchy edge and base and soft and fragrant interior;
- Low calorie, hypoglycemic and low fat content;
- Very digestible;
- No GMOs, no preservatives or additives;
- Low in salt;
- And, above all, tasty on the palate !!

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We have also started selling online, so also individual families they begin to consume a product at home that was initially intended only for professional use.
Today the pinsa di Pinsalab is consumed regularly in Holland, Corsica and in various Italian regions.