Pinza (from latin “Pinsere” – roll out, grind) was born long before the first pizza. It is an ancient meal very popular in Roman Empire. Roman peasants used special pastry made of grinded grain, salt and aromatic herbs and spices and baked it on hot coals. The result was a kind of crunchy tortilla, which was called Pinza (modern name PINSA ROMANA). Initially, the mixture consisted of barley, oats and millet. Later have added wild wheat, which eventually evolved into a classical wheat flour.
Pinza was offered to priests and monks: on the delicate crunchy pastry laid out all products on peasant`s disposal: vegetables, fruits, meat, and gets a great God pleasing light lunch. References about Pinza we can find in different historical testimonies of the epoch: for example, Virgilio mentions an oval soft cake, which gives the army forces and does not cause drowsiness to the soldiers.
For the preparation of modern Pinza we use a special flour mixture of the three cereals: wheat, soybeans and rice.
Also, the composition of pastry includes a unique 5-years old yeast, specially imported from Italy. It is due to this yeast that during maintaining the dough and baking it – create unusually large bubbles , so Pinza becomes lush and remain light.
Pinza is definitely different from the traditional Italian pizza, and it differs not only by the ingredients, but also has the special technique of cooking. In contrast to the usual pizza of rapid manufacturing (in certain sense a kind of fast food) – Pinza’s dough is maintained for 32-72 hours that provides the necessary aging and provides a surprisingly tasty product.
Another Pinza’s feature is the use of more water when mixing the dough, making the dough extremely light and Pinza much less caloric than with traditional pizza.
Pinza has an extremely convalescent effect on the stomach and the whole body, it’s easy to digest and does not cause sense of heaviness. And such an air-dough is really perfect for all kinds of experiments with fillings: traditional ones and new special Italian fillings. So, Valentino Bontempi will go on to surprise dear guests.