When we think of the evolution of pizza, it’s easy to think of the modern-day Pizza. In truth, we’re just another generation to join the pizza-loving trend! But did you know that pizza innovators existed over six hundred years ago? Yup! They really did.
In the days of Ancient Rome, there originated a recipe called “Pinsa” so progressive that it is still highly demanded today. This delicacy was so revered for its incredible flavor, mesmerizing fragrance, and crisp texture. It was deemed so good by the Romans that even the ancient priests would even offer it to the ancient gods
And so the legend of the Pinsa Romana was born and till this day it still graces our dinner tables.
What is Pinsa Romana?
Pinsa Romana or Pinsa is an ancient, healthier, and more digestible version of the classic Neapolitan pizza.
The name Pinsa comes from the Latin word “pinsère” which simply means “to press”, “flatten” or “to push the dough by hand”.
There are many legends about the origin of Pinsa Romana, which claim that it could be an ancestor of traditional pizza. However, later revelations, suggest that Pinsa Romana might be more modern than it seems.
Some of the legends say that in ancient Rome, Pinsa was made by poor peasants in the countryside.
Poor farmers made Pinsa Romana with water and a mix of grounded cereals; millet, oats, barley, and spelt.
Spelt is a type of wheat and its nutritional content is very similar to wheat, and it contains gluten. However, it is more fragile and more water-soluble, which makes it easier to digest. Spelt is also higher in fiber than wheat, and the extra fiber aids in the digestion of gluten.
Besides back then Pinsa was also used as a container for other dishes and this purported the idea that Pinsa Romana might be an ancestral form of pizza.
However, this does not fully confirm the ancient origins of Pinsa Romana.
In 2001, Corrado Di Marco and his family, already famous for having invented Pizzasnella which is a less fat version of pizza, came up with the first Pinsa Romana as we know it, claiming it was based on an ancient recipe. Word spread and in just a few years the modern Pinsa Romana became a staple delicacy as we know it today.
The Difference Between Pinsa Romana and Neapolitan Pizza
Over the years, pizza has continuously evolved to the point where it is today. We see a variety of different styles of pizza being made to cater to different tastes. There’s the Thin Crust, Stuffed Crust, Focaccia, and even Calzone. The list goes on and on, and everyone has their favorite.
On the surface, both Pinsa Romana and the traditional Pizza are made of baked dough and can be topped with the same ingredients.
The difference lies in the type of dough, its preparation technique, and of course, the region where it originated.
Pinsa Romana as we know it today, the dough is made from a combination of three types of flour; soy, rice, and wheat flour which makes Pinsa Romana a much healthier alternative to traditional pizza. The dough production process differs from your usual traditional pizza as it’s fermented for up to 72 hours and baked at a lower temperature. This ensures the dough is highly hydrated as it contains up to 80% water leading to many brilliant health benefits.
The beauty of Pinsa is that the crust is light, gluten-friendly, and destined to please every palate.
