Pinsa, lightness that wins you over

The consumption of PINSA is rapidly growing both in Italy and abroad. The main reason lies in its perceived lightness and digestibility: qualities that set it apart from traditional pizza.

These features come from its high-hydration dough and the use of a balanced blend of flours (wheat, semolina, rice, soy, and sometimes other selected flours), which make PINSA particularly digestible, fragrant, and appetizing.

It is interesting to note that the PINSA market, while reminiscent of pizza, is establishing itself as a standalone category. It is no longer seen merely as an alternative to pizza, but as a product with its own clear identity, attracting an ever-growing number of consumers.

Not surprisingly, PINSA is now featured on many restaurant menus, street food outlets, and increasingly also in supermarket shelves.

However, this success also has a downside: its wide availability is largely due to the ease of product management, as very often it reaches consumers reheated, starting from a pre-cooked frozen product or one packaged in modified atmosphere.

In these cases, what we are served is not fresh, but made weeks or even months earlier. A practical choice for food service, of course, but one that inevitably sacrifices part of the aromatic richness and fragrance that freshly baked PINSA can offer. And if it’s already appreciated this way, just imagine how much more it could delight if prepared and served straight out of the oven!

For this reason, we too have developed a special flour blend for PINSA, allowing you to create a product that is crispy, light, digestible, and with excellent leavening. Its name is PALAMIX, and it has been designed to enhance all the distinctive qualities of this specialty. PALAMIX contains wheat flour, re-milled durum wheat semolina, rice flour, soy flour, oat flour, barley flour, and sourdough from wheat flour

A BRIEF HISTORY OF PINSA

PINSA has its roots in the culinary traditions of ancient Rome.

The term comes from the Latin pinsere, meaning “to stretch, to press, to flatten” — a clear reference to the gesture of working and spreading the dough.

In ancient times, rural populations prepared a type of flatbread using a blend of cereals available at the time — mainly millet, barley, and spelt — mixed with water, salt, and aromatic herbs collected in the fields. Baked on hot stones or in rudimentary ovens, this food was simple, nourishing, and easy to preserve.

Over the centuries, the recipe evolved and was gradually refined, until reaching its modern form in Rome in the early 2000s. Thanks to research and new baking techniques, the traditional concept was revisited to enhance its digestibility, fragrance, and lightness.