Since 1979, Artoma has been a leading name in pizza expertise, and our Pinsa Romana is a testament to our dedication to culinary excellence. This ancient recipe, perfected with modern techniques, delivers a distinctive and delightful flavor experience. Let’s delve into what makes our Pinsa Romana truly exceptional.

Historical Origins and Modern Adaptation

The story of Pinsa Romana begins in ancient Rome, where it was crafted by rural communities living outside the city walls. This ancient bread-like product, with its oval or round shape, was a staple for these early Romans. At Artoma, we honor this tradition by blending ancient methods with contemporary culinary practices. Our Pinsa Romana is not just a product but a piece of history brought to life with modern sensibilities.

Crafting the Perfect Dough

A cornerstone of Artoma’s Pinsa Romana is its dough, made from a unique blend of flour, water, and a natural leavening agent. The flour used in our Pinsa comes from a "secret recipe" combining three key ingredients and a natural starter culture. This special blend results in a dough that is both airy and substantial, with a crisp, golden exterior and a tender, light interior.

The Role of Extra Virgin Olive Oil

Our commitment to quality ingredients extends to our use of extra virgin olive oil, which plays a crucial role in the Pinsa’s flavor profile. This premium oil contributes to the Pinsa’s distinct taste, adding a subtle richness while maintaining its light texture. Unlike traditional pizza, which often uses various fats and oils, our Pinsa benefits from the pure, unadulterated flavor of high-quality olive oil.

Hydration and Digestibility

One of the unique aspects of Pinsa Romana is its dough hydration. The dough is mixed with a high proportion of cold water, up to 90%, compared to traditional pizza dough, which typically uses 50-60% hydration. This high hydration level results in a dough that is exceptionally easy to digest. Pinsa Romana has fewer carbohydrates, less fat, and reduced salt content, making it a healthier alternative to conventional pizza.

The Fermentation Process

The secret to the Pinsa’s texture and flavor lies in its long fermentation process. The dough undergoes a natural fermentation period of 72 hours. This extended fermentation not only enhances the flavor but also improves the dough’s digestibility. During this time, the natural leavening agent works to develop complex flavors and a light, airy texture.

Hand-Stretching and Baking

Once the dough has fermented, it is carefully hand-stretched to achieve the perfect shape. This process ensures that each Pinsa maintains its unique texture and flavor. The dough is then baked on a heavy stone base in a specialized oven. This method ensures an even bake and a crispy crust, which is a hallmark of our Pinsa Romana.

Freezing for Freshness

To preserve the Pinsa’s exceptional flavor and texture, we use a rapid freezing technique with liquid nitrogen at -70 degrees Celsius. This method locks in the freshness and ensures that each Pinsa reaches you in its original, delicious state. By freezing the Pinsa immediately after baking, we maintain the quality and taste that makes our product stand out.

Gourmet Appeal

Artoma’s Pinsa Romana is not just a food item; it is a gourmet experience. Its distinctive lightness and crispness make it a delightful alternative to traditional pizza. The careful selection of ingredients and the meticulous preparation process result in a product that is both satisfying and refined. Whether enjoyed as a traditional Pinsa or with innovative toppings, it offers a unique flavor journey.

Why Choose Artoma’s Pinsa Romana?

Choosing Artoma’s Pinsa Romana means opting for a product that represents both tradition and innovation. Our commitment to quality, from ingredient selection to preparation, ensures that each Pinsa is a reflection of our expertise and dedication. We invite you to experience the difference and savor the rich history and modern excellence embodied in every bite of our Pinsa Romana.