INGREDIENTS
Pinsa
movement It’s a strictly artisanal, versatile, highly hydrated dough that can be topped with both sweet or savoury ingredients – and is making waves here. There’s a product in the UK Italian food market gaining significant traction – the pinsa. Described as a ‘cloud-like pizza’, with a distinctive oval shape, it has crispy textures on the outside and offers versatility around lunch, dinner or as an aperitif. A traditional flatbread with ancient origins, it can be found in major supermarkets and is sure to be making its way onto more restaurant menus in the future.
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“His aim was to offer a healthier product than pizza, without sacrificing taste. With the current focus on health and lighter options that don’t sacrifice flavour, a product like pinsa could only be a success.”
It was created in Rome by master baker Corrado Di Marco in 2001, after years of experimentation. “His aim was to offer a healthier product than pizza, without sacrificing taste,” said Di Marco marketing manager, Vincenzo Carafa. “With the current consumer focus on health and lighter options that don’t sacrifice flavour, a product like pinsa could only be a success.
www.pizzapastamagazine.co.uk 03/04/2025 14:14