Pinsa Romana

Sin Athina · Athens

Pinsa dough made from cornflour, rice flour, and soy flour.

Nutrition

≈ 450 kcalper portion of about 300 g

Protein11%
11%
Fat16%
16%
Carbohydrates73%
73%

Estimate for a typical portion of this dish; the venue's recipe may differ.

About the dish

A traditional Roman-style flatbread made from a specific blend of flours.

Cuisine: Italian (Roman)

Typical ingredients

cornflour
rice flour
soy flour

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

History of the dish

Italy

pinsa — © Francesc Fort · CC BY-SA 4.0 · Wikimedia Commons

Origin: Italy

Pinsa, also known as pinsa romana, is a flatbread generally marketed as an oval-shaped style of, or healthier alternative to, pizza. The name originated partly as a marketing strategy, coined by a Rome-based baking family as late as 2001.

Excerpt from the Wikipedia article “Pinsa (bread)” · version used · CC BY-SA 4.0

Sources: Wikidata (CC0) · Wikipedia ·

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