Roman Pinsa
Margherita
€ 10.00
Margherita
Tomato sauce: spread evenly over the base.
Mozzarella: fiordilatte, added to melt and stretch during cooking.
Fresh basil: added at the end of cooking for its characteristic aroma.
Extra virgin olive oil and salt: to complete the flavour profile.
Pinsa Diavola
€ 12.00
Pinsa Diavola
Tomato: Blended peeled tomatoes.
Mozzarella: Mozzarella from Lazio.
Spicy Salami: The star ingredient, sliced thinly.
Chilli Pepper: Added to intensify the spicy note.
Extra Virgin Olive Oil: To finish the dressing
Pinsa Italia
€ 15.00
Pinsa Italia
Tomato: used as a base (passata).
Stracciatella di Burrata: added strictly cold after cooking to preserve its creaminess and milky flavour.
Pesto alla Genovese: used for garnish in drops or streaks, bringing the intense aroma of basil and a savoury note from pine nuts and cheese.
Ham: Prosciutto Crudo (Toscano), added in thin slices or "rose-shaped" at the end of preparation so as not to alter its texture with heat.
Mozzarella: used as a stretchy base if melted in the oven before adding the other fresh ingredients.
Vegetarian Pinsa
€ 12.50
Vegetarian Pinsa
"Pinsa with mixed grilled vegetables (garlic, oil and chilli) and stringy fior di latte mozzarella"
Pinsa Bologna
€ 14.00
Pinsa Bologna
Crispy pinsa served cold with mozzarella, thin slices of mortadella, sweet cherry tomatoes and rocket or fresh baby lettuce.
Cacio e Pepe Pinsa
€ 12.00
Cacio e Pepe Pinsa
Cacio e Pepe Pinsa is a great classic of Roman tradition, combining the lightness typical of pinsa dough with the bold, savoury flavour of the Lazio-style seasoning.
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