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 flavor profile.
Diavola Pinsa
€ 12.00
Diavola Pinsa
Tomato: Blended peeled tomatoes.
Mozzarella: Mozzarella from Lazio.
Spicy Salami: The star ingredient, sliced thinly.
Chili Pepper: Added to intensify the spicy note.
Extra Virgin Olive Oil: To finish the seasoning
Pinsa Italia
€ 15.00
Pinsa Italia
Tomato: used as a base (passata).
Stracciatella di Burrata: Added strictly cold after baking to preserve its creaminess and milky flavor.
Pesto alla Genovese: Used as a garnish in drops or streaks, it brings the intense aroma of basil and a savory note from pine nuts and cheese.
Prosciutto: Prosciutto Crudo (Toscano), added in thin slices or "rosellina" style at the end of preparation so the heat does not alter its texture.
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 chili pepper) and melted fior di latte mozzarella"
Bologna Pinsa
€ 14.00
Bologna Pinsa
Crispy pinsa served cold with mozzarella, thin slices of mortadella, sweet cherry tomatoes, and arugula 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, savory flavor of the Lazio-style seasoning.
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