Our pinsa

Made with wheat, rice and soy flours, our Pinsa dough is left to
rise slowly and naturally for 24 to 48 hours.

This gives us a light and extremely easy-to-digest product with
a distinctive flavour typical of old-fashioned breads.

Our pinsa

Made with wheat, rice and soy flours, our Pinsa dough is left to
rise slowly and naturally for 24 to 48 hours.

This gives us a light and extremely easy-to-digest product with
a distinctive flavour typical of old-fashioned breads.

Artisanal production

Our Pinsa is created using a simple, artisanal and meticulous production process:

Mixing the dough
Our dough is made using top-quality raw ingredients with certificates of traceability.
Allowing the dough to rise
The dough is left to rise at a controlled temperature for a full 24 to 48 hours.

Processing
The risen dough is kneaded and stretched entirely by hand to give it its classic long shape.
Pre-baking
The shaped dough is baked at a controlled temperature then quickly packed, in order to be ready-to-use as a pre-baked base for your gourmet recipes, as focaccia bread or to make desserts.

Our Pinsa is created using a simple, artisanal and meticulous production process:

Mixing the dough
Our dough is made using top-quality raw ingredients with certificates of traceability.
Allowing the dough to rise
The dough is left to rise at a controlled temperature for a full 24 to 48 hours.
Processing
The risen dough is kneaded and stretched entirely by hand to give it its classic long shape.
Pre-baking
The shaped dough is baked at a controlled temperature then quickly packed, in order to be ready-to-use as a pre-baked base for your gourmet recipes, as focaccia bread or to make desserts.