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Italian Bakes
Roman Pinsa
Seventy-two hours of cold fermentation
Rome · Lazio
From €2.00
An oval base of wheat, soy and rice flour, fermented cold for 72 hours until it turns light and full of bubbles. In Rome nobody is in a hurry, not even the dough.
On the table
Mortadella and stracciatella, or classic tomato and mozzarella.
Fermentation
72 h, cold
Flours
Wheat, soy, rice
Formats & prices
Trade price · From 10 kg
230 g€2.00€1.75
Prices per unit, excl. shipping. Trade pricing on volume.
Qt.
1