Relish the taste of Italy

Nowadays, the Romano Pizza (Pinsa) is a modern reworking adapted to modern techniques, the ingredients that make up this kind of dough are: Wheat, Soy, Rice and Dried Sour Dough. Imagine a soft bread crumb enclosed in an airy crunchy crust combines the simple wisdom of the past with modern culinary innovation. The multigrain dough is 80% water and fermented for up to 72 hours. The difference from the common Pizza that you can see at sight are: The oval shape The Friability (Crunchy outside and soft inside) The Digestibility (get by several leavening maturation techniques) The one and only original blend of flour: wheat flour, rice flour, soy and dried mother yeast The Fragrance (due to maturation process and mother yeast usage The nutrient benefits of the Romano Pizza (Pinsa) are: Non GMO (Genetically Modified Food) flour with more hydration and longer fermentation. Unique crust that is high in protein and low in gluten, salt and sugar. No added preservatives and plenty of good-for-you probiotics that make it easily digestible and healthier. 48% less sugar, 85% less fat, 33% less KCAL.