The Pinsa Romana: A piece of Italian history in Montreal.
You have all heard of the Neapolitan pizza, but how many of you have heard of the Roman pinsa? It’s nothing new; it has been around for centuries. In fact, although making a comeback in recent years thanks to nostalgic Roman pizzaioli, pinserias have existed in the Italian capital for as long as the Colosseum has been standing. So what is pinsa?
Pinsa derives from the Latin word pinsere which means to stretch, press, or spread-out, and its distinctive oblong shape bears witness to its meaning. In fact, just trying to spread pinsa dough can be a challenge as its sticky, highly hydrated texture, tends to want to “repair” itself by challenging the pizzaiolo every time it is stretched!
Although stemming from an ancient recipe of mixed flours of whatever grains were on-hand at the time (millet, barley, oats, spelt), its revival has been perfected by unconventional flours and preparation techniques. Even though a pizzaiolo may have his/her own secret combination of flours, ingredient quantities and leavening times, the amazing truth is that the dough is fluffier, yet lighter than a standard pizza’s. Thanks to the different grains used in the mix, the final product is airy, crispy, and highly digestible. The toppings can be whatever the pizza lover’s heart desires!
Its recent resurrection has inspired co-founder of LìOLà Pizzeria in Laval, Matteo Fiorilli to develop an innovative product specific for the Canadian market. In fact, his relentless dedication to the pizza industry, research and collaboration with pizzaioli travelling from the motherland , have led him to discover the next best pizza product, possibly a first in the Canadian market.
LìOLà’s special pinsa flour mix requires the dough to rise for an extended amount of time, and contains fewer calories, fat and sugar content than the standard flour mixes already on the market. Fiorilli’s specific flour blend makes the product unique, both in terms of digestibility and quality, with rice flour being one of its main ingredients. The pinsa’s softness is credited to this grain as it absorbs the water present in the dough throughout the cooking process. The LìOLà co-founder explains, “Bringing innovation to old traditions is extremely important within the restaurant industry. LìOLà has been around for about a year now, yet we are always trying to innovate and introduce new options customers will love and come back for time and time again. Our Neapolitan pizza has already made its mark in the local pizza market, and we are certain our Roman pinsa will do the same.”
In wanting to diversify the menu and introduce new and inspiring products to customers, LìOLà Pizzeria is proud to announce the introduction of the pinsa in the LìOLà Pizzeria menu ….or should we say LìOLà Pinseria menu? One thing is certain, Fiorilli continues to innovate and think of all the pizzabilities he can offer pizza and pinsa lovers alike!
How does the Roman Pinsa compare to the Neapolitan Pizza?
- 48% less sugar
- 85% less fat
- 100% less cholesterol
- 33% less calories