Pinsa

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Pinsa with mozzarella, bacon, purple potatoes and pesto

Pinsa , also called Pinsa romana , is a hearty Italian focaccia that originated in the Lazio region .

history

The Pinsa goes back to an idea of ​​the Italian entrepreneur Corrado Di Marco, who registered the brand name Pinsa romana as a pasta product in 2001. As early as 1981, the company headed by Di Marco, based in Guidonia Montecelio, northeast of Rome, added dough, which was later referred to as pinsa, to its product range for the first time as a pizza dough for pizzas from the Roman style. As a marketing strategy, as Di Marco later admitted, a non-existent historical reference of the Pinsa to ancient Rome was put into circulation in order to sell the product better. A connection to the Latin pinsere (German to crush or crush ) was cleverly made with the name Pinsa . In addition, a similarity to the terms pizza and pita was desired when developing the name . With the success of the product, the fictitious Roman past of the Pinsa was also adopted and disseminated by the media without being examined. The Pinsa is usually sold in a restaurant called Pinseria that specializes in Pinsa.

Characteristics

The dough usually consists of different types of flour (wheat, soy and rice), sourdough and yeast, as well as salt, herbs, possibly oil and cold water. Pinsa has a high water content of 80% (compared to pizza with mostly 60%) and contains less salt than pizza , which is why the Pinsa is not rolled out or shaped in the air, but gets its shape by squeezing it out. The dough is rich in cavities before baking, which makes it light and crispy on the outside and soft on the inside. Due to the long walking time (well over 24 hours, up to 120 hours), the Pinsa is easy to digest because no further fermentation processes take place in the stomach . In Italy , the pinsa is now often referred to as a white Roman pizza (pizza bianca romana), which is often topped without tomato sauce , only with oil and salt, and sometimes with other ingredients such as tomatoes, salami, cheese or vegetables. The dough is mostly baked without topping and only then topped.

The Pinsa differs from the pizza in the preparation, shape, water content , ingredients and walking time. The Pinsa also contains fewer calories .

Web link

Individual evidence

  1. ↑ "Non esiste traccia storica della Pinsa, ho inventato tutto". L'ammissione del fondatore. In: ilprimatonazionale.it. July 16, 2020, accessed July 31, 2020 (Italian).
  2. ↑ a b Julia Rothhaas: The better pizza. In: Süddeutsche Zeitung . May 19, 2020, accessed June 10, 2020 .
  3. ↑ Chelsea Ritschel: Pinsa Pizza: What is the trendy style and is it really that new? In: The Independent . February 21, 2020, accessed June 10, 2020 .
  4. ↑ a b Katrin Klingschat: What is the difference between Pinsa & Pizza? In: Stuttgarter Nachrichten . December 9, 2019, accessed June 10, 2020 .