Pinsa romana

The Pinsa Romana is made with a mix of flours (soy, rice and wheat), it is left to rise for more than 72 hours with a natural sourdough and a drop of olive oil and seems to recall the recipe for a focaccia in use among the ancient Romans. .

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Anteprima

pinsa with tomato sauce, fresh tomato dressed with ... green olives, "bomba Pugliese" (traditional spicy sauce) olive paté, garlic, fresh Calabrian origamo, wild fennel powder and oliven extravergine oil

8,00 €