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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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 €