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The Roman grip has very ancient origins, it comes from a recipe of farmers and shepherds of the Lazio countryside. Oval in shape and elongated (pinsa would derive from the Latin verb pinsare, or lengthen), for some it is the ancestor of the far more famous pizza. Based on GMO-free organic flours, our dough is processed at controlled temperatures, a technique that guarantees the correct and long leavening-ripening process (minimum 48 hours).
The Roman grip has very ancient origins, it comes from a recipe of farmers and shepherds of the Lazio countryside. Oval in shape and elongated (pinsa would derive from the Latin verb pinsare, or lengthen), for some it is the ancestor of the far more famous pizza. Based on GMO-free organic flours, our dough is processed at controlled temperatures, a technique that guarantees the correct and long leavening-ripening process (minimum 48 hours).
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