About
The Story of Pins and Pinsers The term "Pinsa" comes from the Latin "pinser" which means stretching, crushing and ancient origins, so much so that today's pincushion can be considered as a revision of an ancient recipe that dates back to Roman times, reworked with ingredients and Modern machining techniques. The original recipe comes from peasant populations, which thanks to milling cereals such as millet, barley and spelled made a kind of focaccia. This classic recipe over the centuries has undergone several revisions until today. The pincers stand out from the common pizza for its flavor, because of its high digestibility and for its dough is composed of a mix of NO OGM flour: Soya flour Rice flour Wheat Mother yeast The main features of the pin are: High digestibility: the result of long yeast, (from a minimum of 48 hours to a maximum of 120 hours) and the use of quality ingredients. The fragrance is crunchy in the edges and soft inside The flour: made of a mixture of fine flour
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