Pinseria

Scopri il segreto della vera pinsa al Baraccotto

At Locanda del Baraccotto, you can enjoy the Baraccotto pinsa , open every evening except Mondays. Pinsa , with its origins in the ancient Roman Empire, is oval or rectangular in shape and made from a highly hydrated dough (80% water). The long leavening process, up to 48 hours in some cases, and the use of a blend of flours (wheat, soy, rice) and sourdough starter, give the pinsa its crispiness and fragrance. The base is quickly pre-cooked for about 60 seconds, followed by a brief oven baking session to preserve the freshness and flavor of the toppings. The result is a crispy exterior and surprisingly soft interior, making it much easier to digest than traditional pizza. The key ingredients of the recipe are wheat, soy, rice, and sourdough starter, following the DOC tradition.