THE PRODUCT
Our pinsa dough is made using a mix of grains: soy and rice flours along with fermented spelt, together with natural olive oil. There will be no additional cooking fats, additives or preservatives.

The dough will be made using a 72-hour cold fermentation process, giving the pinsa its characteristic taste and consistency. The pinsas will be baked in a small craft bakery in Italy and will be sent frozen to the point of sales, where they will then be baked to order in special pinsa ovens.