Pinsa Romana America flour blends are ingredients rich in innovation, yet rooted in Roman tradition. A revolutionary blend of four GMO-free flours to include wheat, soy, rice, and sourdough, these artisanally crafted products are changing the culinary landscape for chefs, restaurant owners, and food lovers from Italy to America.
With a number of diverse benefits, Pinsa Romana and Teglia Romana are making an impressive debut in the dining scene. Here are five attributes of the flour blends to consider when you’re ready to elevate your menu offerings.
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Pinsa and Teglia Romana are Healthy
Culinary expert Corrado Di Marco spent over a decade rediscovering and refining the Roman recipe for this light and crispy crust. He removed sugar, saturated fats, oil, and gluten, much of which is possible by integrating rice flour into the mixture. Made up of over 80% water, pinsa and teglia are considered to be high-hydration foods and are, therefore, easily digestible.
Pinsa and Teglia Romana are Versatile
Being a modern take on a traditional recipe, the pinsa and regalia bases encourage chefs to express their individual creativity and expertise while delivering a quality dining experience to guests. From classic to customized menu options and an endless combination of toppings, Pinsa and Teglia Romana are two of the most versatile ingredients for culinary professionals worldwide and can be served as breakfast, lunch, dinner, or dessert in casual or upscale dining settings.
Pinsa and Teglia Romana are Convenient
Pinsa and Teglia Romana allow for crusts to be prepared in advance, and the crusts can be stored and frozen for up to eighteen months. Chefs simply add toppings and bake, resulting in a delicious entrée in minutes!
Pinsa and Teglia Romana is Delicious
When baked, Pinsa and Teglia Romana has a light, crispy crust, creating a complex and pleasant texture on the outside, while soft and moist on the inside. Unlike other flour products, pinsa and teglia crusts are an integral component of the entire dish, enhancing the flavors of its toppings. Although innovated to be healthier with less sugar, fat, oil, gluten, and calories, Pinsa and Teglia Romana retain the same high-flavor profile and texture as the original product.
Pinsa and Teglia Romana are Supportive
Although creativity is encouraged in the making of pinsas and teglias, making the perfect crust comes down to an exact science. Led by fellow pinsaoli, the Pinsa Academy guides students through precision practices of preparing pinsa and teglia. Following a comprehensive exam, successful chefs are inducted into the Originale Pinsa Romana Association.
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Headed by Chef Carlo Pedone, Pinsa Romana America is a proud partner of the Di Marco family, offering revolutionary and authentic flour mixes and ongoing education to chefs and restaurateurs throughout the United States. Contact us today to learn more about our products and to add Pinsa Romana and Teglia Romana flour blends to your menu!