Fresco Piada

Fresco Piada Pinsa Romana

About Fresco Piada

Fresco Piada was founded in 1996 in Riccione, Italy. Each individual Piadine is pre-cooked by hand on a hot plate by highly qualified and selected staff. The great attention to the selection of raw materials is another pillar of Fresco Piada's philosophy. Some ingredients come exclusively from the region, such as flour from Romagna, sea salt from Cervia and extra virgin olive oil from the hills of Rimini.

Pinsa Romana

The Pinsa - or Pinsa Romana - was already prepared in ancient Rome. The similarity to the classic pizza is astonishing, yet it is an independent dish. To make a Pinsa, you need wheat and rice flour, sourdough and soy. But wait a minute... Did the Romans already know soy or rice flour? On closer inspection, it quickly becomes clear that something is wrong!

The story of the origin of the Pinsa is a well-spun marketing stunt. The story was invented by the pizza bakers Di Marcosin near Rome. In 2001, they invented this new variation of pizza and registered the brand name. The two came up with their storiella, Italian for little story, to better sell their product. Because Italy and pizza simply belong together.    

Originally, the Pinsa Romana was only topped after baking. Nowadays, it is mainly put in the oven topped. Cold or warm - depending on your wishes and taste! There are no limits to your imagination, the style of your cuisine can be adopted to the Pinsa. All you need is an oven. Preheat it to 220 C°. Top the Pinsa as you like and then bake it in the oven for 2 minutes.

Manufacturer:

Fresco Piada S.r.l., Sede legale e produttiva: Via dell’Industria, 8, 47838 – Riccione (RN)