pinsa > Pinsa Romana

Pinsa Romana

The base is made from a mix of ancient grains flour and yeast.
A product cooked on a stone oven, with a long leavening.

Cooking instructions
Refractory stone oven: defrost at room temperature for 20 min. approximately and in the meantime bring the oven to a temperature of 330 ° / 350 ° C. Season with tomato and bake directly on the stone and cook for 2/3 min.
Thermo-ventilated oven: defrost at room temperature for 20 min. and in the meantime bring the oven to the maximum temperature and cook on the grill.

Cooking varies depending on the type of oven being used.
The product is cooked when it has a golden color.
Season the Pinsa with the mozzarella and re-bake for another 1-2 minutes.
If you like, pour a drizzle of extra virgin olive oil after cooking.
Or season it with diced tomatoes and rocket, or cold cuts, or whatever you like. .

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Technical specifications

20 min
200 °C
Shelf life 12 months
COD
PR3018x2822060x30x205,282448--195
PR4018x3830040x30x203,612728195
PR6018x5845060x30x205,401248--195
cmgcmkgcm
CODPR30
18x28cm
g
60x30x20cm
5,28kg
24
48
--
195cm
CODPR40
18x38cm
g
40x30x20cm
3,6kg
12
72
8
195cm
CODPR60
18x58cm
g
60x30x20cm
5,40kg
12
48
--
195cm

Frozen pre-cooked bakery product  

All our products are FROZEN (-18°C).
Our frozen focaccia, pizza and bread retain the quality characteristics of the fresh product, for the entire shelf-life.
This is possible thanks to our rigorously monitored freezing process. A process during which the pre-cooked product is brought to a minimum temperature of -18° C at the centre, within a short time.

Freezing is the best preservation process that retains the product qualities and integrity. It is the most natural process, used since ancient times.
The client that completes the cooking process will obtain a fresh and crunchy product, as if just baked, within a short time.