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  • Riposati ogni tanto; un campo che ha riposato dà un raccolto abbondante.
    (Ovidio)
  • Tre cose ci sono rimaste del Paradiso: le stelle, i fiori e i bambini.
    (Dante Alighieri)
  • In tutte le cose della natura, esiste qualcosa di meraviglioso.
    (Aristotele)
  • Il tuo chalet nella natura
  • all'insegna del comfort
  • uno spazio per distendere le gambe e lo spirito
The product

With its crisp coating and the fragrant softness of its inside, the pinsa romana has become the evolution of the very concept of pizza.

An evolution which appears to be going backwards, but which embodies the increasingly more modern concept,“reculer pour mieux sauter": tracking down the flavours of our gastronomic history, because, with the aid of modern techniques and scientific knowledge, they can delight even the most demanding of palates.

View the embedded image gallery online at:
http://www.lazybee.it/index.php/en/la-pinsa-gb#sigFreeId774a1f7b70

Pinsa comes from the Latin verb pinsere, which means to mash, to press, to crush and which encloses in its sonorities a movement which has been repeated in our territory for more than two thousand years, with very few variations: mixing of flour, kneading of dough, nourishing. 

And indeed in order to retrieve the very first information on the use of polenta and focaccia, the very first methods used to process the golden cereals cultivated in our fields, we have to go back as far as Ancient Rome. And it was at those latitudes, starting from those products and those methods, that the gastronomic procedure was to lead, in the course of the centuries, to the creation of the most popular and most widely exported food in the world: pizza. 

Today, through a process of culinary archaeology, some bread-making experts have attempted to trace back along the chain of this long tradition, bringing to light the pinsa of bygone times, and the taste of the bread produced with this ancient recipe combines the wisdom of the past with modern dietetics.

Indeed, the strength of this new product lies in its high digestibility: the choice of the soya, rice and wheat flours, its long leavening times using the inverted biga method (an Italian pre-fermentation process), make it a light, low-calorie food, ideal for the most delicate of stomachs. The deliciousness of the dough competes only with the quality of the toppings, chosen from the region's early produce, catalysts of a sensorial explosion that thrills the taste buds.

Like every true typical product, PINSA is a protected trademark, which we have obtained by passing the course at the Scuola di Pinseria, and which guarantees the exceptional quality of the product.

So we are proud to present it to you, in the hope that it will meet with your approval.

 

Lazy Bee Camping Village  —   La Pinsa Bar Osteria Pinseria
Località Teppe  —  11020 Quart AO  —  tel. +390165765862  —  P.I.  01196040073  
lazybeecamping@gmail.com  — prenotazioni@lazybee.itwww.lazybee.it


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