Rome has always had the gift of reinventing its flavors without betraying them. Among alleys and historic bakeries, next to pizza and focaccia, a specialty was born that changed the very idea of dough: the pinsa. Its look intrigues, its texture surprises, and its taste wins over even the most skeptical.
This creation was born from the vision of someone who understood contemporary needs. In 2001, Corrado Di Marco came up with a dough able to meet the growing demand for lightness and digestibility, without losing the joy of sharing that accompanies every bite.
And so the roman flatbread pinsa began its journey: from the first pinserie in Rome to the most renowned pizzerias, and finally to supermarket shelves. Today it represents a small cultural and gastronomic phenomenon, recognizable everywhere and appreciated by an ever wider audience.
The difference is in the dough
Those encountering it for the first time might mistake it for a simple oval pizza. Yet just one bite is enough to realize that pinsa is a whole different experience. The key lies in the dough, created with a blend of wheat, rice, and soy flours—a precise choice that gives it lightness, elasticity, and a distinctive fragrance.
Another surprising feature is the very high hydration, which makes the dough more moist and encourages the formation of a crisp crust. Inside, however, it stays soft and airy, almost fluffy to the touch. And then there is the long fermentation: time transforms the mixture into a digestible, aromatic dough, ready to host the most diverse toppings.
Why everyone talks about it
What makes it a phenomenon is its ability to adapt to any occasion. At dinner with friends, during a quick lunch break, or as the star dish of a family evening, Roman pinsa slips effortlessly into different contexts.
Its success also comes from its versatility. With such a light dough, toppings can range from grilled vegetables to creamy cheeses, from smoked fish to traditional cured meats. It’s not unusual to find it in vegetarian or vegan versions, confirming its modernity and alignment with today’s dietary needs. Another winning factor is digestibility. Those who try it say they feel full but not heavy—a sensation that encourages them to order again.
A name that tells an ancient gesture
Behind the word pinsa lies a link with Latin: pinsare means to press, to stretch, to spread. It is the gesture of hands working the dough, giving it its characteristic oval shape. A call to the past that speaks to the present—because even though it is a 21st-century invention, pinsa carries with it the charm of an ancient practice.
This bond between linguistic tradition and culinary innovation partly explains its appeal. It’s not an anonymous product, but a creation that tells the story of the city it comes from, built on historical layers and new identities. It is Roman to the core, yet speaks a universal language: that of good food shared.
From Rome to the rest of the world
In just over twenty years, pinsa has traveled an impressive path. From the first specialized shops in the capital, it arrived in the eateries of Milan, Florence, Turin, and eventually crossed national borders. Today it can be found in Paris as in Berlin, in New York as in Tokyo, with versions that respect the original recipe or experiment with local twists.
The secret of its expansion lies in its ability to adapt to contemporary dining models. Pinsa is quick to prepare and at the same time visually striking—perfect for an audience that loves photographing and sharing dishes on social media.
This global spread has not weakened its bond with Rome. On the contrary, it has strengthened it: every pinsa, even the most distant, carries with it a piece of Roman identity, projecting the image of a city capable of innovating while staying faithful to its gastronomic tradition.
And then there is its connection to ritual and conviviality, so typical of Italian culture, yet without giving up the balance between taste and well-being. It is no coincidence that specialized venues continue to multiply and that more and more people are choosing to make it at home too, with ready-made doughs or recipes inspired by the original. The story of pinsa is still young, but it has already proven it has everything it takes to become a contemporary classic.