It's a Pinsa,
Not a Pizza

But what exactly is a pins(eri)a? The pinsa finds its origin in Rome. The specific kneading technique creates air bubbles in the dough, which then must rest for 48 hours. This makes the bottom of the pinsa both light and crispy at the same time. 

With love for authenticity, quality and originality, we then carefully selected our ingredients in collaboration with local Italian farms. Although our menu is limited in size (because this way we can offer the freshness at all times), there is a choice between vegetarian pinsas and pinsas with meat or fish.