Name: Pinsa Romana
Prep time: 20 min
Cook time: 10 min
Total time: 1650 min
Ingredients: 650 g pastry flour ((soft / patent)); 25 g rice flour; 25 g soy flour; 3 g fresh yeast; 500 ml water (lukewarm); 10 ml olive oil extra virgin; 15 g salt; 500 g chopped tomatoes; 1 tbsp oregano (dried); 1 tsp salt; 1 tsp pepper; olive oil extra virgin; 200 g cherry tomatoes; 200 g parmesan cheese; anchovy fillets in oil (to taste); olive oil extra virgin (to taste); arugula (to taste)

Pinsa Romana

The ancestor of today’s pizza – and just on its way to becoming the new trendsetter – be sure to try it!

Cacio e Pepe

Spaghetti with cheese and pepper is not only prepared in a flash but also a real treat!