{"id":2490,"date":"2024-02-20T18:19:15","date_gmt":"2024-02-20T16:19:15","guid":{"rendered":"https:\/\/www.agrimarconi.com\/do-you-like-pinsa\/"},"modified":"2024-08-01T16:07:42","modified_gmt":"2024-08-01T16:07:42","slug":"do-you-like-pinsa","status":"publish","type":"post","link":"https:\/\/www.agrimarconi.com\/en\/do-you-like-pinsa\/","title":{"rendered":"Do you like Pinsa?"},"content":{"rendered":"\n

Pinsa is a yummy focaccia bread<\/strong>, with flat and oval shape.
Its name comes from the Latinate tongue, from the verb pins\u00e8re<\/em> (to flatten), as we do with the dough, pressing it.<\/p>\n\n\n\n

Pinsa seems to be born during the times of Ancient Rome, but this is only an assumption.
Anyway, today it is widely spread in many regions, due to its tastiness.<\/p>\n\n\n\n

The dough is made with wheat flour, ground rice, soy flour, sourdough.
The dough must rise for a long and needs for a lot of water: every 1 kg of flour, add 750 ml of water.
This is the reason why pinsa is very digestible.<\/p>\n\n\n\n

The best – and tasting – thing is that you can season the pinsa as you want but, clearly, the extra virgin oil is a must.<\/p>\n\n\n\n

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Do you want some ideas?<\/h3>\n\n\n\n

Vegetarian Pinsa ….<\/p>\n\n\n\n

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\"vegetarian<\/figure>\n\n\n\n