A Sora Lella

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‘a Sora Lella

Pinsa: dish of the gods !!!!!

Pinsa traces its origins back to the Roman Empire. It was considered so delicious that the ancient priests offered it to the gods. The poet Virgil in his Aeneid wrote that peasants in the Roman countryside kneaded grains, salt and herbs to make a “low and oval cake” cooked on hot coals. Virgil recorded this easily digestible cake was one of the first foods Trojan Hero Aeneas bit into when he set foot on the Lazio coast !!!!

We’re mad about Pinsa !!

The 72 hour maturation or cold fermentation process gives more time to break-down starches and complex sugars. This means:

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