PINSA, IN ITS ANCIENT ROMAN ORIGIN
The word ‘pizza’ most likely derives from "pinsa" (pinsere in Latin meaning to press or to crush).
Pinsa in it’s ancient Roman origin was first described by Virgil in the Aeneid as being made with spelt and used as a "plate" to serve meat cooked in a hearty sauce - frugally topped with vegetables, meat bits or fruit.
The Romans used mainly farro (spelt) which was then known as "far".
It is reasonable to believe that it gave the name to our modern word "farina" (flour).
Today you can enjoy a taste of this ancient tradition at Montesacro, the first stateside pinseria offering a modern take on pinsa made with a blend of rice, soy and wheat flour imported directly from Rome, all GMO-free.
It is low-fat, low-calorie and easy to digest. Part of the elaborated processing technique is the minimum 72-hours leavening process at controlled temperature, hydration of 80% (less calories) and the low content of olive oil (less fat), unlike traditional pizza will not complete its leavening during the digestive process.