— it's a revival of an old-world classic. This unique dish traces back to the Roman Empire, where it originated as a flatbread that was a staple for legionnaires and common folk alike. These early versions were rudimentary, made from a mix of spelt, salt, and herbs, and baked on hot stones.

Over time, the pinsa evolved, incorporating new ingredients and techniques as it passed through generations. What sets it apart today is its distinctive dough, a blend of soy, rice, and wheat flours, making it not only lighter and airier than traditional pizza dough but also more digestible. The name "pinsa," which comes from the Latin "pinsere," means to stretch or press, a nod to the method of hand-stretching the dough that gives it an oval shape and an equally crispy and cloud-like texture.