Pinsa Romana

Ancient recipe with modern toppings

Francesco explains that pinsa's not pizza, even though it might look a bit similar (but only from afar) at first glance. The original recipe comes from ancient Rome, but pinsa romana is becoming more and more popular, as it's easily digestible, crunchy on the outside and soft and tender on the inside. They top it with quality Italian cheeses and meats, but they're also not afraid to add some local, Slovenian products such as cracklings, pumpkin seeds or baked polenta.

PRO TIP: Try the pinsa with 'nduja, you won't regret it.

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