Pinsa, a complete menu from starters to dessert

We have repeatedly emphasized how versatility is a hallmark of pinsa. This makes it a very attractive option for the end consumer, who can buy a precooked base and turn it into a delicious main course, dessert or appetizer; but the same is also true for restaurant operators, who have the opportunity to make it the star of their menus. The idea of writing a menu based on pinsa was born from this premise. 

Restaurateurs can take advantage of pinsa in many different ways. For pinseries, for example, it is the main course, the star of the menu. Others, however, prefer to have pinsa as one of the courses on a larger menu or as a high-quality accompaniment. Its versatility, in fact, allows chefs to adapt it to a wide range of culinary styles and themes. 

As usual, success depends on the ability to best blend the distinctive characteristics of your establishment with your knowledge of the customers: what kind of food they prefer, whether they like experimentation or a more traditional approach, how much time they have available, and what kind of experience they want to have. The beauty of pinsa is that it goes well in any setting and finds a perfect fit regardless of the unique characteristics of the venue and the tastes of the customers. 

More than theory, we love practice. So, we have hypothesized 4 possible roles of pinsa in a complete meal, and we would like to give some suggestions to restaurateurs to take advantage of it. 

In this article we are not talking about actual recipes, for which we refer to other insights already written, but rather we mean to describe the right approach to make customers appreciate pinsa and encourage them to return. So let us start from the main dish, which is the most likely choice, and then see it in the role of appetizer, starter, dessert and accompaniment. 

Pinsa has gained prominence because of its mix of taste, lightness, and versatility. In many cases, which are usually those of pizzerias and pinseries, it is the main course, the star of the meal. And here are 5 tips to enhance it. 

Experiment with flavour combinations. 

Give your customers the opportunity to enjoy a pinsa that mixes traditional flavours and innovative elements. This allows you to satisfy both more 'conservative' palates and those looking for bolder dining experiences.

Provide a selection of pinsas made specifically for those on a vegetarian or vegan diet. Fresh, seasonal ingredients, such as grilled vegetables, vegan cheeses, and tasty sauces, make this a very appetizing option. 

Focus on the balance of flavours rather than the richness of ingredients. Pinsa is prized for its lightness and digestibility; so make sure the ingredients do not overpower the lightness of the base.

Promote pinsa as a dish to be shared and enjoyed in company. Offer shapes and presentation options that encourage sharing and interaction among diners, thus creating a convivial and welcoming atmosphere in your establishment.

Pinsa can also be part of the menu as an appetizer or starter, ideal for opening the meal in style and taste. Paired with beverages such as cocktails, beer, and wine, pinsa is suited to the convivial atmosphere of the aperitivo but can also be the appetizer of a fine dining meal.

Dare with original flavour combinations that catch the eye and satisfy the fussiest palates. From classic margherita to gourmet variations with unusual ingredients, stimulate customers' curiosity with intriguing options.

Especially during aperitivo, pairing pinsa with selected drinks is essential to enhance the flavours and complete the taste experience. Offer a selection of fresh, aromatic cocktails, craft beers or light, sparkling wines that can enhance flavours and stimulate the palate.

Presentation is (almost) as important as flavour. When served as an appetizer, pinsa turns into many small canapés; make the presentation stand out, perhaps with contrasting shapes and colours. 

Appetizers and starters precede the full meal, so avoid overburdening pinsa with overly rich toppings. Opt for light and digestible ingredients, keeping pinsa fresh and inviting throughout the course of the aperitivo.

Our pinsa menu then comes to desserts, and a universe of creative and delicious possibilities opens up. Again, we defer to further readings on this topic, but we would like to give you some (hopefully useful) suggestions. 

Rework local traditions, without distorting them. 

Explore traditional sweet recipes from your region or city and adapt them to pinsa, with an innovative and appealing format. Your restaurant is also frequented by tourists, who like to taste traditional local desserts-don't disappoint them. 

Some people consider dessert as the most important course of the meal and some consider it an extra, but almost everyone love it. Offer a mix of light solutions, such as those based on fresh fruit, and richer, more elaborate desserts, such as dark chocolate and caramel.

Provide for a selection of vegan sweet pinsa, eliminating ingredients of animal origin. In this way, you can offer tasty and satisfying options to all customers in a way that is inclusive and respectful of their food and lifestyle choices. 

Especially in desserts, unleash your creativity. Do not be afraid to experiment and dare, for it is in diversity that true culinary excellence lies.

Pinsa is also an alternative to bread

Finally, pinsa can be used as an accompaniment to main courses, as an alternative to bread. This can prove a winning idea for several reasons: 

● To add a touch of originality to the menu;

● To promote the restaurant's values related to quality ingredients and creativity; 

● To offer a variant of the highest quality bread, with undisputable lightness and digestibility;  

● To reduce food waste, as the pinsa base can be easily adapted and used in different preparations.