Pinsa Romana: 4 reasons it’s a winning choice for restaurants

Why should restaurateurs introduce pinsa romana on their menus? What concrete benefits can they gain in terms of customer loyalty? 

In addition to its deliciousness, this Italian speciality guarantees high digestibility and versatility to perfectly match consumers' tastes. It is undoubtedly an excellent choice for customer retention, offering them a different gastronomic experience that is also quick, tasty and innovative.

Market data prompt restaurateurs to introduce this dish on their menus. 

According to Nielsen surveys, the Italian market for pinsa romana is worth almost 40 million euros, with stellar growth rates in recent years. In 2020, growth was explosive, with an impressive +182%, but the first half of 2022 also saw a very significant increase of +55%. 

Today, pinsa romana is known all over the world, and the numbers are a sign of growing consumer interest. The competition that physiologically results from this creates an increasingly wide and diversified offer.

For restaurateurs, offering pinsa romana means standing out in a very competitive market. The risk is greatly mitigated by the certainty of the appreciation by consumers, who today more than ever are looking for new culinary experiences to live and share. In these terms, pinsa can give a competitive advantage. 

The pinsa romana is the blank sheet of paper on which restaurateurs can unleash their creativity. Here, there are no limits to the imagination, thanks to a product that allows the use of unusual ingredients, quality toppings and innovative combinations. The product is extremely versatile: it is ideal for sweet as well as savoury recipes and can play a starring role in a vegetarian or vegan menu.  

Unlike pizza, here the consumer does not rigidly associate the dish with traditional, predefined recipes. It is therefore an opportunity to create, share and, perhaps, popularize one’s creations by taking advantage of the great platform of the web and social networks, so as to bring new customers to one's establishment. 

Precooked bases are a further opportunity to extend the gastronomic offer of the restaurant and create extraordinary dishes without running into extremely complex and laborious processes that take too long to satisfy the appetite of diners. 

The bases are perfect for different types of venues and also for a dynamic, innovative and gourmet street food. They are immediately ready thanks to pre-cooking, and in just five minutes they can satisfy every palate, even the most demanding. Moreover, they are easy to handle, can be stored for up to 18 months, require no baking experience and are a sustainable option thanks to the zero-waste approach, in line with the growing trend amongst consumers for sustainable and eco-friendly cooking.

Digestibility is one of the aspects that are the focus of the comparison between pinsa romana and pizza.  Although both are specialities of Italian cuisine and are created on a base of flour, yeast, water and salt, the two dishes have important differences in ingredients and preparation, which usually contribute to the higher digestibility of pinsa. 

Compared to pizza, the dough has a high degree of hydration (around 80% water) and a lower percentage of yeast, which in itself favours digestibility; it is also left to rise for longer (24 hours or more, with some exceptions) and is baked at a lower temperature, thus preserving the digestibility of the food. Last but not least, the dough derives from a mixture of different flours specifically designed to best combine taste and digestibility.

In conclusion, including pinsa in your menu may be a good idea for all restaurants that want to stand out by offering quality and healthy options. Its digestibility, taste and wide customisation possibilities, quick preparation of bases and sustainable approach are perfectly in line with the needs of a consumer increasingly attentive to health, taste and quality of experience.