Pinsa and Street Food, an opportunity to win customers

For street food vendors, the pinsa is an opportunity not to be missed.

Street food has changed a great deal in recent decades and is a phenomenon on the rise. It is a dynamic world, which has reacted to the limitations of the pandemic with energy, and which, above all, knows how to reinvent itself and continually improve to meet consumer needs. From the classic stalls at major events to food fairs offering sophisticated dishes, street food has transformed to allow everyone to experience authentic flavours with a quick preparation, to be enjoyed ‘to go’. 

Over the years, street food has therefore kept its core intact but has grown in terms of variety and quality of the offer. Through street food, it is possible to enjoy dishes from distant gastronomic traditions, with an extraordinary quality and an affordable price, which is due to the lower fixed costs compared to bars, restaurants and pizzerias. 

Pinsa and street food represent an excellent match. Not only does the pinsa offer vendors an opportunity for differentiation, but it is also perfect for ever-changing food trends that today favour a combination of taste and digestibility. 

Street food, by its very nature, is characterised by quick and tasty meals that are not too heavy, allowing consumers to carry on with their day without a hitch. Pinsa fits well into this, as it is an option that fulfils both requirements. It is a light and digestible food, but at the same time full of delicious flavours. 

In the comparison between pizza and pinsa, the fact that the latter is less common is a strength. Modern street food goes beyond the traditional concept of snacking; its aim is to offer delicious dishes, even from gastronomic traditions far from those familiar to the consumer. 

Today, it is difficult to succeed in a competitive market by offering take-away pizza. To catch the attention, you need something special and innovative. And this is where pinsa stands out: it is innovation by definition. Many have heard of it, but few really know its characteristics and how it differs from pizza and focaccia. We could therefore say that the pinsa represents an opportunity for street food vendors to offer something different and at the same time delicious, capturing the interest of a public always in search of innovation and unique culinary experiences. 

The success of a street food business requires dedication, passion and adaptability. The pinsa can be the secret ingredient for success, but it must be used in the right way. Here are some tips: 

Not all customers know pinsa. You have to be able to communicate correctly what makes it special. The most frequent question will always be about the differences with pizza. Tastings or special events can be organised to introduce the product to the public.

Once you have attracted customers with the novelty, win them over with the delicious taste of the product, which depends on the quality of the base and ingredients. It is best to opt for fresh, local and seasonal ingredients to offer an authentic dining experience.

The choice of menu is crucial for success. To stand out from others, one could propose elaborate and innovative recipes. However, it is important to keep a balance, as street food is all about quick and light meals, that are not too heavy. So, green light to experimentation, but keep an eye on lightness. Offering alternatives for vegetarians, vegans and people with food intolerances is a smart move.

Street food is not only about the food, but also about the experience. It is about creating a welcoming and appealing atmosphere, making sure that the staff is kind and professional, and offering efficient and fast service.

You must make yourself known! Participating in street food events, food festivals or local food markets is almost mandatory to increase business visibility and reach a wider audience. These occasions also offer the opportunity to interact directly with customers and get valuable information. To promote the business, social media should also be exploited to the fullest, focusing on those used by your target consumers. 

As mentioned above, when choosing a menu you should keep a good balance between ingredients and choose combinations that enhance taste and lightness. It is good to experiment, but with judgement, because the competition is fierce. Here are some suggestions for the best start: 

Consumers immediately associate it with pizza. This is an opportunity to bring out the differences, especially in terms of lightness, crunchiness and digestibility.
Prosciutto and arugula

The salty taste of prosciutto is combined with the freshness and slight bitterness of arugula. A few flakes of parmesan and the mix is perfect.
Caprese

A pinsa with cherry tomatoes, buffalo mozzarella, fresh basil and a drizzle of olive oil is a fresh and tasty choice. Perfect for summer.
Grilled vegetables

Grilled courgettes, aubergines, peppers and onions make a colourful and tasty combination. They can be enriched with a drizzle of olive oil and herbs such as thyme or oregano.
Pesto and cherry tomatoes

Basil pesto with fresh cherry tomatoes and mozzarella gives a fresh touch and an explosion of Mediterranean flavours to the pinsa, providing the mix of taste and lightness that wins customers over.