Chef inspiration
Pinsa con Porchetta, Patate e Rucola
PINSA con PORCHETTA PATATE e RUCOLA
A crisp, airy pinsa layered with roasted pork, potato, stracciatella, and peppery arugula.
The story
About the dish
Pinsa is built for contrast: a light interior, a crisp exterior, and toppings added with enough restraint that the crust still matters. Davanti pairs that foundation with porchetta, potato, stracciatella, and arugula.
The porchetta brings savory roasted-pork flavor, while potato makes the topping more substantial without adding heaviness. Stracciatella softens the richer notes with fresh creaminess, and arugula finishes the pinsa with a peppery bite.
Despite its ancient-sounding name, pinsa romana is modern. Turismo Roma traces it to 2001 and baker Corrado Di Marco, who developed a dough whose long leavening helps create the crisp exterior and soft center that define the style.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.