Chef inspiration
Pinsa Romana con Acciughe di Sicilia e Squacquerone
Roman pinsa with Sicilian anchovies, fresh Squacquerone and red bell pepper sauce—salty, milky, gently tangy and sweet.
The story
About the dish
Sicilian anchovies bring concentrated sea-salt savor, while Squacquerone from Lira Rossa supplies a soft, milky counterpoint with a delicate tang. Red bell pepper sauce rounds those flavors with mellow sweetness, letting each topping remain distinct against the pinsa.
Pinsa sounds ancient because its name is linked to the Latin pinsere, “to press or stretch,” yet the Roman preparation is a modern one created in 2001. Squacquerone adds another Italian landmark: the famously soft, spreadable cheese is associated with Romagna, where its sweet, delicate and lightly acidic character is traditionally enjoyed with piadina.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.