Chef inspiration
Pinsa Romana con Bresaola, Asparagi in Salsa Mimosa e Parmigiano
Pinsa with bresaola, asparagus, hard-boiled egg and olive-oil salsa mimosa, finished with Parmigiano shavings.
The story
About the dish
Savory bresaola meets grassy asparagus and nutty Parmigiano on Davanti’s pinsa. Hard-boiled egg and extra-virgin olive oil form the salsa mimosa, giving the topping a soft richness that balances the cured meat and vegetables.
Despite its Latin-sounding name, pinsa romana is a modern food. Turismo Roma traces it to 2001 and baker Corrado Di Marco, who joined family baking knowledge with a new dough formula; careful kneading and long leavening give pinsa its characteristic crisp exterior and soft center.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.