{"id":4542,"date":"2023-06-17T19:21:41","date_gmt":"2023-06-17T17:21:41","guid":{"rendered":"https:\/\/www.danielesciarotta.it\/?p=4542"},"modified":"2024-04-13T10:38:34","modified_gmt":"2024-04-13T08:38:34","slug":"pinsami-cuore-italiano-pinsa","status":"publish","type":"post","link":"https:\/\/www.danielesciarotta.it\/en\/pinsami-cuore-italiano-pinsa.html","title":{"rendered":"Pinsami Heart Italian Pinsa"},"content":{"rendered":"<p>Pinsami Cuore Italiano, the pinsa dough is made with 3 different flours: <strong>wheat, soy and rice flour<\/strong>. This mixture, together with the dried sourdough, creates a very hydrated dough, favors a long leavening a very digestible dough and helps to make the pinsa always fragrant and crunchy. Pinsa Romana is a type of pizza originating in Rome, Italy. It is a variation of the traditional pizza and is known for its unique shape and light, crunchy texture. The dough used for pinsa romana is typically made with a combination of wheat, soy, and rice flours, which gives it a distinct flavor and texture. The dough is fermented for an extended period, resulting in a light and airy crust. The Roman pinsa is typically elongated into an oval or rectangular shape, rather than the traditional round pizza shape. It is then topped with a variety of ingredients, including classic pizza toppings such as tomato sauce, cheese, and various meats or vegetables. The term &quot;pinsa&quot; comes from the Latin word &quot;pinsere&quot;, which means to stretch or press. This refers to the unique stretching technique used to shape the dough. The final product is cooked in a hot oven, resulting in a crispy and flavorful pizza. Pinsa Romana has gained popularity in recent years and can now also be found in pizzerias and restaurants outside Italy. It offers a delicious alternative to traditional pizza and is worth a try if you can find it.<\/p>","protected":false},"excerpt":{"rendered":"<p>Pinsami Cuore Italiano, l\u2019impasto della pinsa viene realizzato con 3 farine differenti: farina di frumento, di soia e di riso. Questa miscela, insieme alla pasta madre essiccata, crea un impasto molto idratato, favorisce una lunga lievitazione un impasto molto digeribile e contribuisce a rendere la pinsa sempre fragrante croccante. Pinsa Romana \u00e8 un tipo di [&hellip;]<\/p>","protected":false},"author":1,"featured_media":4544,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1050,163],"tags":[701],"class_list":["post-4542","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pinsa","category-pizza-italy","tag-pinsa"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.5 (Yoast SEO v26.5) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pinsami Cuore Italiano Pinsa - Daniele Sciarotta<\/title>\n<meta name=\"description\" content=\"Pinsami Cuore Italiano, l\u2019impasto della pinsa viene realizzato con 3 farine differenti: farina di frumento, di soia e di riso.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.danielesciarotta.it\/en\/pinsami-cuore-italiano-pinsa.html\/\" \/>\n<meta name=\"author\" content=\"Daniele Sciarotta\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Pinsami Italian Heart Pinsa - Daniele Sciarotta","description":"Pinsami Cuore Italiano, the pinsa dough is made with 3 different flours: wheat, soy and rice flour.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.danielesciarotta.it\/en\/pinsami-cuore-italiano-pinsa.html\/","author":"Daniele Sciarotta","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"BreadcrumbList","@id":"https:\/\/www.danielesciarotta.it\/pinsami-cuore-italiano-pinsa.html#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.danielesciarotta.it\/en\/"},{"@type":"ListItem","position":2,"name":"Pinsami Cuore Italiano Pinsa"}]}]}},"_links":{"self":[{"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/posts\/4542","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/comments?post=4542"}],"version-history":[{"count":4,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/posts\/4542\/revisions"}],"predecessor-version":[{"id":5222,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/posts\/4542\/revisions\/5222"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/media\/4544"}],"wp:attachment":[{"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/media?parent=4542"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/categories?post=4542"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/tags?post=4542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}