Stretched by hand

What we can properly call "Modern Roman Pinsa" is a reinterpretation of an ancient Roman recipe invented during the Ancient Roman Empire, reworked with new ingredients and modern techniques. 

The original recipe comes from an ancient product made among the rural populations living just outside the walls of Rome, who used to cook a kind of "focacce" or "schiacciatine", grinding cereals (millet, barley and spelt) and adding salt and herbs.