Pinsa Romana is an Italian flatbread that is made with a unique dough that is a combination of wheat and rice flour. The dough is said to be more digestible than usual pizza dough and has a slightly sweet flavor.

Pinsa Romana is a different way to enjoy Pizza. It's an incredible roman style pizza that doesn’t make you feel bloated and doesn’t make you regret: a lighter, healthier version of our beloved authentic Italian pizza.

At Pinsa Romana Consulting, we can guarantee you professional advice on everything you need to open a restaurant or pinseria: from choosing the venue to the dough

The main difference between Pinsa and Pizza you will notice is the unique oval shape. However, there are a number of differences between Pinsa and Pizza beyond aesthetics. The dough is made from a combination of soy, rice and wheat flour which makes Roman Pinsa a much healthier alternative to traditional pizza. The dough production process differs from your usual pizza as it’s fermented for up to 72 hours and baked at a lower temperature. This ensures the dough is highly hydrated as it contains up to 80% water.

Pinsa Romana Consulting was born from childhood memories of Michele Pagano, lawyer and entrepreneur from Rome.

Michele has been working and studying to find a way to make a Pizza that doesn’t make you feel bloated and doesn’t make you regret.

Our mission is to offer in market a lighter, healthier version of our beloved authentic Italian pizza.

Prices may vary depending on the options and needs of each business: it is important to frame your goals and budget so that we can formulate the offer tailored to your possibilities