In recent years, the “pinsa” has become a true Italian phenomenon. Similar to pizza, it stands out with some important features that make it much lighter and more digestible, suitable for both savory and sweet recipes. The “pinsa” is perfectly suited to be enjoyed at various times of the day: from lunch to dinner, from aperitifs to main courses, or as a bread substitute.
Unlike pizza, the dough is enriched not only with wheat flour but also with rice and soy flour. It requires a lengthy leavening process and a “pinched” stretching of the dough, resulting in a distinctive oval shape.
PINSAMI – THE LEADER IN ITALIAN RETAIL
Pinsami, headquartered in the heart of the Italian Food Valley, specializes in premium “pinsa” bases for both retail and food service. Leading the Italian retail market share, it’s experiencing exponential growth in Europe and beyond, as its “pinsa” bases are quickly appreciated for their quality, taste, versatility, and quick preparation, leading to high turnover rates in retail stores and strong customer loyalty. With its new facility in Emilia Romagna, the company has reached a production capacity of about 100,000 “pinsa” per day, following controlled and BRC- and IFS-certified production processes.
Pinsami is a young, ambitious company constantly focused on innovation and quality.
Since its foundation, Pinsami has achieved incredible sales results, growing from a revenue of 600,000 euros in 2018 to nearly 5 million euros in 2020, and almost reaching 17 million euros by the end of 2022. The company has even more ambitious goals for the coming years, based on the increasing appreciation of both the Italian and international markets.
PINSAMI – THE BELOVED ITALIAN “PINSA” ABROAD
Pinsami is rapidly expanding its presence abroad, both in the retail and food service channels, across Europe and beyond. Its “pinsa” bases are highly appreciated for their combination of quick preparation (5 minutes in the oven) and extreme simplicity of use.
These bases are suitable for simple recipes (such as with oil and rosemary for a tasty bread), traditional toppings like tomato and mozzarella, and even gourmet creations, including sweet ingredients. Moreover, the high digestibility of this baked product sets it apart and makes it even more special and cherished.
The Pinsami dough is a result of various factors: high-quality wheat flour makes the dough well-hydrated, soy flour, rich in protein, eliminates the need for animal fats; rice flour reduces gluten content and contributes to the dough’s digestibility by retaining water during cooking. This initial phase is followed by extended leavening, hand processing to trap as much air as possible in the dough, and finally baking in the oven when the dough is perfectly matured.
Pinsami’s retail range includes both classic and whole wheat “pinsa” bases, which can be stored in the FRIDGE (with a shelf life of 60 days), FREEZER (with storage for up to 18 months), or at ROOM TEMPERATURE (guaranteeing 90 days of freshness).
“PINSA” FOR FOOD SERVICE TOO
For those in the food service industry, the major advantage lies in using high-quality pre-cooked “pinsa” bases, which eliminate risks and wastage of raw materials, remove the need for specialized personnel, and ensure a professional outcome in just a few minutes of cooking.
Pinsami’s food service offering is enriched with various formats: oval, round, single portions, extra-large, and different storage options, catering to the needs of various types of establishments.
Pinsami will be present at Anuga in Hall 2.2, Stand 018.
