Pinsa is how the Romans do pizza. The distinctive paddle-shaped base is where you notice the real difference; a combination of rice and wheat flour in the dough, together with a little more water than a typical pizza, creates a cloud-like texture both extremely light and satisfyingly crunchy. Each pinsa is hand-topped and stone-baked in a wood-fired oven at scorching temperatures. Made for the moments when time is of the essence but flavour is the order of the day. 'Altogether Italian'