Pinsa’s unique taste and flavor were the result of the baker’s artistry in preparing the dough by grinding cereals and adding the right combination of herbs into the mix. Its very name honors the process, coming from the Latin ‘pinsere’ which means to stamp, to pound. The result defines the ideal characteristics pinsa should have, starting with its oval shape; it has a crunchy exterior while remaining soft on the inside, it is easier to digest compared to regular pizza, thanks to the leavening process; and it has a strong flavor which it owes to its special flour blend, including wheat flour, rice flour, soy flour, and dried mother yeast. Its very own supporting organization, Associazione Originale Pinsa Romana, officially recognizes restaurants as Original and Certified Pinseria, following expert examination and quality control of the entire production process.