Widely considered to be the original pizza from ancient Roman times, the pinsa has become a hot topic lately with pinsa pizzerias popping up all around Europe – and now in Tokyo, too. The main difference between a pinsa and the modern pizza is that the pinsa has half the calories and special seasonal ingredients are used to make it. The pinsa base also consists of carefully selected natural wheat flour, rice flour and soy flour, and natural yeast is used.
Japan's first pinsa specialty restaurant, Pinsa de Roma, recently opened its doors in Omotesando, featuring 13 different light and crispy types of this delicious flatbread. And to make them even more authentic, the restaurant imports special ham and cheese direct from Italy. We stopped by for a taste test and fell for the ‘Carbonara’ (¥1,200) and ‘Italian mortadella and pistachio’ (¥1,400). For those with a sweet tooth, they also serve dessert pinsas including 'Apple, honey and cinnamon' and 'Strawberry and lemon yoghurt cream' (¥1,000 each).
A little expensive for a smallish pizza? Think of it in terms of Sean Connery – every Bond that came after him has paled in comparison. The pinsa is the real deal!
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