The Pinsa Romana, a highly digestible pizza variant with an elongated, almost oval shape, already topped in the Margherita version, i.e. with tomato and mozzarella, only to be heated and enjoyed.
Europizza's recipe calls for 48 hours of leavening with natural mother yeast, exclusive hand processing and baking on stone.
Available in the refrigerated version, individually packaged, it has a shelf life of a good 75 days from production.