Fast, practical and always the same solution for your work
Various sizes available for a customized supply for you
Product not subject to asterisk for frozen food on menu
Elimination of:
Dough
Storage of dough and pallets
Dough leavening control
Drafting
The crunchy exterior and the softness of the very honeycombed mollicle provides Pinsa Romana with a UNIQUE lightness and crunch.
During service there is a significant reduction in preparation time compared to classic pizza. No use of flour, No spreading and no worries!
If at a particular time of year your work decreases you will not be subject to waste. Our Pinse will keep for more than a month.
By eliminating various parts of the processing, you will only need to season and bake your Pinsa.
Because of our very careful production you will always have the same product. You won't have to worry about changes in climate, personnel or increase and decrease in labor.
Pinsa dough has 80 percent of its weight in WATER, which evaporates in cooking, giving the product a unique lightness and ease of digestion.
Bars, Restaurants, Pizzerias, Pubs, Delicatessens
Grocery Stores, Supermarkets, Boutiques
Small- or large-scale distributors
Request a product startup consulensa.
One of our experts will follow you in integrating Pinsa Romana into your menu and kitchen.
Bakery Good is a brand owned by Rodia sas.
Bakery Good, Artisans of Taste
The crunchy exterior and the softness of the very honeycombed mollicle provides Pinsa Romana with a UNIQUE lightness and crunch. During service there is a significant reduction in preparation time compared to classic pizza. No use of flour, No rolling out and no worries! If at any given time of the year your work decreases you will not be subject to waste. Our Pinse will keep for over a month. By eliminating various parts of the processing, you will only need to season and bake your Pinsa. Thanks to our very careful production you will have a product that is always the same. You will not have to worry about changes in weather, staffing or increase and decrease in labor. Pinsa dough has for 80 percent of its weight WATER, which in cooking evaporates, giving the product a unique lightness and ease of digestion.
