The voices of pinsa
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“Made with my own hands. Period.”
Roberta Bergamo
Pinseria da Roberta · Lecce
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“A living product changes, breathes and reacts.”
Emiliano Chiocchio
La Pratolina · Roma
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“The dough is guided rather than forced.”
Alessio Marasca
La Pinsa di Anton · L’Isle-sur-la-Sorgue
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“The pinsa must always arrive with the same consistency, the same fragrance, the same identity.”
Leo Cugnata
Pinsa Rossa · San Francisco
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“Pinsa is more complicated than it may appear.”
Gino Benevenga
Venga Cucina · Toronto
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“The public is curious, but it must be led with measure.”
Alessandro Perretti
Vale&Ale · Parigi
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“Those who arrive first must not only serve a product well: they must explain it, defend it, give it credibility.”
Gianluca Legrottaglie
Montesacro · San Francisco