Pinsabella St. Kilda - Pizza Healthy Pinsa
Welcome to Pinsabella, where the authentic Roman Pinsa revolution meets St. Kilda. Pinsa is a unique pizza originating from Rome, Italy, made with a special dough that’s fermented for longer than traditional pizza dough. Indulge in the crispy, airy texture of Pinsa Romana, crafted from a blend of wheat, soy, and rice flours, delivering a light, flavorful bite that’s not only delicious but also easy to digest.
OPEN FRIDAY & SATURDAY - 5 PM TILL LATE
DINE IN AND TAKEAWAY FULLY LICENSED
Welcome to Pinsabella
Nestled in the heart of St.Kilda, Pinsabella is bringing to town the revolution in the world of pizza directly from Italy.
From the heart of Rome to around the world – the success of the Pinsa Romana has been astonishing. Its unique flavour, combined with an unparalleled light texture and high digestibility, have accelerated its diffusion in Italy and abroad. Today there are more than 7,000 Pinserias all over the world that offer the real Pinsa Romana.
An oval shape, a mix of wheat, soy and rice flour. Mother Dough: the revolution in the world of pizza is served.
The Pinsa Romana is crunchy on the outside, soft on the inside and very light. The mix of flour result in a hydrated dough, without any fats or sugars. An explosion of flavour that won't weigh you down.
At Pinsabella, Dine in or take away options are available. The focus off course is on "Pinsa Romana" but we also offer an awesome selection of Lasagne to cater for all palates and taste.
Technically, this isn’t pizza. Pinsa, its Roman cousin, uses a blend of grains (wheat, soy and rice flour) with higher hydration and a longer fermentation. " READ FULL ARTICLE HERE
Pinsabella
hits the Sunday news
Awesome article on the Age for Pinsabella
Link to full article here
Pinsabella is a proud member of OPR
THE OPR ASSOCIATION WAS BORN FROM THE NEED TO SAFEGUARD THE AUTHENTICITY OF THE PINSA ROMANA FROM ALL POINTS OF VIEW
This product is considered an excellence by white art experts, continuous updating and optimization combined with decades of experience have made it possible to produce an exclusive mix of flours, the only one that can be used to make Pinsa Romana.
