Long before pizza, Rome was making pinsa – the epic flatbread. Crafted the traditional Roman way from a blend of specialty flours, Epico Pinsa Romana uses a 48 to 72-hour slow-fermented sourdough, then hand-stretched and stone-baked for epic freshness, authentic flavour, and easier digestibility in every bite.
BORN IN ROME AND PERFECTED OVER CENTURIES, PINSA IS THE LIGHTER, AIRIER FLATBREAD THAT INSPIRED PIZZA. MADE FROM A UNIQUE BLEND OF SPECIALTY FLOURS, THE DOUGH IS SLOW-FERMENTED FOR UP TO 72 HOURS, HAND-STRETCHED, AND PAR-BAKED FOR THE PERFECT GOLDEN BASE. THE RESULT?
CRISP ON THE OUTSIDE, SOFT AND FLUFFY INSIDE – AND SURPRISINGLY EASY TO DIGEST. WHETHER YOU TOP IT SIMPLY WITH TOMATO AND MOZZARELLA OR PILE IT HIGH WITH YOUR OWN EPIC CREATIONS, EPICO PINSA ROMANA BRINGS THE TRUE TASTE OF ROME HOME.
NATURALLY EPIC. HAND-CRAFTED.
EPICO Pinsa Romana (230g e)
UP TO 72 HOURS IN THE MAKING. READY IN MINUTES.
INSPIRED BY ROME, EPICO PINSA ROMANA IS SLOW-FERMENTED, HAND-STRETCHED AND STONE-BAKED FOR AN IMPOSSIBLY LIGHT, CRISP BASE THAT’S READY TO TOP, BAKE AND ENJOY IN MINUTES.
WHAT MAKES IT EPICOUP TO 72-HOUR SLOW FERMENTATION CREATES THAT AIRY, EASY-TO-DIGEST TEXTURE SPECIALTY FLOUR BLEND DELIVERS CRISPNESS OUTSIDE, SOFTNESS INSIDE HIGH-HYDRATION DOUGH LOCKS IN MOISTURE FOR A GOLDEN FINISH HAND-STRETCHED & PAR-BAKED – NO MESS, NO WAITING AUTHENTICALLY ROMAN, MADE MODERN BY EPICO RIGHT HERE IN AUSTRALIA HOW TO PREPAREEPICO PINSA ROMANA IS PAR-BAKED – JUST FINISH IN YOUR OVEN FOR FRESH, STONE-BAKED CRISPNESS EVERY TIME. HOT TOPPINGS:TOP WITH YOUR FAVOURITE INGREDIENTS AND BAKE AT 240 °C FOR AROUND 5 MINUTES, OR UNTIL CRISP AND GOLDEN. FRESH TOPPINGS:BAKE THE BASE ONLY AT 240 °C FOR AROUND 5 MINUTES, ALLOW TO COOL SLIGHTLY, THEN TOP WITH FRESH INGREDIENTS.(ALSO PERFECT FOR AIR FRYERS AND PIZZA OVENS.) STORAGE:KEEP REFRIGERATED AT OR BELOW 4 °C. ONCE OPENED, CONSUME WITHIN 24 HOURS.
WHAT MAKES IT EPICOUP TO 72-HOUR SLOW FERMENTATION CREATES THAT AIRY, EASY-TO-DIGEST TEXTURE SPECIALTY FLOUR BLEND DELIVERS CRISPNESS OUTSIDE, SOFTNESS INSIDE HIGH-HYDRATION DOUGH LOCKS IN MOISTURE FOR A GOLDEN FINISH HAND-STRETCHED & PAR-BAKED – NO MESS, NO WAITING AUTHENTICALLY ROMAN, MADE MODERN BY EPICO RIGHT HERE IN AUSTRALIA HOW TO PREPAREEPICO PINSA ROMANA IS PAR-BAKED – JUST FINISH IN YOUR OVEN FOR FRESH, STONE-BAKED CRISPNESS EVERY TIME. HOT TOPPINGS:TOP WITH YOUR FAVOURITE INGREDIENTS AND BAKE AT 240 °C FOR AROUND 5 MINUTES, OR UNTIL CRISP AND GOLDEN. FRESH TOPPINGS:BAKE THE BASE ONLY AT 240 °C FOR AROUND 5 MINUTES, ALLOW TO COOL SLIGHTLY, THEN TOP WITH FRESH INGREDIENTS.(ALSO PERFECT FOR AIR FRYERS AND PIZZA OVENS.) STORAGE:KEEP REFRIGERATED AT OR BELOW 4 °C. ONCE OPENED, CONSUME WITHIN 24 HOURS.
