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 Epico?
• Up 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 and par-baked – no mess, no waiting.
• Authentically Roman, made modern by Epico right here in Australia.
How to prepare:
OUR PINSA IS SO VERSATILE, YOU CAN CHOOSE TO HAVE HOT OR FRESH TOPPINGS. REFER TO OUR RECIPE PAGE FOR SOME IDEAS
OUR PINSA is par-baked – just finish in your oven for fresh, stone-baked crispness every time.
For Best Results
• Preheat oven to 240°C
• Bake directly on the oven rack (this allows hot air to circulate for maximum crispness)
• Refer to packaging for cook times based on topping choice
NOTE: Can also be baked in air fryer or pizza oven. Cook times vary by model. Refer to packaging for recommendations and adjust time and temperature to suit your appliance and preferred level of crispness.
Storage
Keep refrigerated at or below 4 °C.
Once opened, consume within 24 hours.
From roman-style kitchens to your local deli, Epico Pinsa Romana is finding its way into ovens across Australia.