At the Columbus Citizens Foundation, the Roman pineapple was at the heart of an evening dedicated to Italian gastronomic tradition and its growing spread in the United States. As part of the events organized by House of Made in Italy, yesterday at 6 pm the event was held together with Di Marco to celebrate the American National Pinsa Day.
The initiative marked the official kick-off of the event in the United States, with an evening entirely focused on the Roman pineapple, which in recent years has gained more and more space in the international gastronomic panorama. At the heart of the event not only the tasting, but also the story of a preparation that combines tradition, research on the impacts and new modes of consumption of Italian cuisine abroad.
During the evening it was also deepened the research work that led to the birth of the original recipe of the pinsa, developed through years of experimentation on the dough. The formula, based on a mix of wheat flours, rice and soybean with yeast mother, was born from over two thousand tests conducted to obtain a balance between lightness, consistency and digestibility.
Produced in Rome and crafted, the fin follows a 72-hour leavening and is characterized by the high hydration of the dough, which gives it a soft texture inside and crispy outside. The visual aspect, from bubbles to prints left by manual processing, has also become part of the identity of a product that focuses on the simplicity of ingredients and on the quality of the base.
During the evening the award ceremony dedicated to the best pinserie in the United States was held, designed to enhance the professionals who contributed to the spread of the Roman pine in the American market. A recognition that celebrated not only the final product, but also the work on training, dough and the valorization of Italian raw materials.
L’articolo National Pinsa Day: The Roman Pinsa conquers the United States proviene da IlNewyorkese.