Il Grano

The history of the roman pines The pina romana (from the Latin pinesere - lie down, spread) was born well before the pizza, from a recipe of ancient Rome. An original recipe from a peasant population outside the walls of Rome, which thanks to its milling of barley, spelled and millet, mixed with herbs, salt and water was cooked like a fougasse. Then this recipe has been revisited, made to adapt to current modern work techniques. A secret mixture has been recreated from the old recipe and to arrive at the current flavors, based on ancient wheat flour, soy (which helps hold the dough by giving it friability) and rice ( to keep moisture during cooking and give lightness). This alchemy gives the pines three qualities: hypocaloric, hypolipidic and high digestibility. The process is very important to follow, including the temperature of the water and the respect of the different stages to obtain a good maturation (transformation of starch into glucose) and levitation (transformation of glucose and yeast into gas and alcohol). The dough should be matured for at least 48 to 72 hours. After this little technical trip, you are ready to discover a pineapple with crisp borders and mellow inside. Our selection of wines is delicately studied to satisfy the most discerning as the most delicate with more than a hundred wines that can be tasted with glasses. And the Spritz will not leave you ice.