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Pinsa romana

Pinsa romana, original recipe. Ancestor of the well-known pizza. Its main characteristic is due to a mix of flour, presence of mother yeast, absence of animal fat and use of a limited amount of oil. Finally the long rising (minimum 24 hours).

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Size Width Height Mp
s 333 px 500 px 0.5
m 667 px 1000 px 2
l 1333 px 2000 px 8
xl 2432 px 3648 px 15

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