Lingua and Roman “Pinsa”
The dough of the “Lingua Romana” ferment minimum 72 hours and this gives it an unbeatable lightness and digestibility, a flavor and textures still unknown in the conventional market, making this “classic” a novel proposal.
Like all high quality gastronomic products, they are sold “by weight”; the client chooses from a wide variety of proposals and they are cut (with scissors to respect the fermentation sockets) the exact amount they want or also “al Trancio” (by pieces).
For this type of pizza always fresh ingredients are used and especially in season and if possible from the area; This gives the possibility of obtaining a healthy, tasty and cheaper product and very, very attractive, maintaining the unbeatable QUALITY / PRICE value!! These products from the land are alternated with true Delikatessen from Italy that raise the quality of these Pizzas to the level of “Gourmet” but at a cost accessible to all budgets.
Its type of preparation with very high hydration makes it a product designed to be “reheated” and in fact that is the key point of the Lingua Romana.
The presentation of the showcase is always colored, fresh and very attractive since it is practically “at room temperature”; the Pizza is actually reheated for 3-4 minutes in the oven where, thanks to its high hydration, it is even softer on the inside and fragrant on the outside … a delicacy for the palate!
This means that practically ALL production can be sold in a few hours without losing quality and, at an economic and management level, reduce waste to zero! (very important fact for a gastronomic activity!)
This type of product is ideal to be consumed as a snack or snack, also as a main dish (lunch and dinner), in addition to being used as “tapas” or “finger food” and served as snacks or catering.