Australian diners are well known for their eagerness to embrace new dishes and their love of authentic international cuisine.
Just look at how quickly sourdough, handmade pasta and slow-fermented pizza doughs went from boutique trends to mainstream staples. Authenticity often requires specialised skills, the right equipment and time. And chefs know better than anyone time translates directly to increased labour and cost.
But the appetite among Australian consumers for authenticity is here to stay, so if your goal is to stay ahead of culinary trends and offer your customers authentic, delicious menu options – while saving on time and labour costs – Alfina’s ready-made pinsa bases could be the perfect addition to your kitchen.
A modern Roman tradition
Pinsa is a light, airy Italian flatbread with a crisp, golden crust and a tender, gentle crumb – with just the right amount of resistance to the pull. Made from a blend of wheat, rice and soy flour, pinsa is naturally fermented with wild yeast, resulting in a delicate floral aroma and none of the sharpness of residual yeast.
How is pinsa dough made?
Crafting authentic pinsa dough is an art that demands precision and patience. It begins with chilled water, slowing the fermentation to ensure the dough develops evenly and retains its delicate structure. The dough has a high hydration level which requires careful kneading to ensure proper gluten formation. It then rests for 24–72 hours for optimal fermentation. After dividing and rising, the dough is gently rolled out to allow air bubbles to form, giving pinsa its signature lightness. The bases are pre-cooked before being topped, finished in the oven and decorated with spectacular, fresh ingredients
A pinsa is not a pizza
While pinsa and pizza are both breads, they are not the same. Pizza is as much about the sauce and toppings as it is the base: think folded bases laden with sweet tomato passata and melted, creamy mozzarella. Pinsa, however, is more on the bread side – with a unique texture that delivers a satisfying crunch. While sauces like tomato passata or white sauce can be used, the emphasis remains on the bread and fresh, lively toppings.
Serving suggestions
Toppings for pinsa can be as traditional or as modern as you like, but to capture the unique texture, aim for toppings that complement the dough. Nothing too heavy or overpowering. Traditional options like prosciutto, fresh mozzarella and arugula (rocket) work perfectly, but don’t be scared to experiment with more creative toppings like smoked salmon or even kangaroo. The beauty of pinsa is its adaptability. Some suggestions you may wish to try include:
- Pinsa Diavola: A fiery flavour bomb with spicy salami, roasted red peppers, and black pepper atop a subtle tomato and mozzarella base.
- Pinsa Carbonara: Guaranteed to impress Australian diners, this rich, decadent take on the classic pasta dish is topped with pecorino, guanciale and burrata.
- Beef Carpaccio: A sure hit for beef lovers, featuring thin slices of rare beef, marinated artichokes, shavings of parmesan, and a drizzle of balsamic on a simple olive oil and garlic base
Alfina’s pinsa and you
Alfina’s pinsa bases are the real deal. Made in Italy by the Di Marco family, their preparation is strictly controlled and certified by the Associazione Originale Pinsa Romana. Sunny Sharma from Bidfood Richland explains, “It’s a standout product. The only comparison would be a handmade product made in-house.”
While Alfina’s pinsa is a premium product, this doesn’t hinder its place on your menu. “Pinsa, like sourdough, is a process. It takes time. It’s more authentic, and if we focus solely on price, we’re missing the point. This is about offering a unique, authentic artisan product.”
Tibin Thomas, head chef at the heritage-listed Tathra Hotel on the NSW south coast, added Alfina’s pinsa sorriso to their menu with great results. “I was looking at pizza bases on myBidfood when I stumbled upon Alfina’s pinsa. I’d never heard of them, so I asked Steve (my rep) to get me some samples.”
Tibin believes the results spoke for themselves. “We had them on at lunchtime and they were very popular. I was using fresh burrata, top-quality mortadella, pistachios, organic honey and fresh wild rocket, we charged $24.” Tibin says.
Alfina’s pinsa bases
Alfina’s pinsa comes in three sizes – grande, piatto and sorriso. Alfina’s Pinsa Grande (216668) is the largest of the range and ideal for serving at catering events, as a shared dish or by the slice in a ready-to-go style at a café or wine bar: approx. 19 x 60cm. They also make a fantastic alternative to Turkish breads for your antipasto plate.
Alfina’s Pinsa Piatto (216669) is the perfect plate size and will complement your pizza menu with a fresh, pinsa alternative.
Alfina’s Pinsa Sorriso (216670), meaning “smile” in Italian, is characterised by its folded shell shape and is the perfect alternative to a panuozzo, panini or toasted focaccia: 19 x 15–20cm. The options for fillings are limited only by your culinary repertoire and imagination.
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