Leavened, Partially Baked Bread, with Extra-Virgin Olive Oil (4.9%) Accompanied by a Truffle Butter.Spread on Top. Multiple Cooking Methods. Triple Fermented Dough. Ready in Minutes.A 72-hour triple fermented sourdough bread with extra-virgin olive oil, hand-stretched and baked on Italian marble, paired with a rich truffle butter Pinsa is an ancient Roman bread made with 00 wheat flour, semolina, and sourdough with a long leavening process which creates a light, fluffy bread. Hand-stretched from a 72-hour triple fermented sourdough, kneaded with extra virgin olive oil, and baked on traditional Italian marble, Pinsa has a lovely crispy texture yet is incredibly soft inside. Pinsa bread is perfect with savory or sweet toppings and is endlessly versatile. The Classic One The Decadent One The Italian One The Sweet One
For allergens including Cereals containing Gluten, see ingredients in bold.
Storage and Usage
Keep Refrigerated
Allergy Advice
May Contain Lupin
May Contain Mustard
May Contain Soya
May contain traces of Soy, Mustard and Lupins.
Typical values
as consumed per 100g
Energy
1414kJ
Energy
337kcal
Fat
13.4g
of which saturates
6.7g
Carbohydrate
43.7g
of which sugars
2.5g
Fibre
3.2g
Protein
8.8g
Salt
1.90g
Origin Information
Country of Origin: Italy
Oven cook
From Chilled
Serves 2Recommended for best results!1. Pre-heat your oven and baking tray to 220°C (200°C fan / gas mark 7).2. Remove the pinsa from the packaging and place on the pre-heated tray. Cook for 6 to 8 minutes (depending on how crispy you want it!).3. Melt the butter. You can do this by peeling back the foil lid on the butter halfway and placing it on the baking tray for the last 1 minute of cooking, or melt the butter in a pan.4. Remove the pinsa from the oven. Drizzle the melted butter over the hot pinsa until it is fully coated and enjoy a delicious taste experience.
Recycling
Component
Material
Recyclable
Sleeve
Card
Disclaimer
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