The “pinsa” arrives in Geneva

While some of you may be enjoying a piadina, every epicurean is familiar with pizza. On the one hand, there’s the Roman school, on the other, Neapolitan culture. There’s something for every taste. At Pinsa!no classic pizza, but a subtly revisited Roman cousin. Lighter, easier to digest and, they say, even friendlier. From September 18, gourmets will be able to bite into this Italian specialty, considered to be the ancestor of pizza. Crispy on the outside and soft on the inside, pinsa promises to seduce aficionados of typical transalpine delicacies. The project was the brainchild of Jonathan Egger, who quickly fell in love with this authentic, modern and light Italian alternative. With carefully (and patiently) worked dough, fresh, local ingredients and well-thought-out recipes, Pinsa promises to make sparks fly. In any case, let’s wish her all the best…