La Pinsa Classica

Benemerito & Fortuna is located in Rovito(CS), in Calabria, at the foot of the Sila Grande, and this is where the pinsa is made. In their workshops they work with a single goal, bringing quality to the table, and this is how it was born: La Pinsa Classica

Lorenzo La Pinsa Romana

Lorenzo Fortuna was born in Chicago in 1976. Son of the trade, his parents are chefs at well-known restaurants in the States. He soon returned to Italy at a very young age and began his professional career, following his own passion for cooking. He continued his training with the great chefs of the world of bread-making, leavened products and Italian cuisine, such as Marco Montuori, Luigi Conti, Antonio Chiera, Antonino Cannavacciuolo, Marco Pirotta. He was the first to bring the concept of certified Pinsa romana to Calabria, and in 2014, in Rome, he won the Pizza Award, the prestigious recognition. In 2021 he fulfilled a long-cherished dream: he opened the Pizza and Pinsa School "Lorenzo Fortuna" and the project continues.

La Pinsa Classica

Water, soft wheat flours, wheat flours, salt, and wheat germ, these are the ingredients of this pinsa with its unique fragrance. A simple product that is at the same time turned into a true excellence by the professionalism and mastery of chef Lorenzo Fortuna, who has truly made bread-making an art in the true sense of the word. In his workshop he bakes the "pinse Lorenzo Fortuna", a perfect product that serves as a container for your ingredients, to fully enjoy your filled pinse. Ingredients of the very finest quality: flours from selected grains, salt and extra virgin olive oil. Attention to preparation: skilled workmanship that strictly follows tradition. It is only the know-how and passion of those who prepare it and pass it down through generations that makes the difference.  the pinsa made only with the best ingredients, handcrafted, rolled out one by one, ready to be topped as you wish, simply giving free rein to your creativity. The product retains all its fragrance, which is released as soon as you open the pack! Thanks to the modified atmosphere packaging, made strictly by hand, it allows you to enjoy a genuine pinsa, perfectly preserved with all its goodness. Fragrant, crunchy, light and easy to digest, ready to welcome classic or indulgent fillings. Enjoy it with: shallots wilted in balsamic vinegar and tuna bresaola with herbs, or, with salmon and avocado, grilled vegetables and Montasio, or in place of bread to accompany salads and main courses Heat the oven to its highest temperature, season as you like, place the pinsa on the grill, without a baking tray, and cook for at least 6/7 minutes! The pack contains 2 pinse  Â