As many of you know at Pinsería Il Grano, we always want to share our famous pinsa bases with all those restaurants that want to introduce the authentic Roman pinsa to their menu. Our chef Simone Basile has been perfecting pinsa dough for more than 20 years to offer in each bite a lighter, crunchier and more digestible dough that has nothing to do with traditional pizzas.
One of the last restaurants that has wanted to include our pinsas in its menu is El Mestizaje de Elche (Alicante). Together we have made a collaboration to create the new mestipinsa. A truffled carbonara that is born from the union of two cultures creating a pinsa da paura.
Chef Tómas López and Simone Basile come together to create this special pinsa that will not leave anyone indifferent. We combine the quality of our pineapple bases and the wisdom of Chef Tómas in a light and exquisite product that no one can resist.
DO YOU WANT TO KNOW HOW THE NEW MESTIPINSA IS MADE?
In Mestizaje Casa de Tómas López they welcomed our beloved Simone to make the Mestipinsa together. Find out in the following video. https://www.youtube.com/watch?v=wDXklkMav9k&t=18s
Do you want to serve the authentic Roman pineapple in your restaurant?
Whether you are a private individual or a restaurant, at Il Grano we take care of preparing the pineapple dough so that you can enjoy it or serve it in your restaurant menu or taste it at home.
Make your order here .
Many of our buyers of pineapple bases are restaurants that trust in the quality and freshness of our most important product: the base
«Mestizaje», Mare de Déu Desamparats, 13, 03203 Elche
«Ecomoments», Ronda de Narcís Monturiol 4, in Valencia
«La Bocana» Marina Salina, Paseo de la Libertad, Torrevieja.
Serve in your restaurant an incredibly lighter and crunchier base with a fermentation that can last up to 72 hours and that is more digestive.