Place to taste authentic Roman pinsa
- LA SPEZIA -
Bella Napoli, a venue in La Spezia, is not only a pizzeria and trattoria but also a pinseria — a place to taste authentic Roman pinsa: a typical focaccia from Lazio, about two centimetres thick and very rich in air pockets within the dough, making it light and crispy on the outside and soft on the inside. On the Pinseria Bella Napoli menu, you will find 25 different types of pinsa, based on three dough varieties: classic dough, five-grain dough, and one made with sativa hemp. And for those who wish to enjoy their favourite pinsa comfortably at home or wherever they desire, we also offer a convenient takeaway service.
Why choose pinsa?
Roman pinsa was already included in the Pizzeria Bella Napoli menu after Massimo Naclerio, pizzaiolo and one of the owners, completed all the training at the Di Marco company and obtained certification in 2016.
A successful innovation, the pinsa has convinced the owners to open a venue dedicated to this speciality of Lazio cuisine.
The Roman pinsa is an invention of the Di Marco company, a leader in the sector for decades: this product, created in 2001, has become so popular over the years that it is now sold and enjoyed in thousands of restaurants and pizzerias around the world.
Pinsa is considered an excellence by experts in bakery arts: continuous updates and optimisation combined with decades of experience have made it possible to produce an exclusive flour blend, the only one suitable for making the true Roman pinsa.
La Pinsa Romana si distingue dalla pizza tradizionale per il tipo di impasto, a base di una miscela di farine certificate e meno caloriche rispetto a quelle delle normali pizze, oltre che per la maggiore idratazione, la forma ovale e la migliore digeribilità, dovuta anche alla lunga lievitazione, che va da un minimo di 24/30 ore ad un massimo di 70.
La Pinseria Bella Napoli ha scelto una via di mezzo, con una lievitazione tra le 40 e le 45 ore. Il risultato finale è un prodotto croccante fuori e morbido dentro, altamente digeribile e pronto per essere completato con diversi condimenti.
By combining scientific research with the teachings of his maternal grandfather on ancient bread-making techniques, Corrado Di Marco was able to understand and improve the dietary factors as well as create an exclusive, inimitable product, thus revolutionising the world of pizza.
The crispness, digestibility, and fragrance distinguish the original Roman Pinsa, along with its particular texture — crispy on the outside and soft on the inside.
The softness inside is maintained thanks to the rice flour, which has the role of “fixing” the water present in the dough during baking.
Thanks to its lightness, the Roman Pinsa is particularly suited to alternative toppings that perfectly complement this dough.
The various stages of preparation, from making the dough to portioning, rolling out, and baking, must be meticulously followed, demonstrating that producing a good Roman Pinsa is a true science.
Our Pinsas
bella napoli
Our menu
The Pinseria Bella Napoli menu in La Spezia offers around 25 pinsas for every taste, all long-leavened and prepared on three bases to choose from: classic dough, five-grain dough, and sativa hemp dough. The latter is made with wholemeal flour rich in proteins, essential amino acids, and about 20% fewer calories compared to wheat flour, also being more digestible as it contains no gluten.
On our menu, you can choose from many types of toppings, from the most classic to more creative combinations with original flavour pairings, all united by absolute ingredient quality and careful selection of raw materials. Thanks to its lightness, Roman Pinsa is particularly suitable for alternative toppings that perfectly complement this dough.
The flour blend used to make Roman Pinsa (wheat, soy, rice, and sourdough), combined with a high hydration level and a completely different preparation process from regular pizza, makes this product unique in terms of quality and digestibility.
A key feature of pinsa’s success is precisely the use of rice flour, essential in the production process, along with sourdough.
The pinseria
The venue
The Pinseria Bella Napoli in La Spezia offers customers a warm and welcoming atmosphere with seating for 80, ideal for those wishing to spend an evening in good company enjoying one of the many pinsas on the menu. The venue is open every evening from 6:00 pm to midnight, closing weekly on Mondays, and also offers a convenient takeaway service.
Come visit us at our pinseria located at Via Persio 75 in La Spezia, where you can savour the truest and most authentic flavour of the original Roman Pinsa.
