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What's the deal with Pinsa Romana? It's basically like a pizza, but with its own twist in preparation. Let's admit it, even new things need an epic backstory to give them a bit of sparkle. And that's precisely what the "Roman Pinsa" has, a product that has caused some confusion in recent years.

Sometimes, when Romans travel to other parts of Italy, they throw the question at us: "How is it possible that being Romans you don't know about Pinsa?" And honestly, I don't even remember trying Pinsa when I was a child. Our memories lean more towards the neighborhood pizza or the classic slices of pizza we used to eat in the capital.

So, here's the explanation: it's an ancient recipe from Rome, modernized for these times. There are many references on the internet and even Wikipedia says it was a typical dish in ancient Rome, very popular in Roman trattorias, often served alongside meat and cheese boards instead of bread. Basically, it's a kind of focaccia.

But what's the real story behind Pinsa? Well, it turns out that the mythical origins dating back to the time of the Aeneid are as false as a three-euro bill. All of this was invented by a pizzaiolo named Corrado Di Marco in 1981. He was the mastermind behind the "Pizzasnella blend," a special dough for Pinsa that revolutionized the world of pizzerias.

In 2001, Di Marco registered the Pinsa Romana trademark and clearly defined the ingredients and preparation method. Since then, it has been a total success, with the opening of thousands of "pinserias" in Italy and abroad.

So, in summary, the story of ancient origins turned out to be a clever marketing strategy. There is no historical trace of Pinsa before 1981. All of this was invented by Di Marco to make his product more appealing.

Ultimately, it's an incredible case of how a good story can make a product take off. But at the end of the day, what matters is that Pinsa is delicious, right?