"La Pratolina serves pinse romane, oval flatbreads said to be inspired by an ancient Roman recipe. The dough is a mixture of soft wheat, rice, and soy flours, which are combined with water and yeast and set aside to ferment for 48 hours, rendering the dough light and digestible. The thickness of the pinsa can handle some serious toppings, including potatoes, porcini, caciocavallo, and speck. La Pratolina uses cheeses from all over Italy, so you'll have the chance to go beyond mozzarella." - Maresa Manara, Katie Parla
Camillo Pasquarelli
