Rusticana embodies the best traditions of Italian cuisine, following methods that take time, care and passion.
We believe simple is best, so we use only a few, carefully selected ingredients, and we follow the natural rhythms of dough with authentic techniques passed down over time. Quality means doing things right and never taking shortcuts.
We make our pinsas so they’ll be the stars of your table: versatile, wholesome, ready to be shared. Authentic flavour everyone will love.
The warmth of the wood acts directly on the dough, enhancing its structure and consistency.
A few minutes at high temperature create a perfectly crisp crust and deliciously soft core, developing flavour and character.
We work the dough by hand, without any mechanical pressing.
We carefully spread each and every pinsa to preserve the structure of the dough and its unique characteristics.
The dough leavens for 48–72 hours, the time it takes to naturally ferment.
And time does its job: it develops structure and airiness, making the pinsa lighter and easier to digest.
