The Best Restaurant Hudson Valley Is Now Offering Better Pizza

 

An ancient Roman recipe invented during the Ancient Roman Empire, Pinsa Ramona, which is a reinterpretation of "Modern Roman Pinsa," is reworked with new ingredients and modern techniques in Aroma Thyme Bistro, which is offering the version that is among the best resturants in Hudson Valley.

From the Latin word "pin sere," the word “pinsa” comes, which means to stretch or to spread. Until nowadays, the traditional recipe has been revisited several times over the centuries. The original recipe came from the rural populations living just outside the walls of Rome. 

 The intuition and invention of Pinsa come from the experience and great passion for bread-making processes of the specialists in our kitchen, inside the world of pizza. who created a new and innovative product that brought a mouthwatering experience. After many years since the creation of the Pinsa, its gluten-free variant has been developed as well, known as the gluten-free Pinsa. Because it only uses natural ingredients, this form has specific characteristics in terms of digestibility and lightness.

The main pinsa romana is like an oval shape in Aroma Thyme Bistro, one of the best resturants Hudson Valley. The crunchy outside and soft inside. The digestibility, which is obtained by several leavening-maturation techniques, is obtained from the one and only original blend of flour: wheat flour, rice flour, soy flour, and dried mother yeast. Aroma Thyme Bistro's pinsa romana's fragrance is due to the maturation process and the use of mother yeast by our kitchen experts.

It also gives different establishments a valid alternative to specialised personnel, which is another of its advantages. Another is the standardization of delicious recipes, which leads to constant and certified quality. To use the "bases," some "operators" who are capable of cooking and seasoning the pinsas according to tradition are required. Portion pinsas, or pinsa "al piatto," which is the perfect example of the precooked bases, exist in different shapes and sizes, are generally produced in single-serve packaging, or are frozen, are generally kept at "fridge temperature", and have a shelf life of 30 to 60 days. With an expiration date that can get up to 18 months, the frozen foods are kept at minus one degree .

Today, pinsa can be bought frozen, and anyone can try our premium recipe, which is a delicacy that is meticulously preserved. In all the stages of the making process of Pinsa Romana, we believe that we are demonstrating that producing Pinsa is a real science.

Nowadays, there are more than 5000 Pinsa shops all over the world, and thousands of customers are aware of the features and peculiarities this product has, but the exponential increase in people consuming Pinsa started just over 10 years ago. It's also popular in precooking with artisanal bases, which are a convenient solution for different types of establishments, but not only with its flour version.

The continuous development of the famed dish Pinsa Romana by our restaurant gives life to a cycle of perfection in hand development, which gives us the chance to be at the top of such pinza makers in the city. Because among the best restaurants Hudson valley, all the bases are worked by hand inside our specialised production kitchens and produced with a specific system that allows the "bases" to not lose quality and stay at constant high standards in Aroma Thyme Bistro.