Peperoncino

Not Pizza.
Something more ancient.

Pinsa Romana is the original Roman flatbread — born centuries before pizza. At Peperoncino we craft our dough from a blend of wheat, rice, and soy flour, fermented slowly for up to 72 hours. The result: a light, airy oval with a satisfying crunch and a soft, cloud-like interior unlike anything else.

Every pinsa is hand-pressed, never rolled. Every topping chosen for balance and season. Every plate designed to slow you down, share, and savour — the Italian way.

Gluten-free pinsa base available with 24 hours' advance notice.