© 2020 Accademia company Srl

We are Italians, we love the land, the sea, the mountains, the food, the wine, the art, the mother, the family and everything that makes us feel good.

We are a curious, intelligent, romantic and resourceful people. Everything you find here follows this principle. We thought that our mission is to make you feel good wherever you go. Relax ... taste ... ask for product explanations if you like it, here nothing is trivial and everything has a story. Let yourself be led into a food and wine experience selected by us, because there are many good things around here. Sorry if we make you wait a few more minutes, we prepare everything carefully at the moment and if something should not be to your liking tell us, we will treasure. Love what you do, happy to be here and live your time well ....

    star rating  Pinsa fantastica, impasto multicereali, farina di soia e farina di riso senza lievito.
    Ottima anche la Weiss propostami dalla ragazza.
    Bella la posizione, praticamente in una piazzetta davanti... read more

    avatar thumb jennifergD565WZ
    25 July 2020

    star rating  Prima volta che mangiavamo una pinsa, quindi non abbiamo modo di paragonarla ad altro, ma molto buona! Noi abbiamo preso due pinse gourmet e l’accostamento di ingredienti era ottimo, soprattutto... read more

    avatar thumb ilaria197
    30 July 2021

    star rating  Io mia moglie e il nostro bimbo abbiamo voluto provare la pinsa.
    L’abbiamo trovata molto buona e ingredienti usati di ottima
    qualità.
    Il ristorante si trova difronte al porticciolo di... read more

    avatar thumb Brigki16
    13 June 2021

The Roman Pinsa

The modern Roman pinsa is a reinterpretation of an ancient recipe that dates back to the time of ancient Rome. From the typical elongated shape from which the name Pinsa derives (pinsere = lengthen), it is highly digestible thanks to a dough derived from a long process, a maturation of at least 48 up to 72 hours, and the use of a mixture of flours combined with a very small dose of EVO oil. The dough is composed of flours of: Wheat, an ancient cereal that makes leavening and the formation of a soft and elastic dough possible. Soy, essential to make the dough crumbly. Rice, retains water during cooking and is highly digestible. The dough is thus low in animal fats and thanks to the high water content, 75 percent, the total calories are lower than in traditional processes.

Welcome and enjoy!

What people say

La Botega Pinseria
4.2
Based on 145 reviews
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Brett Jamieson
Brett Jamieson
12:55 14 Sep 21
Great Pinsa, and good service with nice and helpful staff. Nicely situated on a small square which is very enjoyable in... good weather...which is most of the time in summer. Would definitely come back.read more
Luca Pistoni
Luca Pistoni
11:13 04 Sep 21
We wanted something good and not too sophisticated to eat at the end of the day, so La Botega seemed to be the place.... The palate was satisfied, good and tasty products Everything else a little less, the boys need to improve.We took a mixed platter, to appease the hunger while waiting for the pinse.Here, waiting that has gone on for too long. We perceive that they have placed the order wrong, so our table is served late compared to the others.We took the pinsa "Regina" (a margherita), which on the menu was described as tomato, mozzarella and basil leaves. Not even the shadow of the latter. I asked the waiter if I had misread about the presence of basil and if he could add it. With a clear air of annoyance (almost snorting) he took my grip and came back with the fateful basil: a leaf. (See photo).Now, it is clear that it is not the basil that makes the difference, but why write something in the menu that is put in this way? Rather don't write it down.Price almost in line with what is offered even if slightly high.In summary: good and satisfying products, non-impeccable staff, good location, slightly high price. Not more than 3 stars.read more
Marijn Kunst
Marijn Kunst
13:47 20 Jun 21
Cute little restaurant overlooking the sea. Food was good and tasty. Special beer expensive, but tasty. Staff is fast,... but not really attentive to the customer, but they work quickly. Definitely recommended!read more
Gabriella Longoni
Gabriella Longoni
06:10 18 Sep 20
The Pinsa is good, but the price is really too high. Plastic table 1 mt × 1 mt for four people, the pistilla Pinsa,... saffron and bacon paid 15 euros. A well done risotto costs less !!!read more
Tobias Krausmann
Tobias Krausmann
20:05 23 Sep 19
Great location with delicious food
Fabian Schütt
Fabian Schütt
18:09 25 May 19
Very good! Nice people and food!
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