Italy comes to Carefree

The Story of Us

When we look at our journey, we see the beauty that is woven from the hard work, the persistence and the passion that we use to operate our lives.

It was passion that led Federico Venturini and his wife, Viola, from Gualdo Tadino, Italy, to team up with an Arizona business owner of 30 years, Phil Igneri, and launch what we see today as, Pizzicata. This passion for Italian cuisine, giving our patrons an upper echelon experience and sharing our family recipes with those patrons is what drives us.

For us, the goal wasn’t to create just other restaurant, the goal was to exercise our creativity in a new way and share our passion with our neighbors in Carefree. We hope you enjoy our pinsa, but most importantly we hope you feel at home every time you walk into Pizzicata.

Learn about Pinsa
Gualdo Tadino in Italy - La Rocca
Fresh Marinara in the Kitchen at the restaurant
Pizzicata Full Feast
Front of Restaurant featuring Pizzicata logo

What's better than great wine from Italy?

Getting updates when we have new bottles available.

Lighter and more easily digestible than pizza. This is Pinsa!

Long before the days of pizza, Pinsa was introduced and crafted by the Romans using wheat, soy and rice flours as the main ingredients in the dough. The resulting Pinsa contained less gluten, less carbs and less fat while maintaining a crispy yet light crust when baked therefore making it more digestible yet still delizioso.

DID YOU KNOW?

Pinsa comes from the Latin word “Pinsere” meaning “to pinch and stretch” in Italian.

What is Pinsa - Kneading Dough
Why Pinseria

Why is Pinsa so amazing?

It’s innovative. It’s high quality. It’s healthy.

The key, a superior blend of non-GMO wheat, rice and soy flours transformed by 80-90% hydration. How are those flours healthy? Let’s take a look:

  • Rice Flour:  absorbs water and is highly digestible along with being rich in calcium, phosphorus, iron, potassium and magnesium. It’s also, gluten free.
  • Soy Flour:  is also gluten free and has been shown to lower cholesterol.
  • 72 Hour Process:  cold fermentation breaks down starches and glutens and makes Pinsa more digestible.

The Difference: Pinsa vs. Pizza

VS.

Like all good things, Pinsa takes time. There’s a striving for quality in our unique dough starter and our grains milled in Italy. There’s a science to the cold working method used on our dough. There’s a precision to make sure that each phase is performed at the perfect temperature. A precision that allows the complex sugars and proteins to break down into their more basic elements, giving us a product that’s enjoyable to eat and easy to digest. So what’s the difference between us and pizza?

For starters Pinsa has a healthier side to that of the traditional pizza. With 48% less sugar, 85% less fat, 100% less cholesterol and 33% less calories, Pinsa dough cuts out much of the unhealthiness we’re accustomed to with pizza.

In addition, instead of merely using bread flower, Pinsa uses a mixture of high quality non-GMO Wheat, Rice and Soy flours. What does this do? It creates a dough that is substantially higher in moister due to the wheat, while being crunchy and without animal fats thanks to the rice and soy. Once all of these are combined, the dough is left to mature over 72 hours and break down into simple sugars, which gives us a substantially more digestible product.

Want to try it out for yourself? Click the below menu button and come by Pizzicata for fresh, authentic Pinsa. Gratzie.

72

Hour Fermentation Process

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80

Percent Hydration

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MORE DIGESTIBLE