Did you think you know all the variations of pizza? The Pinsa, from Rome, stands out as the new darling of foodies. But behind this fashion, what really hides this Italian alternative? Alexandra Murcier, dietician-nutritionist, deciphers her differences with classic pizza and explains if she really deserves her more healthy image.
What really distinguishes pinsa from pizza
The first difference is in the dough. “”Pinsa is made up of three different flours: wheat flour, rice flour and soy flour“, Details the expert. Result: a crunchy and light texture that changes from the traditional pizza bottom.
According to her, this composition gives it a nutritional asset: “It is an interesting alternative to pizza from this point of view: it will be more protein and more interesting so for satiety“.
Another argument: its digestibility. “”By mixing three flours, two of which do not contain gluten, the Pinsa will be as better digested than the pizza dough“Explains the nutritionist. To this is added a longer maturation time, often highlighted by her followers.
Is the Pinsa really healthier?
On the glycemic level, the advantage is real. “”It will less increase our blood sugar in the blood. On the other hand from a calorie point of view, the difference is not necessarily very significant, compared to the pizza“, nuance Alexandra Murcier.
The reputation of alternative healthy is therefore to be put into perspective. “”We can make a much more caloric pinsa than a pizza, it all depends on the actual filling“Insists the dietician.
Tips for composing balanced Pinsa
To take advantage of its qualities, everything is a matter of garnish. “”The idea is then to balance the garnish, by putting vegetables, favoring white ham rather than pepperoni and keeping a light hand with the cheese“, she recommends.
Another simple advice to avoid excess: “accompany it with a green salad to balance your meal and listen to your satiety, without forceing yourself to finish it“.