Introducing Pizzicata Ristorante Pizzeria, Arizona’s first certified pinsaria! Located in the town of Carefree, Arizona, Pizzicata was inspired by the aromatic streets of Italy.
When husband and wife, Federico Venturini and Viola Tagliaferri, moved from Italy to Arizona in 2018, they noticed a lack of authentic Italian cuisine in the state—particularly pinsa.
Pinsa is a Roman-style pizza crust. Revered for its revolutionary recipe, crisp texture, and simply delicious flavor profile, such divine pizza is hard to come by in the U.S.
Now, thanks to Federico and Viola, the real deal is available in the heart of Arizona. Pizzicata Ristorante Pizzeria was recently certified as the state’s very first “authentic pinseria” by the Authentic Roman Pinsa Association. This was made possible due to the restaurant’s traditional, artisan technique of making pinsa. Their protocol includes the specialty recipe that makes pinsa so unique—a blend of rice, soy, and wheat flour, 85% hydration, and 72 hours of cold fermentation. They also ensure that each and every pinsa is hand-tossed, hand-pressed, and made from the heart.
Health-conscious foodies of Arizona rejoice with Pizzicata Ristorante Pizzeria. Authentic pinsa crust has fewer carbs and calories than regular pizza. But that doesn’t mean that it’s less desirable—pinsa proves that you don’t have to sacrifice flavor for clean ingredients.
The best part? Pinsa’s top-abilities are endless! While some opt for lighter, healthier garnishes, like Pizzicata Ristorante Pizzeria’s Oceano Pinsa (pesto, shrimp, cherry tomatoes, and extra virgin olive oil), others prefer the classic cheese and meat toppings. In fact, Pizzicata Ristorante Pizzeria’s most popular pinsa is packed with tomato sauce, fresh mozzarella, mushrooms, Italian sausage, artichokes, ham, olives, and extra virgin olive oil. Check out their menu for an extensive selection of beautifully decorated artisanal pinsas!
With rising popularity, Federico Venturini and Viola Tagliaferri hope to continue to spread the love of pinsa throughout the Valley!
For more information, read this article from Phoenix New Times.
