At Pinsa Romana America, we are passionate about spreading the love of authentic Italian food across the U.S. But, we can’t do that without ensuring that all of our products are 100% SQF-certified. Because when you have a factory full of one-of-a-kind, hand-pressed pinsa crusts, it is of the utmost importance that the food is as safe as it is delicious.
How do we ensure that Pinsa Romana America is safe?
Pinsa Romana America is certified by the Safe Quality Food (SQF) Program—a Global Food Safety Initiative (GFSI) benchmarked food safety standard based on Hazard Analysis Critical Control Points (HACCP).
Simply put, all pinsa products made in our facility are safe to eat.
Liz Reeb, our Quality Assurance Manager, has been in the food manufacturing industry for over 17 years. Having implemented SQF in three prior facilities before joining our team, Liz is our in-house expert on all things safety certifications, environmental monitoring, and appropriate labeling. Her role? To build, implement, and maintain food safety systems to ensure that our products are always safe for consumption.
When it comes to hand-pressing, par-baking, and distributing our pinsa crusts, safety is our priority. Part of Liz’s job is to ensure that there are no pathogens in the facility environment that could possibly contaminate the food products. Properly-labeled allergen information, environmental monitoring, and safety certifications all drive our food-safety culture at Pinsa Romana America. Everyone in the pinsa family knows and understands that safety comes first.
Pinsa Romana America is passionate about doing things the right way—the safe way. We are dedicated to the highest quality practices, as well as continuous improvement (one of the pinnacle aspects of SQF).
So, why is SQF so important? The answer is simple. So we can continue to spread the love of pinsa—safely—to food-lovers all over the world.
Partner with Pinsa Romana America Today!
In the days of Ancient Rome, there originated a pinsa recipe so revolutionary, it still graces dinner tables today.
Chef Carlo Pedone, owner of Pinsa Romana America, is honored to reintroduce pinsa crusts to the U.S. market. Chef Carlo refined this centuries-old recipe to enchant modern American palates, perfecting a pinsa crust that’s soft on the inside, crisp on the outside, and simply irresistible.
Pinsa Romana America is proud to serve up authentic Italian par-baked pinsa crusts that are hand-pressed to perfection with the traditional Roman technique. The established blend of non-GMO wheat, rice, soy, and sourdough flours combined with up to 80% water for easy digestibility ensures that no added saturated fats or sugars can come from this wholesome recipe. Not only is each and every pinsa crust healthy, hand-made, and infused with artisanal passion, but pinsa lovers can revel in peace of mind that their dish came from an SQF-certified facility.
Pinsa Romana’s par-baked crusts give you all the raw ingredients to be a food artisan in your own kitchen. All you have to do is top the crust with fresh ingredients and pop in the oven—you’ll be serving up an always-clean, always-safe, delicious pinsa in a matter of minutes!
For more information on how to add our pinsa crusts to your menu, contact us.
