Pinzaza started working at the Kyiv Food Market food hall in Pechersk. This is a joint project of Kyiv restaurateur Anna Kozachenko (Milk Bar, Milk Bar TSUM, Good Girl) and Odessa restaurateurs Mykhailo Serebrin and Dmytro Kolbasyuk (Monica Pinza Pasta Bar, Hadzhibey, Grill Brothers).
The Pinzaza format is defined as Pinza Pasta Bar, where pasta and pinca are prepared. “Pinza is an [open pie] with a crispy crust and a lot of filling. This is a product that differs from the classic pizza - both at the level of ingredients and the technique of working with the dough. The foam has much less gluten and calories, it is easier to digest, but at the same time it is not inferior to pizza, ”they say.
For the preparation of pints use Italian flour with a combination of rice, soy and wheat flour, and the dough is kept for 72 hours. All pints are cooked on site, using an Italian electric oven, added to the establishment.
The Pinzaza menu includes eight types of pinza (UAH 155-235), seven types of pasta and ravioli (UAH 169-199), as well as classic Italian wine snacks. In particular, the menu includes pasta "Bolognese", "4 cheeses" and "Eggplant and mozzarella".
Author of the text: the-village