If you like pizza, you will love the pinsa. The recipe that gave rise to pizza is the specialty of the new Siracusa restaurant in Madrid, Italian-styled food, in an American/New York styled venue.
Its oval mass is prepared with a mixture of natural vegetable flours (soy, rice, wheat) and virgin olive oil. The result is a lighter and crunchy base with a 72-hour fermentation. Italian sausages are placed on it, such as Parma ham, bresaola (cured veal meat), coppa (pork head) and guanciale (cured pork cheek stew); meats such as porchetta (pork seasoned and roasted in the oven), veal pastrami or smoked tuna.
There are also toppings that are leaving a strong impact on the locals, such as mushroom pinsa and black bull (pork sausage) or Siracusa, with white bull, romesco and parmesan. The proposal is rounded off with vegetarian pinsas, such as 5 formaggi or vegetable, with pickled purple onion, broccoli, zucchini and grated cauliflower.
The selection of wine is also something to admire, and the service is incredible, not only are they very kind and attentive, they also manage the information about your products so that you feel comfortable in letting yourself be carried away by any of their recommendations. Definitely a must for anyone who wants a pleasant and unforgettable lunch or dinner!