Maison Pinsa, the restaurant to taste the ancestor of Roman pizza in Paris

Italian cuisine is loved a little, loved a lot and often loved like crazy. It's no surprise that Parisian gourmets are drawn to this cuisine, discovering numerous addresses in all four corners of the capital. Some of them stand out from the crowd by offering specialties from this Latin country that are even less well known. And for those who want to retrace the history of one of Italy's iconic dishes, here's a concept that takes us back to ancient times, to theancestor of pizza.

Maison Pinsa invites you to taste... Pinsa! Originally, in ancient Rome, pinsa was a peasant recipe whose dough was made from a mixture of local cereals, before becoming what we know today as Roman Pizza. The restaurant has drawn inspiration from these historical origins to offer its recipe made with wheat flour, rice and soy, with the aim of promoting this specialty in Paris. We're promised a pizza that's easier to digest, healthier and lower in calories than the ones we're used to... although it all depends on the toppings!

The least we can say is that Pinsa, through the creative recipes offered here, is no less gourmet. By highlighting quality and organic products, Maison Pinsa offers us tasty Roman pizzas, which are indeed less heavy than usual. While the great classics are on offer, we're tempted by a creation based on mozzarella for di latte, Bresaola, topped with pistachio pesto and sprinkles.

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To accompany these pizzas, there are 50 shades of spritz. This is an opportunity for lovers of the St-Germain spritz, which is relatively common in Paris, to discover the Italian version, made with Fiorente hand-picked elderflower liqueur from Piedmont, a less sweet and refreshing alternative.

And if you've still got room for dessert, we'll let you guess what the house must-have is... That's right, it's tiramisu that you won't want to miss to end your meal on a sweet note. Served in a date, this Italian specialty delivers on the promise of creaminess, with the mascarpone making its presence felt.