Pinsaci Tu, the new address to taste an unknown Italian specialty

Pinch? A quick search on the internet tells us that it will be a Roman specialty – a type of pizza – that would have been born in the time of the Romans (those who played circus games and ate a pacifier) ​​to reach us somewhat secretly and which would was rediscovered by Italian baker Alberto Di Marco in the early 2000s.
So before it turns into a fable à la “Marco Polo who would bring pasta from China”, let’s get it straight, first, “pinsa”, it’s delicious, second, this story about “pinsa from ancient Rome”. whose name comes from the Latin verb “pinsere”, is a marketing fable invented by Di Marco himself. Third, here it gets interesting, a “pinserie” opened in Ixelles (yes, again Ixelles), started by Alexandra Englebert, who completely “fixed” the concept, Antonio Coppola (whom we met in Cochina) and the benevolent participation of chocolatier Laurent Gerbaud, creator of “chocolate that makes you beautiful” (he says so). pizza, piadina, pita, focaccia, covacino… derives its origin from pancakes, which have always been the basis of the diet of the peoples of the Mediterranean.

ante pinsam

So the “pinseria” Pinsaci tu (play on words) moved to Ixelles, where the Bout de Gras was; a nice warm space that has been remodeled by Alexandra with her well-known flair for a modernist vintage touch and it’s a success.
We haven’t eaten yet, but it’s 8pm this Wednesday night, the place is full, as if it has ten years of success behind it, it’s alive, and the “pinas” are coming out of the oven and Antonio’s hands.
The menu offers aperitifs that have become classics you can no longer escape from, such as the Negroni (and, of course, my shot of choice ‘Campari’, €8), while Florence offers organic prosecco for €6.

It goes without saying that we offer the inevitable natural wines here as well as a more classic selection with bottles around €25, but this quickly rises to €45 for slightly more structured juices.

On the plates

As for the “antipasti”, the “tonato” (€18) catches my eye, as does the parmigiana di melanzane (€16); however, we decide to go for the ci penso io for 25 euros, which can be translated as “Let me do it”, and Antonio brings us a nice platter of vegetables, cold meats and cheeses, all very well selected. But…. It leaves me with a taste of too little, like “I haven’t tried cooking.” So we add the crochette al tartufo (€14), it’s a bit easy because there’s plenty of tartufata in the croquettes to add flavor, but it’s melting, crunchy, we like it!

Pinsa pulse

It’s time to “pinse”. A little precision, this modern version of pizza or rather old breadcrumbs, has not forgotten to be inventive, in the service of taste and our digestion. Let’s explain: a mixture of wheat flour, rice and soy (in that it cannot be ancient), with the addition of sourdough and very hydrated, “pinsa” is cooked twice, before filling and after. The result is a thousand miles away from the Neapolitan pizzas that are popping up everywhere (and which we really like), as the combination of flours combined with the two-stage cooking results in a sort of… crispy focaccia (reminiscent of some Ligurian focaccia), even crispy and damn good! Cheese pinsa for me (15 euros), “Napoli” (12 euros) for Florence (topped with noble anchovies from “Cetara”), we enjoy it and the affair does not fall on the stomach at all, I am surprised to finish everything , including “cornicione “, very crunchy here. The menu also offers “pomodoro e fior di latte” at an unbeatable price of 8 euros!

Dulcis in fundo

After the pinceta doesn’t weigh us down in any way, we’re ready for dessert. Sabayon (€10), served straight from the pan (I think I smell a little amaretto in it, but I’ll be less sectarian than when you put it in tiramisu), and above all, it’s whipped enthusiastically and the texture is just perfect. Florence scraped the bottom of the pot. They also send us some Laurent Gerbaud ice creams (€3.50 a scoop), including the delicious ‘blood oranges’. Since it is not usual, we wash it all down with a digestif, as the house has the good taste to offer a fine selection of amari: “del Capo”, “Averna” and even “Montenegro”, rarely found in Italian restaurants in the kingdom.

A dinner that leaves us with the taste of an evening with friends in today’s Italy, which can also be enthusiastic about a new pizza, “pinsa”, precise, without fuss, without mannerisms and especially without clichés. Simple, well-aligned, falls straight like a plumb line (which still rocks) and leaves light on the stomach but not on the wallet.

The address? 89 rue Americaine, 1050 Brussels.

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