Last year we introduced you to the delights of Pinsa Romana, a dish rarely found in the UK. We firmly believe that to produce the best tasting dishes you must use the highest quality ingredients. So that’s why we exclusively use Petra LaFarina Flour for our Pinsa. There is simply no better flour for it.

We’ve been UK Ambassadors for Petra LaFarina for a little while now; an accolade they gave us for the quality of our Pinsa. We were delighted; it is something not easily gained. So imagine our surprise and delight when they asked us if we would showcase Buon Apps Pinsa Romana at the trade-only European Pizza and Pasta Show (EPPS).

How could we say ‘No’?

So on a cold grey Wednesday morning we (Alessandro, Massimo and Giovanni) found ourselves at Olympia in London setting up and preparing to demonstrate how to make Pinsa Romana.

Giovanni did us proud, showing off his Pinsa making skills, (using Petra LaFarina Flour of course); the finished product enthusiastically received by his audience. When something looks, smells and tastes as good as Pinsa Romana made with quality products it’s really not a hard sell.

We all thoroughly enjoyed the day, not least because it gave us an ideal opportunity to show that great food is available outside of London. And between demos we enjoyed meeting and chatting to other delegates and attendees, making new friends and contacts.

We return home to North West Yorkshire, happy and content - a feeling not dis-similar to eating a Buon Apps Pinsa!