Italian cuisine reflects the rich history and geographic variety of the peninsula. Over the centuries, it has seen the birth of a wide range of iconic dishes that narrate its traditions and culture, and that then spread around the world.

But what can we say about Italian pinsa beyond the borders of its birthplace? Is it replicating, or can it replicate the success of its more illustrious predecessors, including, of course, pizza?

Variety, taste and great raw material: secrets of Italian cuisine

Of all the distinctive qualities of Italian cuisine, the main one is its diversity, the result of centuries of cultural influences and regional traditions that have blended to create a cuisine that is rich and appreciated all over the world. Each region has its own dishes, ingredients and preparation techniques that reflect the peninsula’s eventful history, with its many cultural influences, from ancient civilizations to invading peoples, that have left their mark on the country’s food. 

In addition to exporting iconic dishes such as pizza and pasta, Italian cuisine enjoys a very high international reputation and is seen as a symbol of taste, quality and conviviality. According to Statista, more than 40% of Americans eat in an Italian restaurant at least once a month; in addition, there are more than 70,000 Italian pizzerias or restaurants (pasta restaurants) in the United States.

In addition to being known for its dishes, Italian cuisine is considered a reference for its ability to enhance the taste of raw materials even with simple, healthy and uncomplicated recipes. This approach to cooking, based on the use of fresh, high-quality ingredients, has become one of the hallmarks of Italian cuisine abroad.

Italian pinsa abroad: the journey has already begun

Let’s talk about Italian pinsa for two reasons: the first, obviously, is to emphasize its geographical origin; the second is because for several years now it has had great international ambitions. But how realistic is the possibility that, in due time, pinsa will stand alongside the great icons of Italian cuisine in foreign markets? 

As we often say in these cases, we are obviously biased; however, what we see makes us optimistic for a very simple reason: the trend of balanced but tasty cuisine, which has made pinsa famous in Italy, is universal, it knows no borders or cultures.

Moreover, and here we find an important point of contact with pizza, pinsa goes with every culinary tradition in the world. If pizza has been a global success, pinsa can follow the same path, obviously with all the appropriate distinctions. 

As mentioned, the journey began a few years ago. Pinsa is exported all over the world, from the United States to Japan, and there are more than 7,000 certified pinseries in the world. 

The path is long, gradual but also very fascinating, and it is good to see how much pinsa is already appreciated abroad. We did a little research, comparing the current user interest in pinsa in 5 countries: Italy, France, Germany, the United Kingdom and the United States. The results are very interesting, including some confirmations and pleasant surprises. 

Certainly, it is not surprising that Italy is in the first position nor that there is a much higher interest than the second in the ranking (Germany), which moreover has a 40% larger population. It should also be mentioned that Germany is the European country with the largest number of Italians, almost 1.2 million people, and this may have played a role in accelerating its spread. In any case, the interest is very encouraging and is also demonstrated by the large number of certified pinseries. 

Albeit in smaller numbers, pinsa is increasing in popularity also in France, especially from 2024, while it isn’t a booming market in the Anglophone world, particularly in the United Kingdom and the United States, where, however, there are already several certified pinseries. 

Italian pinsa: innovate or adapt to local tastes?

Let’s say it again: the versatility of pinsa makes it suitable to satisfy a wide range of tastes and culinary preferences. Its success, even far from its country of origin, depends on its ability to be suited to both those who want to create something completely new and those who seek to integrate it with their traditional flavours. In any Country, pinsa lends itself well to being paired with similar baked goods, further expanding the options available to local consumers. 

Of course, to enjoy it at its best, its authenticity must be preserved, that is, the lightness and crispness of the base. They can be maintained avoiding too many ingredients that could compromise the texture and spoil the balance of flavours. We recommend, in any case, to use fresh, high-quality ingredients, preferably locally sourced, that harmoniously complement the light base of the pinsa. 

But beyond that, it is always important to experiment with flavour combinations to find the one that satisfies personal tastes and best enhances the product’s characteristics, wherever you are.