The Roman Pinsa Is the New Pizza

Rome is having a moment nationwide and in New York in particular, with the opening of Danny Meyer spots — Marta, Martina, which opened last month, and Caffe Marchio, the Roman-style cafe that opened today. Yet there’s more from Rome that’s edging into the market, particularly the pinsa, a flatbread made with a combination spelt-rice-wheat dough and lightly topped with ingredients.

As it turns out, there are two places in Brooklyn making this Roman-style street food, with PinsaLab having opened in July near Barclays Center and Camillo opening in Prospect-Lefferts Gardens opening September 19 at 1146 Nostrand Avenue.

The 48-seat Camillo comes from Clinton Hill veterans Michael Schall, chef Michele Baldacci, and Rocco Spagnardi behind Locanda Vini e Olii, who have put together a menu of pinsa variations like margherita and funghi, along with pasta dishes like cacio e pepe, spaghetti carbonara, as well as baccala with potatoes.

The blend of flour for the oblong pinsa suggests that it used to be made from whatever flour had been on hand, to create a flatbread that served as an edible plate of sorts, with origins allegedly as far back as Virgil’s Aeneid.

Camillo, named for the Count Camillo Negroni the alleged creator of the negroni, will also feature a negroni menu and a selection of amari, vermouth, limoncello, and Sambuca. Look for Italian and New York State beers, too.

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