Pinzeria by Bontempi

Name: Pinzeria by Bontempi
Address: Bolshoy Znamenskiy Moscow, Moscow, RU
Telephone: +7499 6783009

Pinzeria by Bontempi brings maestro Valentino Bontempi's patented pinsa to Moscow – a Gambero Rosso-recognised take on an ancient Roman flatbread.

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The story

Crafted with passion, served with love

The Dish That Predates Pizza

ПИНЦА® — the word comes from the Latin pinsere, meaning to roll or grind — is not pizza. It is something older, and at Pinzeria by Bontempi in Moscow, that distinction matters. The concept was created and patented by Valentino Bontempi, a native of the Verona region who spent years tracing the food history of the Roman Empire until he landed on a long-forgotten flatbread once fed to legionaries and monks. Virgil himself, the restaurant notes, described an oval, tender bread that gave soldiers energy without weighing them down. Bontempi took that thread and built an entirely new recipe around it — one that earned Gambero Rosso's recognition with 2 Slices, the guide's award for outstanding pinsa quality.

The Craft Behind the Crust

What separates pinsa from its more famous cousin is the dough. At Pinzeria by Bontempi, it ferments for 72 hours using Italian yeast cultures that are over five years old. The flour blend — wheat, soy and rice — gives the base an airy, blistered texture that is noticeably lighter than conventional pizza dough. The result, as the restaurant puts it, is a dish that does not sit heavily after eating.

The menu runs to more than twenty varieties. Bestsellers include the Pinsa with porcini mushrooms and gorgonzola on a truffle cream base, the Pinsa with smoked salmon and courgette, and the Burrata with strawberry — mozzarella, cherry tomatoes, fresh burrata and balsamic cream on a white base. For those who want something earthier, the Pinsa Valtellina pairs bresaola and taleggio with a pomodoro base and cracked pepper. Every pinsa on the menu is available in a gluten-free version as well.

Moscow, with Roman Roots

The first Pinzeria by Bontempi opened in central Moscow to introduce the city to this singular dish. The project sits at the intersection of rigorous Italian technique and everyday accessibility — available for dine-in, takeaway and delivery across the capital. The Gambero Rosso 2 Slices award places it in select company: a casual-format spot that has nonetheless earned serious culinary credibility for the authenticity and consistency of its pinsa.

Recognition