Have you just arrived in the city centre and are you ready for a tasty snack? Fortunately, you don't have to walk far, because on the Binnenwegplein you will find Picobello Fresh: a small kiosk where you can get something tasty at any time of the day.
While they were previously already familiar in fresh fruit and smoothies, the range has now been significantly expanded with a range of Italian delicacies. You can have breakfast in Italian style with a cappuccino and a cornetto, lunch with a pinsa, or enjoy Sicilian cannoli in between. Good to know that all quality products also come all the way from Italy. This way you can easily create your own Mediterranean moment, in Rotterdam.
In addition, Picobello Fresh attaches great importance to the Italian value of “la famiglia”: it is a true family business. Father and mother once started the fruit kiosk together, but the shop is now staffed by the entire family. And even though a foray into Italian cuisine has now been made, the fruit is never far away. They are still completely at home in making the tastiest fruit smoothies, wonderfully fresh and without additives. If you're not into Italian breakfasts, you should try one of the colourful breakfast bowls, a healthy start to your day!
I was there around lunchtime and was very curious about what exactly a pinsa is. In addition to the name, the appearance is also very similar to a pizza, but I am told that it is all slightly different. While the pizza is traditionally round and a focaccia is rectangular, the pinsa has an oval shape. So far this is not all that exciting, because you wonder: what exactly does this do to the taste?
To answer that question, we need to look at the ingredients of the dough. In addition to wheat flour, the pinsa dough also contains some rice and some soy flour. Furthermore, much more water is added to the dough and the dough has to rise for a long time. When such a dough lies longer, the yeast has more time to eat it and introduce tasty gases into the dough.
The addition of rice and soy flour ensures that the crust is extra crispy and that the pinsa is therefore less calorie-rich than its round brother. Still a nice bonus. The water makes it a very airy baked product. After all, the tastiest bread is between the holes! In any case, the pinsa with salami was well received, so that sounds promising for the rest. When are you going to score one?