Pinsa Maestrello

A friendly, fast-casual restaurant near Pokrovskie Gates offers Roman-style pizza made with a dough from a blend of wheat, soy, and rice flour – a "pinsa," prepared according to classic and proprietary recipes.

The concept was created by Julia Maestrello and Fabio Bressan, with Chef Matteo Castagna.

"Restaurant Chef" about the restaurant: Fabio Bressan and Julia Maestrello, together with brand chef Matteo Castagna, opened a small pizzeria on Pokrovka. They have been living in Moscow for several years, so they have an excellent understanding of the preferences of local residents. The concept of the place is gourmet fast food focused on "pinsa." Pinsa is a type of pizza, distinguished by its shape and the composition of the flour: a blend of wheat, soy, and rice in a specific (and in this case, secret) proportion. While not haute cuisine, the pinsa from Maestrello is still high-quality fast food, which is why there is often a queue, and people struggle to find space in the dining room, which only has about ten tables. The menu features nearly 20 types of pinsa. The dough is made according to a proprietary recipe, with a fermentation time of 48 to 72 hours, and the flour is imported from Italy, as there are no comparable alternatives in Russia. They use a special oven, custom-made in Italy, and it is not wood-fired. In the first few days of operation, the restaurant experienced high demand for pinsa, so all the ingredients were often sold out by 6 pm. The success has encouraged the owners to expand the bistro into a chain, and they are currently looking for new locations in other parts of the city.