Pedone Pinsa Brings Roman-Style Pinsa to Downtown Madison
Another academic year at the University of Wisconsin–Madison is underway, and the number of people on campus and classes in session are not the only things that have changed. A new dining option has joined the campus menu and is bringing an array of new items to students.
Pedone Pinsa, a Wisconsin-based restaurant serving Roman-style flatbread called Pinsa, offers customers a unique dining experience and opened last month on campus. Located in the Wisconsin Institute for Discovery (WID), Pinsa differs slightly from traditional pizza due to its flour composition, making it lighter than pizza dough with a crispy outer layer.
The decision to bring Pedone Pinsa to campus offered an opportunity for the Wisconsin Union Team to not only introduce new food options to the campus community, but to showcase the dining experience and product quality Pedone Pinsa is known for.
“We found Pedone Pinsa at the National Restaurant Show in Chicago and the quality of the product spoke for itself,” said Carl Korz, Wisconsin Union associate director for dining and hospitality. “We were thrilled to find they were Wisconsin-based and excited to hear our ideas. We love finding Wisconsin vendors and showcasing them to our Badger Community.”
Bringing Pedone Pinsa to campus was only the start of the restaurant’s partnership with the Wisconsin Union. The collaboration also extended to the menu. Each pinsa includes a tomato sauce and cheese option base with toppings combinations developed by the Wisconsin Union’s in-house culinary team.
The first toppings offered include hot honey pepperoni, margherita and Italian sausage, garlic and arugula pinsas with seasonal combinations introduced after the first month. For the culinary team, these selections represent more than complimentary flavors. They reflect a deeper dedication to Pedone Pinsa and its products.
“We wanted to honor the quality of this product, the Italian heritage, the care that Pedone Pinsa uses in making these all by hand and also classic, but contemporary flavors,” Korz said.
Pinsa also differs from other types of flatbread because its dough contains no added sugars, less gluten and is vegan. However, it isn’t only the pinsa itself that makes this restaurant a unique dining option on campus. Each pinsa is fired in a 600-degree oven for 90 seconds and is made to order. The pinsas are placed in the hands of each customer shortly after being taken out of the oven.
From carefully crafted dough with a long heritage to toppings combinations dedicated to recognizing it, Pedone Pinsa’s commitment to creating high quality, fresh food is evident in every step of the process. It is through this dedication that Pedone Pinsa and the Wisconsin Union can deliver a unique, delicious and meaningful dining experience to the campus community.
“We are very proud of our relationship with Pedone Pinsa,” Korz said. “For us, it’s a partnership, not a transaction.”
For more information on Pedone Pinsa, visit here.
