The dough
Wheat, rice and soy: a blend that differs from conventional pizza dough.
A guide to Roman pinsa
Roman pinsa: the dough makes the difference
Oval, crisp on the outside and airy inside. Discover what goes into pinsa and how we enjoy it at BIGA.
Closed We open on Thursday October 8 at 19:30
Av. de Madrid 25, Local 5 · Oropesa del MarBIGA Gastronomia
What is Roman pinsa?
Roman pinsa is an Italian baked dough speciality, usually oval, with a crisp surface and soft interior. The original style uses a blend of wheat, rice and soy flour. At BIGA we give the dough 72 hours of slow fermentation: the base comes first, before choosing the ingredients that go on top.
Before coming, you can see the menu , book a table, and if you want to shape the plan check roman pinsa vs neapolitan pizza or roman pinsa castellón .
The time
At BIGA our dough undergoes 72 hours of slow fermentation.
The texture
A crisp base and airy crumb to enjoy from the first bite.
Sources for the origins and definition
Roman pinsa and Spritz to share
BIGA terrace in Oropesa del Mar
Our guests talk about us on Google
Before booking, you can read real BIGA reviews on Google Maps: pinsa, Spritz and guest experiences from people who have already sat at our table.
Where we are
BIGA is in Oropesa del Mar
Find us at Avenida de Madrid 25, Local 5, close to the main Oropesa del Mar atmosphere.
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BIGA Gastronomia
Av. de Madrid 25, Local 5 · 12594 Oropesa del Mar, Castellón
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Opening hours
Check the open/closed status above. Hours may change by season or special schedule.
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Pinsa, pasta and Spritz Club
Italian food, aperitivo, terrace and online booking.
Google Maps
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Frequently asked questions
A guide to Roman pinsa
How does pinsa differ from pizza?+
Pinsa has its own dough and preparation method and is usually oval. Pizza includes many different styles, so comparisons vary. See our guide to pinsa versus Neapolitan pizza.
Which flours are used in Roman pinsa?+
The original blend combines wheat, rice and soy. BIGA’s regular dough uses these flours and contains gluten and soy.
Does every pinsa ferment for 72 hours?+
No. Timing depends on the recipe and each restaurant’s process. At BIGA we use 72 hours of slow fermentation.
Does pinsa have fewer calories?+
It depends on portion size, recipe and toppings. An airy texture does not guarantee fewer calories or a particular nutritional benefit.
Is pinsa suitable for coeliacs?+
Regular dough contains wheat. Although BIGA offers a gluten-free option, the kitchen presents a risk of cross-contamination and it is not considered suitable for people with coeliac disease.
Where can I eat Roman pinsa in Castellón?+
At BIGA in Oropesa del Mar: Av. de Madrid 25, Local 5. Check the menu and current opening hours, and book your table online.
Oval, crisp on the outside and airy inside. Discover what goes into pinsa and how we enjoy it at BIGA.