Gasthof Pinseria Kollerhof
Haus im Ennstal-Aich-GössenbergThe Pinsa Romana, as it is originally called, baked in our small, fine Pinseria is almost like pizza, but simply better.
Above all, more tolerable. The dough is prepared exclusively with sourdough, which is then allowed to rest and mature for at least 96 hours, but generally up to 12 hours. It consists of three types of flour, with each type having its own special task to fulfill.
Pinsa Romana - the word "pinsa" comes from the Italian "pensere" and means something like crushing or crushing, which results in its elongated shape, typical of pinsas. Our parents and grandparents baked bread with sourdough, so the pinsa is a refined form and is good for our body with the sourdough content.
Discover the unique taste and feast on our selection.
Of course, we also remain true to our Cordon Bleu variations, refined with new ideas but also healthy, valuable salad creations.
Click here for the menu.
Our opening times:
Wednesday Thursday Friday from 4 p.m. to 8.30 p.m
Saturday Sunday from 11.00 a.m. to 2.00 p.m. and from 5.00 p.m. to 8.30 p.m
Everything for pick up / take away.
