A MODERN TAKE ON THE ROMAN-STYLE PINSA

based in Florence, Italy – Spinza, founded in summer of 2025, began as a technical and creative exploration of dough.

Before opening to the public, extensive development was dedicated to understanding fermentation, hydration, and environmental variables such as temperature and humidity. The objective was not speed, but consistency and integrity.

PHILOSOPHY

Spinza's approach is guided by three principles: - Respect for raw materials - Commitment to slow fermentation - Refusal of shortcuts The use of lievito madre reflects a long-term responsibility toward quality and process. Each batch requires daily attention and continuous refinement.

LOCATION & SPACE

Located not far from Santo Spirito with a welcoming open space counter, the intention was to prioritize efficiency without sacrificing human engagement – a hybrid between bakery craftsmanship and contemporary street food.

COMMUNITY & COLLABORATIONS

Spinza develops collaborations selectively, prioritizing alignment of values over visibility. Partners typically include: Artisanal producers, Independent winemakers, Creative professionals, Culinary specialists. These collaborations focus on shared standards of quality, restraint, and authenticity rather than short-term promotional reach.

PRESS CONTACT

For media inquiries, interviews, and collaborations: Email: hospitality@madregroupit.com Instagram: @spinzafirenze