The article discusses the emergence of Pinsa Romana in Buenos Aires, a pizza style that combines three types of flour to create a lighter version compared to traditional pizza. This trend has been initiated by four local pizzerias, with Diego Pascuale being a key figure in bringing this Italian sensation to Argentina. His journey from kitchen aide to a successful restaurateur showcases the fusion of traditional culinary practices with innovative techniques.

Diego Pascuale's culinary career began modestly, with roles as a kitchen assistant and waiter before immersing himself fully in the gastronomy field. His extensive travel, from Mexico to various parts of Europe, enriched his understanding of beverages and food preparation. Upon returning to Argentina, he sought to introduce a new concept of pizza that resonates with local tastes while maintaining a connection to Italian roots, specifically highlighting the unique preparation of Pinsa Romana.

The article emphasizes the excitement surrounding Pinsa Romana in Buenos Aires, inviting food enthusiasts to explore this lighter pizza alternative. Through Pascuale's story and the collaboration with other pizzerias, the piece illustrates how culinary traditions can evolve and adapt, appealing to modern dining preferences while honoring historical influences from Italy.