Let’s be honest: how many of us are looking for a dish that combines flavour and lightness, without compromise? Pinsa might be the answer. But be careful: choosing a light base isn’t enough if the topping is heavy, full of sauces or overly processed ingredients. The real secret — as we’ve highlighted many times in these pages — is balance. The lightness of pinsa only makes sense if we stick to that principle when selecting the other ingredients as well.
That’s why today we’re talking about pinsa bresaola, a winning combination: on one side, a fragrant, highly digestible base; on the other, a lean, protein-rich, flavourful yet delicate ingredient. Used properly, bresaola becomes the perfect partner for those seeking a fresh, balanced, and satisfying dish. When paired with rocket, parmesan, stracchino or other well-matched ingredients, the result is a dish that delights the palate and is ready in just a few minutes.
Bresaola, a cured meat that fits anywhere
Bresaola has its own story and positioning in the world of cured meats because it strikes the right balance between taste and lightness. Made from prime cuts of beef and naturally aged, it’s rich in protein, low in fat, and a source of iron and B vitamins.
It’s great on its own, simply dressed with olive oil and a splash of lemon, but its real strength lies in its versatility. It doesn’t overpower, doesn’t weigh down, and pairs smartly with other ingredients. Rocket and parmesan? A classic. Stracchino or goat cheese? Creamier. Sun-dried or fresh tomatoes, figs, honey, even dried fruits: bresaola embraces sweet and savoury combinations with ease, opening the door to a thousand variations.
Bresaola calories: a light yet flavourful food
Bresaola is a light yet tasty ingredient: just think that 100 grams contain around 150 calories on average, with very little fat and a good amount of protein. That’s why it’s perfect for creating a light pinsa that satisfies without being heavy. Bresaola and pinsa share exactly this: lightness, digestibility, and taste — without giving up the pleasure of a good bite.
The only caution? Don’t overdo the sauces or dominant toppings. Bresaola has a delicate but unmistakable flavour that deserves to be enhanced, not masked. Its ability to go well with almost anything makes it perfect for the curious: you can match it with seasonal ingredients, base your choice on mood or occasion, and even play with presentation — because we eat with our eyes too.
But now let’s get down to business: here are five pinsa bresaola recipes. From the most traditional to the more creative ones, they all share two qualities: they’re quick to prepare and stay true to the idea of lightness — without sacrificing flavour.
Five pinsa bresaola recipes
The base is always the same: a light and crispy Di Marco pinsa, baked in just 5 minutes and ready to top. The rest is up to you: stay classic or try something new. Here are five ideas that work.
Pinsa bresaola with rocket and parmesan: the timeless classic
It’s the most loved combo — a staple of light cuisine. The pinsa is lightly warmed in the oven (the usual 5 minutes) until crispy outside and soft inside; then topped with thin slices of bresaola, fresh rocket (lightly dressed with EVO oil and lemon is best), and generous shavings of parmesan or grana padano. Just be mindful with the lemon: too much will overwhelm everything. A few drops are perfect.
Why try it? Because it’s balanced, but most of all fresh, savoury, and light. Perfect for a quick dinner, a post-workout snack, or to share with friends. Ready in 10 minutes (tops).
Pinsa bresaola with stracchino: the creamy one
The pinsa base is spread with cold stracchino cheese, then topped with bresaola slices, fresh rocket, and a pinch of black pepper. Feel free to get creative, but don’t go overboard: the taste of the stracchino should still come through.
Its strength? The contrast between the creaminess of stracchino and the mild saltiness of the bresaola. A satisfying but light recipe, ideal for those who want something richer without being heavy.
Pinsa bresaola with figs and walnuts: sweet or savoury?
A dish that plays on the balance of sweet and savoury. After baking the pinsa, add thin slices of fresh fig (in season), bresaola, coarsely chopped walnuts and a few mint leaves. A drizzle of honey (just a drizzle!) can be the final classy touch.
Why is it great? Because it’s elegant, surprising, and perfect for a summer aperitif or dinner. The walnuts add crunch, the figs bring sweetness, and bresaola ties it all together. It’s a dish that can truly elevate your evening — and that of your guests.
Pinsa bresaola with goat cheese and grilled courgettes: lightness personified
The pinsa base is topped with thin grilled courgette rounds, dollops of fresh goat cheese and bresaola. Add toasted pumpkin seeds if you want to give it a crunchy touch.
What makes it unique? It’s light yet very satisfying thanks to the creamy cheese and the vegetal note of the courgettes.
Pinsa bresaola with confit cherry tomatoes and burrata: a gourmet idea
The cherry tomatoes are roasted in the oven with olive oil, salt and sugar for 20 minutes at 160°C. Once ready, place them on the pinsa with slices of bresaola and a heart of burrata in the centre. Finish with a few fresh basil leaves. Yes, it takes a bit longer than the others — but the result is well worth the wait.
Why does it work? This recipe wins you over with the creaminess of the burrata and the bold taste of the tomatoes — without being heavy. Great even in a gourmet version.
Pinsa bresaola: light and delicious
Eating light doesn’t mean eating dull. These five recipes prove it: quick to make, tasty to eat, perfect to share. And if you want a tip on the pinsa (yes, we’re a bit biased), a classic or snack-sized Di Marco pinsa might just become your best ally.
