What an AI agent reads on The Italo’s

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Title: The Italo's · language en. First 1,800 of 4,248 characters:

The Italo's HOME ABOUT US MENUS INGREDIENTS ORDER ONLINE RESERVATION 07931872241 Home About Us Menus Ingredients ORDER ONLINE RESERVATION Handmade food and specialities, everyday Handmade food and specialities, everyday Handmade food and specialities, everyday Handmade food and specialities, everyday Handmade food and specialities, everyday Handmade food and specialities, everyday Previous Next About The Italo's Serving Great authentic Italian handmade food and specialities, everyday : Pizza, Pasta, Steak, Grill, Venitian style cicchetti to die accompanied by a selection of fine wines! We are proud of being the only restaurant in London offering the original Pinsa Romana with our unique recipe! Amazing protein packed salads and muscle meals and vegetarian food to savour after your workout! Our great real italian coffee you will never forget. We look forward to delighting your palate! ..... Read more WHAT’S A PINSA PIZZA? “Pinsa” which means “Pressed” in Latin was made in Ancient Rome using Spelt, Millet, Barley and Oats, they mix it with sea salt, herbs and olive oil with a little sourdough, stretched it in a traditional oval shape and baked it in a stone oven. A staple food in the street of Rome. Pinsa was topped with whatever was available. Cheese, herbs, spices and fresh vegetables and after baking cured meats or salted fish were added. Pinsa doesn’t taste like Pizza- it’s Better. WHY IS PINSA BETTER? Pinsa dough is made from a combination of Soy, rice and wheat flour, which makes Pinsa Romana a much healthier alternative to traditional pizza. Pinsa Romana is: Lower calories , lower carb and lower fat than traditional pizza. NO ADDITIVES OR PRESERVATIVES Pinsa is a perfect alternative for those looking to eat natural and healthy food. Our Chef Patron and Master baker

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Everything here comes from fetching the homepage once as a crawler. The report turns it into a score and a list of fixes, with code to paste.