Chicago is no longer just a deep dish and tavern-style city: Over the last decade or so, we’ve welcomed a handful of spots serving pizza popular in other regions of the globe. The latest, l’Aventino Forno Romano — which chef Adam Weisell opened last November in Streeterville — is centered around pinsa, a Roman style.

“Pinsa” comes from the Latin “pinsere,” meaning “to stretch” or “spread out,” and it’s similar to other popular Roman styles like pizza bianca and pizza al taglio (Bonci Pizzeria focuses on the latter). Pinsa has been around for centuries, but it really took off in 2001, when a local baker wanted to make a snack that was lighter and easier on the stomach than your average pizza.