• Detail of a cook's hand spreading flour while preparing a Pinsa.
  • Photo of the Di Marco team with sacks of flour for Pinsa.
  • Photo of a Pinsa topped with pistachios and mortadella.

Fine Italian breadmaking

We have always considered scientific research to be the best way to come up with innovative solutions for high-quality breadmaking that combine flavour, lightness and naturalness.

The original Pinsa Romana

Corrado Di Marco's invention of the Pinsa Romana has revolutionised the world of pizza. It is currently our best-known product and is famous all over the world

Photo of a Pinsa with cherry tomatoes and basil.
Photo of a Pinsa with cherry tomatoes and basil.

The PizzaSnella mix

Pizzasnella is our inimitable mix of wheat and soy for light, soft and extremely digestible dough, ensured by the presence of “Biga”, a pre-ferment that speeds up the leavening process.

Details of a cook's hands kneading a Pinsa.
Details of a cook's hands kneading a Pinsa.

Discover our products

Flour mixes, dusting flour and bases for the highest quality breadmaking. Our constant research gives rise to innovative products for professionals in the world of pizza and restaurants.

  • Details of a cook's hands kneading a Pinsa.
  • Detail of a Pinsa served on a dark stone plate, with burrata cheese, zucchini flowers and anchovies
  • Photo of a Pinsa topped with prosciutto and parsley.
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Pinsa right at home

Handmade by our expert Pinsa-makers and leavened for 72 hours, Nuvola is the base designed for preparing Pinsa at home. Just put your toppings on and bake for 5 minutes for an extraordinary result.

Pinsa Nuvola packaging detail
Pinsa Nuvola packaging detail

Training

We support professionals in the world of pizza with courses and demonstrations at our headquarters. We also provide consultations to help pinserias and pizzerias get started and manage their activities.

Photo of a Pinsa Romana class with a cook kneading in front of an audience
Photo of a Pinsa Romana class with a cook kneading in front of an audience

Blog

Stories, news, recipes and secrets from the world of breadmaking. This blog is dedicated to those who are curious like us about how to transform raw materials into unforgettable sensory experiences

Download the Pinsa e-book

Learn more