The original Pinsa Romana
The PizzaSnella mix
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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.
New retail pinsa
Pinsa Romana Originale, the one invented by Corrado Di Marco in 2001, is also available in Large-scale Retailers, with an exceptional image!
Made with our mix of selected flours and mother dough, after a natural leavening of 72 hours, it is rolled out by hand by master pinsaioli and stored in single or 2- piece packs, which depict the inventor Corrado himself.
Available in many versions, it is the authentic Pinsa Romana!
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.
At our headquarters, we organise meetings and events that include hands-on demonstrations with the finest experts in the sector.
To promote the art of fine breadmaking, we are committed to organising a calendar of courses for bakers held by the best professionals in the sector.
Thanks to our considerable experience in the sector, we provide consultations for Pinserias and Pizzerias, with a customisable approach based on the client's requests.
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
Typical Roman cuisine is the child of a millennial tradition of taste and simplicity. Pinsa is part of the modern chapter of this history
Pinsa provides the perfect mix of taste and balance
In order to make a perfect pinsa, it is necessary to follow some guidelines provided by the Originale Pinsa Romana Association. Here they are.