We love to experiment and this time we wanted to test ourselves on two new formats: Puccia And Sorriso!
The quality is always that of Di Marco products: the new formats of Pinsa Romana are processed in artisanal wayby our expert pinsaioli who lay them out by hand one by one.
But let's find out more about these new bases!
PUCCIA AND SORRISO: TWO NEW DELICIOUS FORMATS
Starting from our Pinsa Romana, we went in search of new shapes, for increasingly meet the tastes and preferences of consumers and thus amaze the world of professional catering with two new products that we are sure will give life to many delicious recipes.
Puccia and Sorriso can be filled with imagination and originality, but they are light and digestible because they are made with Pasta Madre and a balanced mix of wheat flour, rice flour, soy flour and dried sourdough.
WHERE DID THE IDEA FOR PUCCIA E SORRISO COME FROM?
Puccia presents the typical shape of the bread of the Salento tradition: puffy and without crumbs, perfect to season as desired.
Sorriso was born to embrace condiments: folded over on itself to give it the characteristic shape of a semi-open shell, it is ready to enhance any filling.
The two new formats are handcrafted after a slow 72-hour natural leavening; after manual spreading, they are "knocked down" to keep everything unchanged the flavour and the fragrance.
Without preservatives or additives, the new filled formats of Pinsa Romana Di Marco contain Mother Dough and a balanced mix of wheat flour, rice flour, soy flour and dried sourdough that gives lightness and digestibility as well as an even more intense aroma and flavour.
Our preparation it's very simple: Puccia and Sorriso defrost in 3-4 minutes at room temperature, seasoned as desired, cook for 4-5 minutes in a static oven at 300° or 7-8 minutes in a fan oven at 250°.
The two new Di Marco formats are available for the catering sector in the 25 or 35 piece version for Sorriso and 50 piece version for Puccia and can be stored for up to 18 months at a temperature of -18°.
What recipes are you most looking forward to making with Puccia e Sorriso? Discover the others basics About Marco?
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