White Pinsa: How to wow your customers with a simple yet irresistible offering

It's a fact that pinsa and pizza are not the same thing. Differences in dough, rising times, flours, and final yield make the two products unique. However, in the minds of many restaurateurs, the two continue to occupy the same space: that of the single dish, substantial and complete, often perceived as an entire meal.

In reality, the pinsa is much more versatile than thatOne of the reasons for its success was precisely its versatility, that is, its ability to adapt to multiple moments of service and to different gastronomic styles, without necessarily invading the space reserved for the options already present on the menu. 

In this article we will explore a use of pinsa that is little exploited but has enormous potential: the white pinsa, a format that can become a winning card on the menu, whether the pinsa is produced on the spot starting from flours and doughs, or whether you prefer the pre-cooked Di Marco bases.

White Pinsa: What It Is and What Are Its Uses?

Pinsa is often associated with gourmet recipes, creative fillings, and visually striking dishes. However, a key aspect isn't always emphasized: the excellence of pinsa as a product in itself, even in its simplest version, the white pinsa.

With the expression white pinsa it means the baked pinsa base, unfilled, possibly enriched (as we'll see later) with very simple ingredients that don't overpower its flavor in any way. This option allows you to fully showcase the dough's distinctive characteristics: external crunchiness, internal softness, lightness and fragrance.

There are different interpretations of the white pinsa, but the common denominator is the absence of structured condiments (and colorful). This isn't an incomplete version, but rather a way of serving it that respects and enhances its original quality, while also fulfilling a different role than the complete dish. 

How to Integrate White Pinsa into a Restaurant's Menu

White pinsa can be included in the menu without having to dedicate a separate section to it or to reorganize the gastronomic offering. It is proposed as a complementary added value, capable of elevating the customer experience and differentiating the venue.

Use as a substitute for bread

An effective first use for white pinsa is as a substitute for bread, served as an accompaniment to main courses. In this context, pinsa can be served:

• in the whole or portioned version;
• warm and fragrant;
• plain or with the addition of flaked salt and a drizzle of extra virgin olive oil.

Compared to traditional bread, pinsa offers a more interesting texture, a distinctive visual impact, and a higher level of perceived quality, proving useful for building customer loyalty and communicating attention to detail. Starting with pre-baked bases, it only takes 5 minutes to complete the job. 

Suggestions for the aperitif

As an aperitif, white pinsa lends itself to a variety of light and versatile micro-preparations. Among the most effective options:

• Mini pinsa served with small toppings;
• Flavored cloves with simple condiments;
• Bruschetta base reinterpreted with contemporary taste.

The goal is to offer a product that doesn't weigh you down, but rather accompanies drinks with balance and originality, keeping the dough at the forefront.

Accompaniment to platters or appetizers

White pinsa is an excellent complement to cold dishes or appetizers. It pairs well with:

• platters of cold cuts and cheeses;
• tartare or carpaccio;
• grilled or oil-preserved vegetables.

In these configurations, the pinsa does not replace but rather complements the offering, offering a fragrant and neutral base, ideal for enhancing the other ingredients.

How to Stuff White Pinsa (Without Denaturing It)

All pinsa, by definition, are born white. When we talk about the filling for white pinsa, we're referring to a specific approach: enhancing the flavor and texture of the dough, maintaining its purity and without turning it into a main course.

In this sense, the fillings must be essential and aimed at enhancing, not covering. The result must be balanced, because the flavor of the pinsa must remain the protagonist. Here are some suggestions:

Extra virgin olive oil and flaked salt

The most minimalist and popular version. An elegant choice that highlights the base's fragrance.

Stracchino and herbs

A fresh and delicate combination, perfect for spring or summer. The cheese can be added at the end of cooking, leaving the herbs raw.

Honey and walnuts

A sweet and savory treat perfect for buffets, appetizers, or as an unusual end to a meal. The balance of crunch, softness, and sweetness creates a surprising effect.

White Pinsa: Di Marco solutions for catering

As the inventor of Roman pinsa, Di Marco represents a point of reference for those who wish to offer this product in compliance with the original recipe, both in its simplest form – the white pinsa – and in its more creative variations.

The experience gained over the decades has allowed the company to develop differentiated professional solutions, suited to the needs of venues that wish to integrate pinsa into the menu with coherence, without upsetting the organization of the kitchen.

Original flour for artisanal dough

For businesses with the necessary technical expertise and equipment, Corrado Di Marco's original flour blends are available. These options allow for customized artisanal doughs and provide maximum freedom in managing hydration, leavening, and shapes, while maintaining the distinctive features of Roman pinsa. lightness, crunchiness and digestibility.

Pre-cooked artisanal pinsa bases

For those who prefer a more streamlined operational management, Di Marco offers pre-cooked and frozen pinsa bases, made according to the original recipe and crafted with artisanal care. A solution designed to guarantee uniformity of results, speed of service and product enhancement even with light or natural fillings.

Both solutions allow you to authentically include white pinsa on your menu, maintaining consistency with the taste and spirit of the original product. 

To learn more about the available options or evaluate the most suitable one for your format, you can contact us directly.