The insight that changed the history of baking has become a book, in which Corrado Di Marco, founder of the eponymous company, takes readers by the hand, along the path that led him to turn his revolutionary idea into international entrepreneurial success.
The book, published by Mondadori, was presented in early December in Rome by Corrado and Alberto Di Marco, who introduced the history of the family and the company, with talks by Rosanna Lambertucci and Luciano Pignataro, accompanied by readings by Claudia Gerini.
Anecdotes, trivia and signature recipes to discover the Original Pinsa Romana
That of Di Marco's signature flours and doughs is an evocative story in which passion and technique chase each other and merge: a story made up of study and experimentation, many trials, course adjustments and the recovery of the ancient knowledge of a family of bakers by tradition.
As with any adventure that leads to success, Corrado Di Marco threw his heart over the hurdle in the search for a product that represented his idea of wellness at the table, to the point of defining a dough unique in taste, lightness and digestibility.
A family history
Corrado's dream was born in his father's bakery; it was a path that came to fruition long after, not without obstacles, doubts or stumbles, but thanks to the support of his wife Benny, a nutritionist, and then his three children, it became a shared goal. Each, with his or her specialty and talent, contributed to the success of a project, which grew along the way.
"In the first half of the 1990s, almost two decades after my father's death, the desire to bring to life something that had never been created before was growing stronger and stronger. Domenico Di Marco had a dream and I, his son, was intent on realizing it. - tells Corrado Di Marco - I don't think I would have gotten where I am today without the support of my family. My wife and children have
always supported my ideas, even those that seemed crazier on the surface, and if there is one lesson I never stop repeating to Enrico, Alberto and Francesco, it is to strive to make a difference and not be afraid to sail uncharted seas, just as I did when I decided to change course."
This book is a narrative of an idea that has distinguished itself in the world of pizza
While creating his legendary dough, capable of carving out a definite and ever-growing space for himself in the bakery market, Di Marco also fine-tuned other Roman pizzeria recipes, dusting off tradition and cultural identity of the area. As if he were a stylist, he has crafted the perfect canvases that in the hands of great chefs become creative bases for haute cuisine. And the exclusive recipes in his book prove it."Over the past fifty years, just like a tailor, I have taken the measurements of my work and designed garments for every type of pizza, from pan pizza to round pizza, through shovel pizza, to my greatest success, the pinsa romana, an expression of my dream and that of my father. - writes Corrado Di Marco - It is to him that I dedicate this book, the telling of my story, indeed, our story."
THE INVENTION OF THE PINSA ROMANA is a journey to be enjoyed literally with all the senses, bringing a taste of life and the magic of a nuanced crunch into homes, page after page. It is a simple but engaging narrative that at times moves and makes you smile.
There is also an unpredictable surprise effect, teaching the proper timing of things and the value of waiting. And then there are them, the amazing Pinsa Romana recipes created by the chefs: to tell the story of the product's versatility through creative combinations and gourmet interpretations.
A book to savor, one pint at a time!
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